Keto Almond Flour Cottage Cheese Blueberry Muffins
Fluffy, protein-packed muffins that combine the tang of cottage cheese with sweet blueberries in a tender almond flour base. These muffins use sugar-free sweetener and coconut flour for structure, creating a satisfying treat that's perfect for breakfast or snacking. The cottage cheese adds moisture and protein while keeping the texture light and airy. With fresh blueberries folded throughout, each bite offers bursts of fruity sweetness balanced by the nutty almond flour flavor.
Ingredients
- 3 large eggs
- ¼ cup cottage cheese
- ¼ cup unsalted butter, melted and cooled to room temperature
- 2 teaspoon vanilla extract, sugar free
- 1 ¼ cup almond flour, or sunflower seed flour for nut free
- ¼ cup coconut flour
- 1 teaspoon baking powder
- ¼ cup Swerve, granular
- 2 tablespoon unsweetened almond milkany unsweetened plant milk1:1dairy-freenut-free
coconut or oat milk work well
- ⅓ cup blueberries, fresh
Instructions
- 1
Preheat oven and line muffin pan with paper liners, spray with non-stick spray
- 2
Whisk eggs with electric mixer until pale and fluffy
- 3
Add cottage cheese, melted butter and vanilla extract, whisk until combined
- 4
In separate bowl, stir together almond flour, coconut flour, baking powder and sweetener
- 5
Add dry ingredients to wet mixture and blend until smooth
- 6
Loosen batter with almond milk if too firm
- 7
Fold in blueberries with spatula
- 8
Fill muffin cups with batter and smooth tops, optionally add extra blueberries on top
- 9
Bake until golden brown and toothpick comes out with just a few crumbs
Tips
Don't over-whisk the batter once flour is added to keep muffins tender and light.
Add extra blueberries on top before baking for a bakery-style presentation.
Let muffins cool completely before removing from pan as they firm up during cooling.
Good to Know
Airtight container for 2 days in refrigerator or freeze for 2 months
Serve at room temperature or slightly warm
Common Mistakes
Don't over-bake to avoid dry, crumbly muffins
Cool melted butter to room temperature to avoid scrambling eggs
Substitutions
Dairy-Free Swaps
coconut or oat milk work well
Nut-Free Alternatives
General Alternatives
FAQ
Can I use frozen blueberries instead of fresh?
Yes, but don't thaw them first. Toss frozen berries in a little flour before folding in to prevent bleeding and sinking.
What if my batter seems too thick?
Add unsweetened almond milk one tablespoon at a time until you reach the right consistency. Different cottage cheese brands vary in moisture content.
How long do these muffins keep?
Store in an airtight container in the refrigerator for up to 2 days or freeze for up to 2 months for best quality and freshness.