Cottage Cheese Blueberry Muffins

Hand holding a halved cottage cheese blueberry muffin with juicy blueberries inside.

5 from 1 vote

Cottage Cheese Blueberry Muffins

These high-protein cottage cheese blueberry muffins are going viral for a reason—and it’s not just because they’re low in carbs and naturally gluten-free. This easy, one-bowl recipe blends almond flour, creamy cottage cheese, and fresh blueberries to create moist, fluffy muffins with a zesty lemon twist that tastes just like your favorite bakery-style treat—only with way better macros.

Prep Time5

Cook Time25

Total Time30

Course: Dessert

Cuisine: American

Keyword: Cottage Cheese Blueberry Muffins

Servings: serving

Calories: 234kcal

Author: Ioana Diaconu from LowCarbSpark.com

Ingredients

2 cups almond flour superfine, blanched
3 tbsp coconut flour
⅔ cup blueberries
4 eggs large, at room temperature
½ cup coconut oil melted
1 cup cottage cheese
1 cup sweetener
2 tsp vanilla extract
1 tsp baking powder
1 tbsp lemon zest
1 tbsp lemon juice

US Customary - Metric

Instructions

Preheat your oven to 350°F (180°C). Line a 12-cup muffin pan with parchment paper liners or lightly grease with coconut oil.
In a large bowl, whisk together the almond flour, coconut flour, sweetener, and baking powder until well combined. Set aside.
In a blender, add the eggs, melted coconut oil, cottage cheese, vanilla extract, lemon juice, and lemon zest. Blend on medium speed until the mixture is smooth and creamy (about 20–30 seconds).
Pour the wet mixture into the bowl with the dry ingredients. Stir gently with a spatula or whisk until just combined. The batter will be thick but should still be pourable—don’t overmix.
Carefully fold in the blueberries using a spatula. If using frozen berries, add them directly from the freezer to minimize color bleeding.
Spoon the batter evenly into the prepared muffin cups, filling each about ¾ full.
Bake for 25–30 minutes, or until the tops are golden, the centers are set, and a toothpick inserted comes out clean.
Let the muffins cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.
Serve warm, at room temperature, or store in an airtight container in the fridge for up to 5 days. These muffins freeze beautifully for longer storage.

Nutrition