Blueberry Cottage Cheese Muffins
Enjoy these Blueberry Cottage Cheese Muffins as a low carb breakfast on the go or late afternoon snack.
Servings 10
Ingredients
- 1 ¾ cups super fine almond flour
- ¼ cup oat fiber
- 1 cup fresh blueberries
- ⅔ cup cottage cheese, full fat
- ½ cup heavy cream
- ½ cup monk fruit/allulose
- 2 whole eggs
- 2 teaspoons baking powder
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F.
- In a mixing bowl, add in the almond flour, oat fiber, baking powder and salt. Whisk to combine and break up any lumps, then set it aside.
- Add the cottage cheese into the bowl of a food processor and puree until smooth. Add in the eggs, sweetener, heavy cream and vanilla extract.
- Continue blending until everything is well mixed, then pour into the bowl with the dry ingredients.
- Mix just until combined, without over mixing, then add in the blueberries.
- Gently fold until they are mixing throughout the batter. Using an ice cream scoop, scoop the batter into a muffin pan lined with paper liners.
- Bake for 22-24 minutes or until cooked through, when a toothpick comes out clean when inserted.
- Allow the muffins to cool completely before serving.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Blueberry Cottage Cheese Muffins
Amount per Serving
Calories
205
% Daily Value*
Fat
15
g
23
%
Saturated Fat
2
g
13
%
Carbohydrates
11
g
4
%
Fiber
7
g
29
%
Sugar
3
g
3
%
Protein
13
g
26
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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