Enjoy low carb cottage cheese blueberry muffins, sugar-free, keto-friendly, and bursting with flavor. Perfect for breakfast or snacks.
Equipment
- Convection oven
Ingredients
- 2 large eggs
- ¼ cup cottage cheese full-fat or low-fat
- 3 tbsp whole milk
- ¼ tsp vanilla extract
- ½ cup finely ground almond flour
- 2 tbsp coconut flour
- 1 tbsp xylitol birch sugar
- ½ tsp baking powder
- 18 fresh blueberries
Instructions
Preheat the oven: Preheat your oven to 400°F (200°C) for at least 10 minutes before baking. Note: The muffins will bake at a slightly lower temperature.
Mix the wet ingredients: In a large bowl, whisk the eggs thoroughly. Gradually add the cottage cheese, whole milk, and vanilla extract, mixing until completely smooth and well integrated.
Combine the dry ingredients: In a separate bowl, blend the almond flour, coconut flour, xylitol, and baking powder together to remove any lumps.
Form the batter: Add the dry mixture to the bowl with the wet ingredients. Whisk or stir well until it forms a smooth, homogeneous batter.
Fill the muffin pan: Line a standard muffin tin with paper liners to prevent sticking (this recipe makes about 4 to 6 muffins depending on your liner size). Divide the batter evenly into the prepared cups.
Add the fruit: Drop 3 or 4 fresh blueberries into the top of each muffin cup, pressing them gently into the batter.
Bake: Lower the oven temperature to 350°F (180°C) and bake for approximately 20 minutes. Oven power varies, so keep a close eye on them to prevent burning. If your oven has a convection or fan-assisted setting, turn it on to help the tops get beautifully golden brown and appetizing.
