Ingredients
1 cup cottage cheese (full-fat or low-fat)
¾ cup almond flour
3 tablespoons brown sugar-style sweetener
1 teaspoon baking powder
1 egg, beaten
½ cup blueberries (fresh or frozen small berries)
Zest of 1 lemon (optional)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a mini muffin tin with nonstick spray.
- Blend cottage cheese in a food processor or blender until smooth.
- Add almond flour, egg, sweetener, baking powder, and lemon zest (if using). Blend until fully combined.
- Transfer batter to a bowl and gently fold in blueberries.
- Spoon batter into the prepared mini muffin tin using a cookie scoop or tablespoon, filling nearly to the top.
- Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
- Let muffins cool completely before removing from pan. Store in an airtight container in the refrigerator.
Notes
- Blending the cottage cheese thoroughly ensures a smooth muffin texture.
- Mini muffin pans work best for even cooking and portion control.
- Muffins can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.
- Optional flavors like vanilla, cinnamon, or different zest varieties can be added for variety.
- Prep Time: 5 min
- Cook Time: 20 min