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–+ servings
Benjamin

Low-Carb Cottage Cheese Blueberry Bake – A Nutritious Treat!

These Blueberry Cottage Cheese Muffins are a delightful blend of fluffy, protein-rich cottage cheese, juicy blueberries, and natural sweetness from honey or maple syrup. They are naturally gluten-free when made with almond flour, making them a nutritious choice for breakfast or a satisfying snack. Lightly sweet with a hint of lemon and vanilla, these muffins are moist, flavorful, and perfect for meal prep or a quick grab-and-go treat.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 -8 muffins
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

Wet Ingredients:
  • 1 cup cottage cheese
  • 1 cup fresh blueberries
  • 1 large egg
  • 3 tablespoons honey or maple syrup or a mix of both
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
Dry Ingredients:
  • ¾ cup almond flour or ½ cup all-purpose flour if not gluten-free
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon optional

Method
 

  1. Preheat & Prep: Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
  2. Blend the Wet Ingredients: In a bowl, whisk together cottage cheese, egg, honey (or maple syrup), lemon juice, and vanilla extract until smooth.
  3. Mix the Dry Ingredients: In a separate bowl, combine almond flour, baking powder, salt, and cinnamon (if using).
  4. Combine Everything: Gradually fold the dry ingredients into the wet mixture until just combined. Gently stir in the blueberries.
  5. Fill & Bake: Divide the batter evenly into the muffin cups. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool & Serve: Allow muffins to cool for 5-10 minutes before enjoying.

Notes

  • For a smoother texture, blend the cottage cheese before mixing it into the batter.
  • Frozen blueberries can be used, but do not thaw them before adding to prevent excess moisture.
  • Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Muffins can also be frozen for up to 3 months.
  • For extra flavor, sprinkle with a pinch of lemon zest before baking.

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