Ingredients
Scale
- 1 cup full-fat (4%) cottage cheese (blended completely smooth)
- 2 large eggs
- 1/2 cup blanched almond flour
- 3 tbsp maple syrup or honey
- 1 tsp finely ground Earl Grey tea leaves (from 1 tea bag)
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/3 cup fresh blueberries
Instructions
- Preheat your oven to 350°F. Line a standard 6-count muffin tin with paper or silicone liners.
- In a medium bowl, whisk together the smooth cottage cheese, eggs, maple syrup, vanilla, and ground Earl Grey tea leaves until smooth.
- Stir in the almond flour and baking powder until a thick batter forms. Gently fold in the fresh blueberries.
- Divide the batter evenly into the 6 liners. Bake for 22 to 25 minutes until golden brown on top. Transfer immediately to a wire cooling rack.
Notes
- Always use fresh blueberries and pat them completely dry with a paper towel. Frozen berries melt quickly in the oven and release excess juice, which creates soggy, wet spots inside low-carb muffins.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 muffin
- Calories: 143 kcal
- Sugar: 8 g
- Sodium: 167 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 67 mg