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Low Carb Cottage Cheese Blueberry Muffins

Low Carb Cottage Cheese Blueberry Muffins

Muffins de requesón y arándanos "low carb", sin azúcar de caña, tiernos, esponjosos y suaves. Un bocado delicioso para el desayuno o la merienda.

 

Low Carb Cottage Cheese Blueberry Muffins: A Healthy, Sugar-Free Treat
Craving a delicious, guilt-free treat that’s low in carbs and free of refined sugar? These Low Carb Cottage Cheese Blueberry Muffins are your answer! Bursting with juicy blueberries, tender cottage cheese, and nutrient-dense almond and coconut flour, these muffins are fluffy, flavorful, and perfect for breakfast, snacks, or desserts. Unlike traditional baked goods loaded with wheat flour and cane sugar, this keto-friendly recipe prioritizes wholesome ingredients without sacrificing taste. In this post, we’ll share the recipe, highlight the health benefits of blueberries, and offer tips to customize these muffins for your dietary needs. Get ready to fill your kitchen with irresistible aromas and enjoy a healthy treat that lasts all week!
Why Choose Low Carb Cottage Cheese Blueberry Muffins?
Traditional muffins often rely on refined wheat flour and cane sugar, leading to blood sugar spikes and empty calories. These low carb cottage cheese blueberry muffins offer a healthier alternative that’s:
  • Low in Carbohydrates: Made with almond and coconut flour, they’re perfect for keto, low-carb, or diabetic-friendly diets.
  • Sugar-Free: Sweetened with low-glycemic options like xylitol, stevia, or erythritol, avoiding refined sugar.
  • Protein-Packed: Cottage cheese adds protein and moisture, making the muffins tender and satisfying.
  • Antioxidant-Rich: Blueberries provide powerful antioxidants like anthocyanins, supporting heart health and fighting inflammation.
  • Versatile: Ideal for breakfast, snacks, or desserts, and easy to prep ahead for busy weeks.
Whether you’re following a keto diet, avoiding dairy, or simply seeking a nutritious treat, this recipe is customizable and easy to prepare.

Low carb cottage cheese blueberry muffins are sugar-free, keto-friendly, and packed with antioxidants from blueberries.

 

Low Carb Cottage Cheese Blueberry Muffins

Nutritional Benefits of Key Ingredients
This recipe shines thanks to its wholesome ingredients, each contributing unique health benefits:
  1. Blueberries: These berries are packed with anthocyanins, antioxidants that give them their vibrant blue color and may protect against cardiovascular disease and inflammation. They’re also rich in vitamins C and K, supporting immune health and blood clotting, and may help prevent urinary tract infections like cystitis.
  2. Cottage Cheese: A great source of protein and calcium, cottage cheese adds moisture and a creamy texture while keeping the muffins low in carbs.
  3. Almond Flour: High in healthy fats, fiber, and vitamin E, almond flour is a nutrient-dense, low-carb alternative to wheat flour.
  4. Coconut Flour: Rich in fiber and low in carbs, coconut flour adds structure and a subtle sweetness.
  5. Eggs: Provide high-quality protein and essential nutrients like choline for brain health.
By skipping refined flour and sugar, these muffins offer a balanced, nutrient-packed treat that supports your health goals.
Recipe: Low Carb Cottage Cheese Blueberry Muffins
This simple recipe yields tender, flavorful muffins that are perfect for meal prep or a special breakfast. Let’s get baking!
Ingredients (Makes 12 Muffins)
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1 cup cottage cheese (full-fat or low-fat, based on preference)
  • 1 cup fresh or frozen blueberries (or mixed berries like raspberries or strawberries)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon baking powder
  • 1 tablespoon xylitol (or stevia, erythritol, or coconut sugar for a low-GI option)
  • Pinch of sea salt

Instructions

  1. Preheat the Oven:
    • Preheat your oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners or lightly grease with olive oil or cooking spray.
  2. Mix Dry Ingredients:
    • In a large bowl, combine almond flour, coconut flour, baking powder, and sea salt. Stir until well mixed.
  3. Prepare Wet Ingredients:
    • In a separate bowl, whisk eggs, cottage cheese, vanilla extract, and xylitol (or preferred sweetener) until smooth. The cottage cheese will add moisture and a creamy texture.
  4. Combine Mixtures:
    • Gradually add the wet ingredients to the dry ingredients, stirring until a thick batter forms. If the batter is too dry, add 1–2 tablespoons of almond milk or water.
    • Gently fold in the blueberries, being careful not to crush them.
  5. Fill Muffin Tin:
    • Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
    • Optionally, sprinkle a few extra blueberries on top for a vibrant look.
  6. Bake:
    • Bake for 20–25 minutes, or until the muffins are golden and a toothpick inserted in the center comes out clean.
    • Let cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
  7. Store:
    • Store in an airtight container in the refrigerator for 4–5 days.
    • Freeze for up to 3 months; thaw in the fridge or microwave before serving

Easy to prepare and perfect for meal prep, these muffins stay fresh in the fridge for 4–5 days or freeze for 3 months.

 

sugar-free cottage cheese blueberry muffins

 

Serving Suggestions
  • Breakfast: Pair with a cup of coffee or tea and a side of Greek yogurt for a protein-packed start.
  • Snacks: Enjoy with a handful of nuts for a balanced, portable treat.
  • Desserts: Top with a dollop of sugar-free whipped cream for a decadent finish.
  • Kids’ Lunchboxes: A healthy, kid-friendly option for school snacks.
Customization Options
Make this recipe your own with these variations:
  • Dairy-Free: Replace cottage cheese with almond milk, oat milk, or coconut yogurt. Adjust with an extra tablespoon of coconut flour if the batter is too wet.
  • Berry Swaps: Use raspberries, strawberries, or blackberries instead of blueberries, or mix them for a colorful twist.
  • Sweetener Choices: Opt for stevia, erythritol, or coconut sugar based on your dietary needs. Use sparingly, as berries add natural sweetness.
  • Flavor Boosts: Add a pinch of cinnamon, lemon zest, or nutmeg for extra depth.

 

Customize with dairy-free options or different berries for a versatile, family-friendly treat.

Health Benefits of Blueberries
Blueberries are a nutritional powerhouse:
  • Antioxidants: Anthocyanins combat oxidative stress and may reduce the risk of heart disease.
  • Vitamins: High in vitamin C for immunity and vitamin K for blood health.
  • Polyphenols: These compounds have anti-inflammatory properties and may support cardiovascular health.
  • Infection Prevention: Blueberries may help prevent urinary tract infections by inhibiting bacterial adhesion.
Frozen blueberries work just as well as fresh, making this recipe convenient year-round.
Why You’ll Love This Recipe
  • Easy to Prepare: Ready in under 40 minutes with simple ingredients.
  • Meal Prep Friendly: Make a batch on Sunday for breakfasts and snacks all week.
  • Keto and Low-Carb: Perfect for low-carb or ketogenic diets.
  • Versatile: Customize with different berries or dairy-free options.
  • Kid-Approved: A healthy treat kids will love for snacks or lunchboxes.

 

More Low Carb Recipes:

 

 

These Low Carb Cottage Cheese Blueberry Muffins are a delicious, healthy way to satisfy your cravings without compromising your nutrition goals. With their fluffy texture, antioxidant-rich blueberries, and low-carb ingredients, they’re perfect for breakfast, snacks, or desserts. Easy to make, customizable, and meal-prep-friendly, this recipe is a must-try for anyone seeking sugar-free, keto-friendly baking. Fill your kitchen with their irresistible aroma and enjoy a wholesome treat that’s as good for your body as it is for your taste buds!

 

Low Carb Cottage Cheese Blueberry Muffins

Muffins de requesón y arándanos "low carb"

Muffins de requesón y arándanos "low carb", sin azúcar de caña, tiernos, esponjosos y suaves. Un bocado delicioso para el desayuno o la merienda.
4.70 from 10 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course bizcocho, Desayuno, Merienda, muffins
Cuisine española
Servings 6 unidades
Calories 122 kcal

Ingredients
  

  • 2 huevos
  • 1/4 taza requesón
  • 3 cda leche
  • 1/4 cucharadita esencia de vainilla
  • 1/2 taza almendra finamente molida
  • 2 cda harina de coco
  • 1 cda xilitol (azúcar de abedul)
  • 1/2 cucharadita levadura química
  • 18 arándanos frescos

Instructions
 

  • Precalienta el horno a 200ºC durante al menos 10 minutos.
  • En un bol mezclar todos los ingredientes húmedos, batir los huevos e ir añadiendo el resto, hasta que quede todo bien integrado.
  • En otro recipiente mezclar los ingredientes secos, y después añadirlos al bol donde están los ingredientes húmedos.
  • Mezclar bien todo hasta que quede una masa homogénea.
  • Introduce la masa en los moldes para magdalenas. Yo suelo usar una bandeja que tiene 12 cavidades y suelo poner moldes de papel para que la masa no se pegue a la bandeja, es mucho más práctico.
  • Pon 3 o 4 arándanos en cada molde.
  • Hornea durante 20 minutos a 180ºC, este dato es aproximado, dependerá de la potencia de tu horno. Debes ir vigilando para evitar que se quemen. Yo suelo poner también la función de ventilador, así consigues que queden dorados y mucho más apetitosos.

Notes

  • Puedes hacer la misma receta con otras bayas, añade frambuesas, fresas, moras, o una mezcla de todas.
 
  • Puedes evitar el uso de lácteos, sustituye el requesón y la leche por leche vegetal, de avena o almendras, por ejemplo.
 
  • La harina de coco es un ingrediente importante en el grupo de ingredientes secos que lleva la receta, pero si no la tienes, sustituye por más harina de almendras.
 
  • Para edulcorar puedes usar azúcar de abedul como he hecho yo, pero hay otras alternativas. A mi me gusta esta opción porque no deja sabores indeseados, es seguro a la hora de cocinarlo y no afecta a la glucemia, puesto que no se metaboliza, tiene calorías, pero pocas, un cucharada, que equivale a 15 gramos aporta 36 Kcal.
 
  • Otras opciones son: El azúcar de coco que es un azúcar natural cuyo índice glucémico (IG) es inferior al del azúcar de caña y un sabor a caramelo muy rico. O la estevia (esteviol), que sí deja sabor, una especie de regusto amargo muy sutil, hay personas a las que no les molesta, yo lo noto mucho. Otra opción es el eritritol, que tiene 0 calorías, es seguro y no aporta ese regusto amargo. El mundo de los edulcorante es muy amplio, pero recuerda que no debes abusar de ellos. Se pueden añadir a este tipo de recetas que no son de consumo diario, pero no es bueno acostumbrarse a ellos.

Nutrition Facts
Muffins de requesón y arándanos "low carb"
Amount Per Serving (60 g)
Calories 122 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Cholesterol 87mg29%
Sodium 153mg7%
Potassium 58mg2%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 2g2%
Protein 6g12%
Vitamin A 175IU4%
Vitamin C 1mg1%
Calcium 61mg6%
Iron 1mg6%
* Los porcentajes de Valores Diarios están basados en una dieta de 2000 calorías.
Tried this recipe?Let us know how it was!

 

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BLUEBERRIES, DESAYUNO, KETO, LOW CARB, MUFFINS, POSTRES, REQUESON, SIN AZÚCAR, SIN CEREALES, SIN GLUTEN, SIN HARINA

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4.70 from 10 votes (6 ratings without comment)

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