1-First, preheat your oven to 350°F (180°C) and line a muffin pan with paper liners or use a silicone pan, spraying the cups with non-stick spray if needed. This step ensures your muffins release easily and bake evenly. Whisk the 3 large eggs with an electric mixer until they are pale and fluffy, which takes about 2 minutes, to create a light base.

2-Next, add the 1/4 cup cottage cheese, 1/4 cup melted unsalted butter, and optional vanilla extract to the eggs; whisk until fully combined for a creamy mixture. In a separate bowl, mix the 1 1/4 cups almond flour, 1/4 cup coconut flour, 1 teaspoon baking powder, and 1/4 cup granular sweetener to blend the dry ingredients thoroughly.

3-Then, add the dry mixture to the wet ingredients and blend until smooth, adjusting with 2 tablespoons unsweetened almond milk if the batter feels too firm. Gently fold in the 1/3 cup fresh blueberries using a spatula to distribute them without crushing. Fill the muffin cups, smooth the tops, and add extra blueberries if you like.

4-Bake for 25-30 minutes until golden brown, and check with a toothpick it should come out with a few crumbs to keep the muffins soft. Let them cool in the pan for a bit before storing. For dietary adaptations, remember that vegan versions might need a longer bake time, as mentioned in our earlier tips.