High-Protein, Low-Carb Blueberry Breakfast Muffins

High-Protein, Low-Carb Blueberry Breakfast Muffins

Only 4 simple ingredients — naturally sweetened & gluten-free

Ingredients:

• 6 pasture-raised eggs

• 2 cups organic whole cottage cheese

• 1 cup organic blueberries

• 5 droppers liquid NuStevia (adjust to taste)

Directions:

1. Preheat oven to 350°F (177°C).

2. Blend the eggs, cottage cheese, and NuStevia until smooth and creamy.

3. Pour batter into a buttered or lined muffin pan (about ¾ full).

4. Gently add blueberries on top or fold them into the batter.

5. Bake for 45–50 minutes, until centers are set.

6. Let muffins cool completely before serving — they will rise while baking and naturally settle as they cool.

Tip: The muffins puff up in the oven, then slightly deflate — this is normal and gives them a light, custard-like texture.

Why You’ll Love Them:

• High protein

• Low carb

• Gluten-free

• Naturally sweetened

• Great for meal prep

Estimated Macros — Per Muffin (If Makes 12 Muffins)

Calories: ~104 kcal

Protein: ~11 g

Carbs: ~4.5 g

Fat: ~5.5 g

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