This high-protein, low-carb blueberry mug muffin is made with cottage cheese, almond flour and sugar-free sweetener for yummy treat that’s ready in 2 minutes.

Who doesn’t love a warm, delicious blueberry muffin for breakfast?! When you’re short on time, this high-protein, low-carb blueberry mug muffin is an easy way to satisfy your craving for a freshly baked muffin in about 2 minutes. Plus, it’s a healthier option that comes with less guilt!

It’s sweet, moist yet fluffy, and full of yummy, fresh blueberries. Cottage cheese and an egg add protein, while sugar-free sweetener and almond flour help keep it low in carbs.

Making this mug muffin couldn’t be easier: simply combine the dry ingredients, mix in the wet ingredients, fold in the blueberries partway through cooking, and microwave until set.

A simple, healthy, filling and downright delicious quick breakfast!

Key Ingredients

Low-fat cottage cheese: We use 2% cottage cheese to keep the protein percentage higher, but full-fat cottage cheese will also work with only a slight change in protein.

Almond & coconut flour: Use blanched, super-fine almond flour for the best texture. We combine almond flour with coconut flour to keep the muffin moist and fluffy without making it too wet or dense. You need both flours for the right texture.

Monk fruit sweetener: We use a monk fruit sweetener made with either allulose or erythritol, but you can use another sweetener of your choice. Just be sure to check a sweetener conversion chart since sweetness levels vary between sweeteners.

Fresh blueberries: Use fresh blueberries rather than frozen. Frozen blueberries release more liquid as they cook and can make the muffin too wet.

Preparation Stps

STEP 1: Add the cottage cheese, egg, and vanilla to a small, wide microwave-safe bowl or ramekin and stir until well combined. Add the almond flour, coconut flour, monk fruit sweetener, baking powder, and salt. Stir until a thick batter forms.

STEP 2: Microwave for 45 seconds, until the batter is partially set. Remove from the microwave and gently press the fresh blueberries into the partially cooked batter.

STEP 3: Microwave for 1 minute, then continue cooking in 15-second increments until the muffin is mostly set but only slightly damp in the center. It will continue to cook and firm up as it cools, so avoid overcooking.

STEP 4: Let cool for 1 to 2 minutes before serving

Tip: Use a small, wide bowl or ramekin rather than a tall mug. The shallower shape helps the center cook more evenly and gives the muffin a better texture.

Expert Tips

• Use a small, wide bowl or ramekin: Even though it's called a mug muffin, we recommend a small or medium bowl rather than a tall mug. The batter rises as it cooks, and the wider shape helps the center cook more evenly while reducing the chance of overflow.

• Blend the cottage cheese for a smoother texture: This is optional, but you can pulse the cottage cheese with the egg before mixing in the remaining ingredients if you prefer a smooth muffin without visible curds.

• Mix thoroughly: Make sure all the ingredients are well combined before microwaving so the muffin cooks evenly.

• Watch it while it cooks: The batter can rise quite a bit in the microwave. If it starts to rise too high, pause the microwave and let it settle before continuing.

• Don't overcook: The center may look slightly sticky or glossy when it's done, which is normal. If it's still runny, continue microwaving in 15-second increments until mostly set. It will continue to cook and firm up as it cools.

• Add the blueberries after the first 45 seconds: This helps keep the muffin from becoming too wet and prevents the blueberries from releasing too much liquid while the batter is still setting.

More Microwave Mug Recipes

If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!

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