Sugar: I used brown sugar, but you can also use white sugar, cane sugar or coconut sugar if you prefer. Alternatively, if you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index).

Eggs: Eggs help to bind the ingredients together as well as to give the batter rise, so make sure to add them in. If you prefer not to use the egg yolks, you can use 4 egg whites in place of the 2 whole eggs instead.

Lemon Zest & Juice: For the best flavor, make sure to use freshly grated lemon zest and fresh lemon juice.

Cottage Cheese: Since this is a recipe for cottage cheese muffins, cottage cheese is a key ingredient in this recipe so I do not recommend it. However, if you don’t have access to cottage cheese, the closest substitute would be ricotta cheese.

Sunflower Oil: I like using sunflower oil because I always have a bottle of it on hand. However, you can also use another vegetable oil instead (such as olive oil, avocado oil, or melted butter).

Maple Syrup: Feel free to use honey or agave nectar instead of maple syrup if you prefer. Alternatively, if you are diabetic or insulin-resistant, I highly recommend using maple-flavored monkfruit syrup (a 1:1 maple syrup substitute that is low glycemic index).

Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour blend (a 1:1 gluten-free flour substitute for regular wheat flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If you gluten-free flour blend does not already include xanthan gum, make sure to add it in.

Almond Flour: I recommend using finely ground almond flour for best results. Make sure you use almond flour (which refers to ground blanched almonds without the skins) and not almond meal (which refers to ground whole almonds with skins).

Baking Powder & Baking Soda: Baking powder and baking soda are the leavening agents in this recipe to help the muffin batter rise. If you do not have baking soda, you can substitute the baking soda with 1 extra teaspoon of baking powder instead.

Blueberries: Since these are blueberry muffins, blueberries are a key ingredient. I used fresh blueberries, but frozen blueberries will work too.

Storing/Freezing: To store, place the cooled cottage cheese muffins in an airtight container and store them in the refrigerator for up to 4 days. To freeze, place the cooled muffins in a freezer-safe container or freezer bag and freeze for up to 2 month. Reheat the muffins in the oven until warm before serving.