Gluten Free Blueberry Cottage Cheese Protein Muffins

0 Preheat and prep muffin tin. Preheat oven to 350℉. Line a 12 cup muffin tin with parchment paper muffin liners and set aside.
2 Blend the cottage cheese. Put the cottage cheese in the food processor and blend it until smooth and fluffy, about 1-2 minutes. Leave in the food processor until you are ready for it.
3 Mix the wet ingredients. In a large mixing bowl, whisk together the eggs, vanilla, cottage cheese, and coconut sugar until all incorporated. Whisk in avocado oil and lemon extract if using into the wet ingredients until that is also mixed in.
4 Mix the dry ingredients. Add the almond flour, cassava flour, protein powder, baking soda, baking powder, salt, and cinnamon to a separate medium mixing bowl. Whisk gently to combine.
5 Combine wet and dry. Pour the dry ingredients into the wet ingredient bowl and fold the dry ingredient mixture into the wet ingredients using a silicone spatula until fully combined. Make sure there are no clumps of flour or protein powder.
6 Fold in the mix ins. Next, fold in the blueberries and lemon zest using the silicone spatula into the muffin batter until all incorporated.
7 Pour/Scoop Batter. Scoop the batter into the prepared parchment-lined muffin tin. I like to use a ¼ cup measuring cup or a 4 tbsp. cookie scoop to make sure muffins are uniform.
8 Bake. Bake for 35-40 minutes until a toothpick comes out clean when poked in the middle of the loaf.