Preheat the oven to 350F / 180C and line a muffin pan with paper liners. Spray the muffin cups with non-stick spray for best results or use a silicone muffin pan.
Whisk the eggs with an electric mixer in a large bowl until pale and fluffy - about 2 minutes.
Add the cottage cheese, melted butter and vanilla extract and whisk until combined.
In a clean large mixing bowl, stir together the dry ingredients (almond flour, coconut flour, baking powder and Swerve). Add the dry ingredients to the wet egg mixture and blend until smooth.
Loosen the batter with almond milk if really firm - this depends on your cottage cheese brand. I added 2 tablespoon almond milk.
Fold in fresh berries with a spatula. Fill the muffin batter into the paper cups in muffin tin and smooth the tops. Optional: add a few extra fresh blueberries on top.
Bake for 25 - 30 minutes until golden brown on top and you can insert and remove a toothpick with just a few crumbs sticking. Try not to over bake as they will firm up once cooled.
Storage: Airtight container for 2 days in the fridge or freezer for 2 months.