Preheat your oven to 325°F (160°C) and prepare a baking sheet by lining it with parchment paper.

In a clean, dry mixing bowl, combine the egg whites with a pinch of salt and baking powder. Whip until stiff peaks form, about 3-5 minutes.

In a blender, add the cottage cheese, egg yolks, sweetener, vanilla extract, and cornstarch. Blend until smooth, about 1-2 minutes.

Scoop a third of the whipped egg whites into the blended mixture, gently folding to incorporate. Add the remaining egg whites in two more additions, folding carefully.

Gently fold in the blueberries ensuring an even distribution throughout the batter. Optionally scatter some on top.

Dollop the batter onto the prepared baking sheet, leaving enough space between each mound. Bake for 25-30 minutes until tops are golden.

Once baked, cool on the baking sheet for a few minutes then transfer to a wire rack to cool completely.