Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Preheat your oven to 350°F (175°C) and grease a 24-cup mini muffin pan.

- In a blender, combine cottage cheese, rolled oats, egg, honey or maple syrup, vanilla extract, lemon zest, baking powder, and salt. Blend until smooth.

- Transfer the batter to a bowl and gently fold in the blueberries.

- Let the batter rest for about 5 minutes.

- Fill each muffin cup about ¾ full with the batter.

- Bake for 18-22 minutes until golden brown and a toothpick comes out clean.

- Let cool for 5 minutes before transferring to a wire rack to cool completely.

Nutrition
Notes
These bites can be stored in an airtight container for up to 5 days or frozen for up to 2 months.
