Mini Cottage Cheese Blueberry Bites

# What You'll Need:

→ Wet Ingredients

01 - 1 cup cottage cheese

02 - 1 large egg

03 - 1/4 cup honey or maple syrup

04 - 1 teaspoon vanilla extract

→ Dry Ingredients

05 - 1 cup rolled oats

06 - 1 tablespoon lemon zest

07 - 1/2 teaspoon baking powder

08 - Pinch of salt

→ Fruit

09 - 3/4 cup fresh or frozen blueberries

# Directions:

01 - Preheat oven to 350°F. Grease a 24-cup mini muffin pan with cooking spray or butter.

02 - Combine cottage cheese, oats, egg, honey or maple syrup, vanilla extract, lemon zest, baking powder, and salt in a blender or food processor. Pulse until oats break down and mixture achieves smooth, homogeneous consistency.

03 - Transfer batter to mixing bowl. Gently fold in blueberries, keeping them intact to avoid color bleeding.

04 - Allow batter to rest for 5 minutes at room temperature to thicken slightly.

05 - Distribute batter evenly among prepared mini muffin cups, filling each approximately three-quarters full.

06 - Bake for 18 to 22 minutes until bites firm to touch and achieve light golden color.

07 - Cool in pan for several minutes, then transfer to wire rack for complete cooling before storage or serving.

# Expert Hints:

01 -

They taste like a treat but actually keep you full for hours without the guilt spiral.
One blender, one bowl, zero complicated steps means you can make these while still in your workout clothes.

02 -

Frozen blueberries are your friend here because fresh ones will sometimes leak and create purple streaks, while frozen ones stay intact and burst in your mouth instead.
If your mixture looks too thick after blending, you've gone too far—stop before it becomes completely smooth, or you'll lose the tender texture that makes these different from a muffin.

03 -