Ingredients
Equipment
Method
Prep and Bake
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin.
- In a medium bowl, whisk together the cottage cheese and eggs until mostly smooth.
- Stir in the honey, vanilla extract, and lemon zest until fully integrated.
- In a separate bowl, sift together the almond flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture until no streaks of flour remain.
- Gently fold in the blueberries, keeping some intact.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 20 to 25 minutes until golden and a toothpick comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack.
- Drizzle with honey or sprinkle with powdered sugar before serving if desired.
Nutrition
Notes
These bites can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months. Reheat in the microwave for a quick snack.
