👩🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Lightly grease a 12-cup standard muffin tin or line with paper liners.
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2
In a large bowl, combine the cottage cheese, eggs, honey (or maple syrup), lemon zest, lemon juice, and vanilla extract. Whisk vigorously until well combined and relatively smooth. Small lumps are okay.
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3
Add the flour and baking powder to the wet ingredients. Gently fold until just combined, being careful not to overmix the batter.
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4
Carefully fold in the fresh or frozen blueberries until evenly distributed throughout the batter.
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5
Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
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6
Bake for 20-25 minutes, or until the tops are lightly golden and set, and a toothpick inserted into the center comes out clean (aside from melted blueberry).
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7
Allow the protein bites to cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. This helps them firm up and makes removal easier.
💡 Notes
For a gluten-free option, use a 1:1 gluten-free baking flour blend. If using frozen blueberries, do not thaw; you can toss them in 1 tsp of flour before adding to the batter to prevent sinking. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Enjoy warm or cold!
🥗 Nutrition (per serving)
Calories
140 kcal
Protein
11g
Total Fat
6g
Saturated Fat
3g
Carbs
12g
Fiber
1g
Sugar
7g
Sodium
180mg
Cholesterol
40mg
