Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and place rack in center position. Generously grease a 24-cup mini muffin pan with cooking spray or butter.
- In a blender or food processor, combine cottage cheese, oats, egg, honey, vanilla, lemon zest, baking powder, and salt. Pulse in short 5-second bursts until oats break down and mixture is smooth, about 6-8 pulses total.
- Transfer batter to a mixing bowl and gently fold in blueberries with a spatula, being careful not to overmix.
- Let batter rest for 5 minutes to allow oats to absorb moisture and thicken. If batter seems too thin, rest an additional 2-3 minutes.
- Divide batter evenly among mini muffin cups, filling each about 3/4 full. Gently tap pan to settle air bubbles.
- Bake for 18-22 minutes until tops are lightly golden and spring back when gently pressed. Edges will just start to pull away from pan when done. Cool in pan for a few minutes before transferring to wire rack.
Notes
Store in refrigerator up to 5 days or freeze up to 2 months. Warm 10-15 seconds in microwave before serving for best texture. Don't thaw frozen blueberries to prevent color bleeding - measure while frozen for accuracy.