Blueberry Muffin Bites

Blueberry Muffin Bites are soft, protein-packed, and perfect for breakfast meal prep or a quick snack.

Makes 12 bites | Prep: 5 min | Bake: 18-20 min

Ingredients:

1 cup cottage cheese

½ cup rolled oats

2 eggs

½ cup fresh blueberries

1 tsp baking powder

1 tbsp honey or maple syrup, optional for sweetness

½ tsp vanilla extract, optional for flavor

Pinch of salt

Butter or oil for greasing the pan

Instructions:

1. Preheat your oven to 350°F / 175°C. Grease a 12-cup muffin tin well, or use liners so they don’t stick.

2. Blend cottage cheese, oats, eggs, honey, vanilla, baking powder, and salt in a blender or food processor. Blend for 20-30 seconds until mostly smooth with just a few oat bits left. The batter will be thick.

If you don’t have a blender, mash the cottage cheese well with a fork, then stir everything together in a bowl.

3. Pour the batter into a bowl and gently fold in the blueberries so they don’t break apart.

4. Spoon the batter into the muffin cups, filling each about ¾ full.

5. Bake for 18-20 minutes, or until the tops are golden and a toothpick comes out clean. They will puff up in the oven and settle slightly as they cool.

5. Let them cool in the pan for 5 minutes before removing.

Serve warm, or let them cool completely and store for later.

Notes:

1. Store in the fridge for up to 4 days or freeze for up to 2 months. Reheat in the microwave for 20-30 seconds.

2. Swap blueberries for raspberries or chopped strawberries for variety.

3. Don’t over blend. A little texture from the oats makes them fluffier.

Enjoy!

Stacy

H3 Fitness

Healthy. Happy. Habits.