Step‑by‑Step Instructions

• Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease with cooking spray or melted butter.
• In a medium bowl, combine the well-drained cottage cheese and lightly beaten eggs, whisking until mostly smooth.
• Stir in the honey, pure vanilla extract, and lemon zest. Mix until well combined.
• In a separate bowl, sift together the almond flour, baking powder, and fine sea salt.
• Gradually fold the dry ingredients into the wet cottage cheese mixture until no streaks of flour remain.
• Gently fold in the fresh blueberries, reserving a handful for topping.
• Divide the batter among the muffin cups, filling each about two-thirds full, and press reserved blueberries on top.
• Bake for 20 to 25 minutes until lightly golden and a toothpick comes out clean.
• Let the bites cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
• Drizzle with honey or sprinkle with powdered sugar before serving.