These soft, airy, golden mini pancake bites combine the convenience of muffins with the nutritional benefits of cottage cheese. Baked in muffin pans, they feature a moist interior with bursts of sweet blueberries, making them ideal for busy mornings, meal prep, and healthy snacking.

Equipment

• Large mixing bowl
• Medium mixing bowl
• Whisk
• Silicone spatula
• Measuring cups
• Measuring spoons
• Muffin pan
• Cooling rack
• Toothpick
• Kitchen towel
• Cooking spray or butter

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon (optional)
• 1/4 teaspoon nutmeg (optional)
• 1 1/4 cups cottage cheese
• 2 large eggs
• 1 1/4 cups milk
• 1 teaspoon vanilla extract
• 1/4 cup unsalted butter, melted
• 2 tablespoons Greek yogurt (optional)
• 1 1/2 cups fresh blueberries
• 1 tablespoon flour for coating berries

Instructions

1. Preheat the oven to 375°F (190°C) and position the rack in the center. Grease the muffin pan thoroughly.
2. Place blueberries in a bowl, sprinkle with 1 tablespoon flour, and toss gently until lightly coated. Set aside.
3. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg for at least 30 seconds.
4. In another bowl, combine cottage cheese, eggs, milk, vanilla, melted butter, and Greek yogurt. Whisk until smooth.
5. Pour wet ingredients into dry ingredients and fold gently with a spatula until flour streaks disappear. Do not overmix.
6. Fold in the coated blueberries gently with minimal stirring to avoid crushing them.
7. Allow the batter to rest for 10 to 15 minutes.
8. Fill each muffin pan cavity about 3/4 full using a cookie scoop or spoon.
9. Bake for 12 to 14 minutes for mini bites, 16 to 18 minutes for regular size, or 18 to 22 minutes for large size, until tops are puffed, lightly golden, and spring back when touched.
10. Test for doneness by inserting a toothpick into the center; it should emerge with a few moist crumbs but no wet batter.
11. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store in an airtight container for 4 to 5 days. Freeze for up to 3 months. Reheat in the microwave for 15-25 seconds, oven at 300°F for 5-7 minutes, or air fryer at 320°F for 3-4 minutes. Optional additions include lemon zest, maple syrup, chocolate chips, chia seeds, chopped nuts, or mashed banana.