Lightly sweet, rich with vanilla, and punctuated by tart, juicy pockets of fresh blueberries. Exceptionally soft, moist, and fluffy on the inside with a delicate, cake-like crumb.
Ingredients
- 1 cup whole milk or low-fat cottage cheese (blended smooth)
- 2 large eggs (at room temperature)
- 1/4 cup pure maple syrup or honey
- 1 tsp pure vanilla extract
- 1 cup all-purpose flour (or whole wheat pastry flour)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 2 tbsp melted unsalted butter (plus extra for greasing the pan)
- 1 cup fresh blueberries (rinsed, dried, and tossed with 1 tsp flour to prevent sinking)
- 1 tbsp powdered sugar or a drizzle of maple syrup (optional, for serving)
Instructions
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Thoroughly grease a standard 12-cup muffin tin with melted butter or non-stick baking spray, making sure to coat the rims so the bites release cleanly after baking.
- In a high-speed blender or food processor, combine the cottage cheese, eggs, pure maple syrup, vanilla extract, and melted butter. Blend on high for 45 to 60 seconds until the cottage cheese curds are completely liquefied and the mixture is silky smooth with no remaining lumps.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt.
- Pour the blended cottage cheese liquid mixture into the dry ingredients. Gently fold them together using a rubber spatula just until combined and no dry flour pockets remain (do not overmix, or the pancake bites will lose their tender fluffiness).
- Gently fold in the floured fresh blueberries, reserving a small handful for topping.
- Divide the batter evenly among the 12 greased muffin cups, filling each cup about 3/4 full. Press a few of the reserved blueberries into the top of each cup for a gorgeous bakery-style presentation.
- Place the muffin tin on the center rack of the preheated oven. Bake for 15 to 18 minutes, or until the pancake bites are puffed up, golden brown around the edges, and a toothpick inserted into the center comes out clean.
- Remove the muffin tin from the oven and let the bites cool in the pan for 5 minutes. They will deflate slightly as they cool, which is completely normal.
- Run a butter knife gently around the edges of each muffin cup to loosen them, then transfer the bites to a wire rack or serving platter.
- Dust lightly with powdered sugar or serve warm alongside a small pitcher of warm maple syrup and fresh fruit.
Notes
Blend the Cottage Cheese Completely: Do not skip the blending step! Blending the cottage cheese until completely smooth is the secret that hides the texture while supercharging the protein content and creating an ultra-moist crumb. Prep-Ahead Freezer Friendly: These pancake bites make incredible meal-prep breakfast options. Let them cool completely, store them in an airtight container in the refrigerator for up to 4 days, or freeze them for up to 2 months. Reheat in the microwave for 20 to 30 seconds before eating. Flavor Variations: Feel free to swap out blueberries for fresh raspberries, finely diced strawberries, or mini semi-sweet chocolate chips depending on your family’s preferences.
