High-Protein Gluten-Free Blueberry Bites
These High-Protein Gluten-Free Blueberry Bites are soft, fluffy, naturally sweet, and packed with juicy blueberries in every bite. Made with almond flour, certified gluten-free oat flour, and cottage cheese, they deliver plenty of protein while staying completely gluten-free. Perfect for breakfast, meal prep, or a healthy snack, these bites are easy to make in under 35 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 16 bites
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 cup certified gluten-free almond flour
- ½ cup certified gluten-free oat flour
- 1 teaspoon gluten-free baking powder
- ¼ teaspoon salt
- 2 large eggs
- 1 cup cottage cheese
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1 tablespoon melted butter or coconut oil
- 1 teaspoon lemon zest (optional)
- 1 cup fresh blueberries
- 1 tablespoon chia seeds (optional)
- 2 tablespoons chopped pecans (optional)
Instructions
- Preheat the Oven: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a mini muffin pan.
- Mix the Dry Ingredients: In a large bowl, whisk together the almond flour, gluten-free oat flour, baking powder, and salt.
- Combine the Wet Ingredients: In another bowl, whisk together the eggs, cottage cheese, honey, vanilla extract, and melted butter until well combined.
- Make the Batter: Pour the wet ingredients into the dry ingredients and stir until no dry flour remains. Gently fold in the blueberries and optional lemon zest.
- Shape the Bites: Scoop about 2 tablespoons of batter for each bite onto the prepared baking sheet or divide evenly into a mini muffin pan.
- Bake: Bake for 22–25 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the bites to cool for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
Notes
Always use certified gluten-free ingredients if serving someone with celiac disease. Avoid overmixing the batter to keep the bites soft and fluffy. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat in the microwave for 15–20 seconds before serving.