Preheat your oven to 350°F (175°C) and lightly grease a mini muffin pan or line it with silicone muffin cups.

In a blender or food processor, blend the cottage cheese until smooth and creamy.

Add the eggs, honey, vanilla extract, lemon zest, and lemon juice. Blend again until the mixture becomes smooth and well combined.

Transfer the mixture to a bowl and stir in the almond flour and baking powder until fully incorporated.

Gently fold in the blueberries, being careful not to crush them.

Spoon the batter into the mini muffin pan, filling each cavity about three-quarters full.

Bake for 18–22 minutes until the tops are lightly golden and the centers are set.

Allow the bites to cool in the pan for about 10 minutes, then transfer to a wire rack before serving.