Ingredients
Method
- Preheat your air fryer to 350°F (175°C) so it's ready for even baking.
- In a mixing bowl, beat the cottage cheese and eggs together until the mixture is silky and uniform.
- Stir in the oat flour, honey, baking powder, and salt, combining gently until just incorporated.
- Use a spatula to gently fold in the fresh blueberries, taking care not to crush them.
- Divide the batter among silicone or mini muffin molds, filling each about three-quarters full.
- Air fry for 10-12 minutes, turning the molds over halfway through to promote even golden browning.
- Test for doneness by inserting a toothpick into the center; it should emerge clean.
- Allow the donut holes to rest for a few minutes, then finish with a dusting of powdered sugar or a light honey glaze.
Nutrition
Notes
If you don't have oat flour, process rolled oats in a blender until fine.
Use fresh or frozen blueberries; if frozen, toss them in a little flour to limit color bleeding.
These are best served fresh, but can be stored in an airtight container in the fridge for up to 3 days.
Reheat in the air fryer at 300°F for 2-3 minutes to recover that just-baked warmth.
Don't overmix the batter; it keeps the donut holes light and tender.
For a dairy-free swap, try a plant-based cottage cheese alternative, though texture may vary.
For a sweeter finish, add a pinch of vanilla extract to the batter.