Ingredients
Method
- Preheat the air fryer to 350°F (175°C) so it is ready for even cooking.
- In a medium bowl, whisk the low-fat cottage cheese and large eggs together until smooth and creamy.
- Add the oat flour, honey, baking powder, and fine sea salt, then stir gently just until the batter comes together.
- Carefully fold the fresh blueberries into the batter with a rubber spatula, keeping the berries whole and evenly distributed.
- Spoon the batter into silicone donut hole trays or mini muffin molds, filling each mold about three-quarters full.
- Air fry for 10 to 12 minutes, flipping the donut holes halfway through so they brown evenly.
- Test for doneness by inserting a toothpick into the center of a donut hole; it should come out clean.
- Let the donut holes cool for a few minutes, then dust with powdered sugar or drizzle with a honey glaze.
Nutrition
Notes
Substitute frozen blueberries for fresh, but don't thaw them first so the batter stays thick.
Use full-fat cottage cheese if you prefer, though low-fat keeps these donut holes lighter.
Store leftover donut holes in an airtight container in the fridge for up to 3 days.
To make ahead, prepare the batter and keep it covered in the refrigerator for up to 24 hours.
Avoid overmixing after adding the oat flour or the donut holes will turn dense.
If using mini muffin molds, spray them lightly with oil so the donut holes release easily.
Serve warm with a honey glaze, a dusting of powdered sugar, or a small bowl of yogurt for dipping.
