You can mix these simple buns up in minutes and air fry or bake them in about 10 minutes. The buns are soft, full of blueberry flavor, and only a tad sweet. Cottage cheese, not butter, gives the buns moisture as well as a slight tang. I add a couple of tablespoons of date puree instead of sugar to the dough (see: https://www.thenfeedthem.com/post/how-to-make-date-puree-and-why-you-should-especially-if-you-re-diabetic-or-cutting-back-on-sugar ), but you can substitute brown sugar, if you prefer. I also use frozen blueberries, which are generally less expensive than fresh and hold their shape well while air frying or baking. With plenty of protein, whole-grain flour, and fiber, the buns are great (in moderation, of course!) if you're on a diabetic diet or want to "eat healthy." We like the buns for breakfast, and they also make a nice dinner treat. Enjoy!
Blueberry Cottage Cheese Drop Buns -- Makes 12
2 cups of white whole-wheat flour
2 1/2 teaspoons of baking powder
1/4 teaspoon of salt
2 tablespoons of canola oil
1 cup of cottage cheese (I use low fat, but use regular if you want richer buns)
1 teaspoon of vanilla
1/2 teaspoon of almond extract
1/2 cup of milk
2 tablespoons of date puree
1 cup of frozen blueberries
In a large bowl stir together the flour, baking powder, and salt. Add to the bowl the oil, cottage cheese, vanilla, almond extract, milk, and date puree and stir them in until blended. Fold in the blueberries until they are distributed throughout the batter.
Air Fryer: Cut pieces of baking parchment to fit your air fryer basket. Drop 12 mounds of the batter onto the baking parchment, leaving a couple of inches in between each mound. With damp hands shape each mound into a roundish shape about an inch and a half thick. Air fry the buns at 350 degrees for 8-10 minutes or until golden and set. Let the buns cool on their parchment for a few minute before removing them.
Oven: Preheat the oven to 375 degrees. Line a baking sheet with baking parchment. Drop 12 mounds of the batter onto the baking parchment, leaving at least a couple of inches in between each mound. With damp hands shape each mound into a roundish shape about an inch and a half thick. Bake the buns for 8-10 minutes or until golden and set. Let the buns cool on their parchment for a few minutes before removing them.
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