Preheat your oven to 350°F (175°C) and grease a 24-cup mini muffin pan with cooking spray or coconut oil to prevent sticking.
In a blender or food processor, combine the cottage cheese, oats, egg, honey, vanilla extract, lemon zest, baking powder, and salt. Pulse until the oats are broken down and everything is well-combined into a smooth batter.
Pour the blended batter into a mixing bowl and gently fold in the blueberries using a spatula, careful not to break them apart too much.
Allow the batter to rest for about 5 minutes so it can thicken slightly; this helps create that perfect bite-sized texture when baked.
Divide the mixture among the greased mini muffin cups, filling each about three-quarters full to give them room to rise while baking.
Bake in the preheated oven for 18-22 minutes or until the bites are firm to touch and lightly golden on top; they should spring back when gently pressed.
Once baked, let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely; enjoy these delicious bites at room temperature or chilled!