Blueberry Buns
Whip up these delightful blueberry buns in a flash—no yeast required! Bursting with juicy blueberries and made with wholesome oats, these guilt-free treats are not only lower in calories but also versatile enough to swap in your favorite fruits. Perfect for a quick breakfast or a sweet snack, they’re sure to become a family favorite!
Prep
15
min
Cook
30
min
Serves
5
people
Level
beginner
📝 Ingredients
Serves 5🥛Dairy & Eggs(3)
- 25g masła (1.75 tbsp)
- 250g twarogu półtłustego (8.82 oz)
- 2 jajka
🫙Pantry Staples(5)
- 1 łyżeczka proszku do pieczenia (4g) (0.14 oz)
- 1 szklanka mąki pszennej (160g) (1.28 cup)
- 35g mąki pszennej (0.28 cup)
- 1 łyżka ksylitolu lub cukru (15g) (0.07 cup)
- 35g ksylitolu (lub cukru) (0.18 cup)
📦Other(1)
- około 150g jagód (5.29 oz)
👨🍳 Instructions
- 1
Mash the cottage cheese with xylitol using a fork.
- 2
Add the eggs and mix well.
- 3
Add the flour and baking powder, then knead the dough and divide it into 5 parts.
- 4
Shape into round buns and make an indentation in each.
- 5
Place the blueberries in the center.
- 6
Mix the crumble ingredients in a bowl and rub between your fingers.
- 7
Sprinkle the crumble over the buns.
- 8
Bake for about 30 minutes at 180°C (356°F) top and bottom heat.
💡 Pro Tips
- ✓Push whole cottage cheese curds through a fine-mesh sieve or blend briefly before mashing with xylitol, since large curds create pockets of excess moisture that steam the dough and prevent proper gluten structure from forming.technique1-2mm curd size
- ✓Toss the blueberries in 1 teaspoon of the measured flour before pressing them into the dough indentations, as the starch coating absorbs surface moisture and slows anthocyanin bleeding into the surrounding dough during baking.ingredient1 tsp flour per 1 cup berries
- ✓Rub the crumble butter into the dry ingredients only until it reaches pea-sized clumps (not sand), since larger fat pockets melt slower at 180°C and create the shattering, sandy texture instead of dissolving into the dough below.technique3-4mm clumps
- ✓Let the shaped buns rest for 10 minutes at room temperature before baking so the baking powder's fast-acting acid (likely monocalcium phosphate) begins releasing CO2 gradually, giving more even rise than an immediate oven shock would.timing10 minutes
- ✓Bake on the middle rack with both top and bottom heat at exactly 180°C for 28-32 minutes, checking for a light golden crumble color rather than relying solely on time, since cottage cheese dough carries more residual moisture than standard yeast dough and can appear done externally while remaining gummy inside.timing180°C, 28-32 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
5
people
Level
beginner
Share this recipe
Blueberry Buns
Whip up these delightful blueberry buns in a flash—no yeast required! Bursting with juicy blueberries and made with wholesome oats, these guilt-free treats are not only lower in calories but also versatile enough to swap in your favorite fruits. Perfect for a quick breakfast or a sweet snack, they’re sure to become a family favorite!
📝 Ingredients
Serves 5🥛Dairy & Eggs(3)
- 25g masła (1.75 tbsp)
- 250g twarogu półtłustego (8.82 oz)
- 2 jajka
🫙Pantry Staples(5)
- 1 łyżeczka proszku do pieczenia (4g) (0.14 oz)
- 1 szklanka mąki pszennej (160g) (1.28 cup)
- 35g mąki pszennej (0.28 cup)
- 1 łyżka ksylitolu lub cukru (15g) (0.07 cup)
- 35g ksylitolu (lub cukru) (0.18 cup)
📦Other(1)
- około 150g jagód (5.29 oz)
👨🍳 Instructions
- 1
Mash the cottage cheese with xylitol using a fork.
- 2
Add the eggs and mix well.
- 3
Add the flour and baking powder, then knead the dough and divide it into 5 parts.
- 4
Shape into round buns and make an indentation in each.
- 5
Place the blueberries in the center.
- 6
Mix the crumble ingredients in a bowl and rub between your fingers.
- 7
Sprinkle the crumble over the buns.
- 8
Bake for about 30 minutes at 180°C (356°F) top and bottom heat.
💡 Pro Tips
- ✓Push whole cottage cheese curds through a fine-mesh sieve or blend briefly before mashing with xylitol, since large curds create pockets of excess moisture that steam the dough and prevent proper gluten structure from forming.technique1-2mm curd size
- ✓Toss the blueberries in 1 teaspoon of the measured flour before pressing them into the dough indentations, as the starch coating absorbs surface moisture and slows anthocyanin bleeding into the surrounding dough during baking.ingredient1 tsp flour per 1 cup berries
- ✓Rub the crumble butter into the dry ingredients only until it reaches pea-sized clumps (not sand), since larger fat pockets melt slower at 180°C and create the shattering, sandy texture instead of dissolving into the dough below.technique3-4mm clumps
- ✓Let the shaped buns rest for 10 minutes at room temperature before baking so the baking powder's fast-acting acid (likely monocalcium phosphate) begins releasing CO2 gradually, giving more even rise than an immediate oven shock would.timing10 minutes
- ✓Bake on the middle rack with both top and bottom heat at exactly 180°C for 28-32 minutes, checking for a light golden crumble color rather than relying solely on time, since cottage cheese dough carries more residual moisture than standard yeast dough and can appear done externally while remaining gummy inside.timing180°C, 28-32 minutes