Introduction

These Blueberry and Lemon Zest Cottage Cheese Bites are a simple, wholesome snack perfect for breakfast or an energy boost throughout the day. Combining tangy lemon, fresh blueberries, and creamy cottage cheese, these mini bites offer a delightful balance of flavors and textures.

A group of about fifteen blueberry muffins sits on a metal cooling rack on a wooden surface. Each muffin has a golden-brown top speckled with plump dark blueberries and sprinkled with bright yellow lemon zest. The muffins are still in paper liners that show some of the golden cake through them. In the background, two yellow lemons are slightly out of focus, resting against a folded blue cloth. The whole scene is set against a soft, blurred white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup cottage cheese
1 cup rolled oats
1 large egg
1/4 cup honey or maple syrup
1 tsp vanilla extract
Zest of 1 large lemon (about 1 tbsp)
1/2 tsp baking powder
Pinch of salt
3/4 cup fresh or frozen blueberries (do not thaw)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 24-cup mini muffin pan.
Step 2: In a blender or food processor, combine the cottage cheese, oats, egg, honey, vanilla, lemon zest, baking powder, and salt. Pulse until the oats are broken down and the mixture is well-combined.
Step 3: Pour the batter into a bowl and gently fold in the blueberries.
Step 4: Let the batter rest for 5 minutes to thicken slightly.
Step 5: Divide the batter among the prepared mini muffin cups, filling each about 3/4 full.
Step 6: Bake for 18-22 minutes, or until the bites are firm to the touch and lightly golden.
Step 7: Allow them to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

Use lemon zest from organic lemons to avoid any bitter residues from pesticides.
Swap blueberries with raspberries or chopped strawberries for a different fruity twist.
For extra texture, add a handful of chopped nuts or seeds to the batter before baking.
If you prefer a sweeter bite, drizzle a little extra honey or maple syrup on top after baking.

Storage

Store the cottage cheese bites in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in the microwave for about 15-20 seconds or enjoy them cold as a refreshing snack.

How to Serve

The image shows six blueberry muffins in a metal muffin tray on a white marbled surface. Each muffin has a slightly golden top with soft, crumbly yellow cake visible, and dark blue blueberries scattered throughout the batter. The paper liners around the muffins are white with a striped pattern, and the muffins have a rough, textured surface with some cracks from baking. The lighting highlights the moist and fluffy texture of the muffins. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries without thawing them first. This helps prevent the batter from becoming too watery.

Can I make these bites dairy-free?

To make a dairy-free version, try substituting cottage cheese with a plant-based yogurt or soft tofu, but the texture will vary slightly.

Blueberry and Lemon Zest Cottage Cheese Bites Recipe

Print Recipe

★★★★★

4.7 from 580 reviews

Delightful Blueberry and Lemon Zest Cottage Cheese Bites, perfect for a healthy snack or breakfast. These mini bites combine creamy cottage cheese, rolled oats, fresh blueberries, and a hint of lemon zest, baked to golden perfection in a convenient mini muffin pan.

Author: Daniel
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 24 mini bites 1x
Category: Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Wet Ingredients

1 cup cottage cheese
1 large egg
1/4 cup honey or maple syrup
1 tsp vanilla extract

Dry Ingredients

1 cup rolled oats
1/2 tsp baking powder
Pinch of salt

Flavorings & Add-Ins

Zest of 1 large lemon (about 1 tbsp)
3/4 cup fresh or frozen blueberries (do not thaw)

Instructions

Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease a 24-cup mini muffin pan thoroughly to prevent sticking.
Blend the batter: In a blender or food processor, combine cottage cheese, rolled oats, egg, honey or maple syrup, vanilla extract, lemon zest, baking powder, and a pinch of salt. Pulse until the oats are broken down and the mixture is uniform and well combined.
Fold in blueberries: Pour the blended batter into a bowl and gently fold in the fresh or frozen blueberries, being careful not to break them up.
Rest the batter: Let the batter rest for 5 minutes. This allows it to thicken slightly, ensuring better texture in the final baked bites.
Fill the muffin pan: Divide the batter evenly among the prepared mini muffin cups, filling each about three-fourths full to allow room for rising during baking.
Bake: Place the pan in the preheated oven and bake for 18 to 22 minutes until the bites are firm to the touch and lightly golden on top.
Cool the bites: Allow the bites to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This helps them set properly.

Notes

You can substitute honey with maple syrup for a vegan option.
Use rolled oats, not instant oats, for best texture.
Do not thaw frozen blueberries before adding to keep them intact and prevent batter discoloration.
These bites can be stored in an airtight container in the fridge for up to 5 days.
To reheat, warm in the microwave for 15-20 seconds.

Keywords: blueberry bites, cottage cheese snacks, lemon zest mini muffins, healthy breakfast bites, baked oatmeal bites