Introduction

These Blueberry and Lemon Zest Cottage Cheese Bites are a delightful snack or breakfast option. Combining creamy cottage cheese with fresh blueberries and bright lemon zest, they are wholesome, tasty, and easy to make.

A close-up view of a muffin tray filled with six blueberry muffins, each muffin showing a golden-brown crust with blueberries scattered on top and inside. The muffins have a slightly rough texture with hints of melted butter and sugary spots, and the paper liners are white with faint vertical ridges around each muffin. The background is a white marbled surface, highlighting the warm and fresh look of the muffins. 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

Try using Greek yogurt instead of cottage cheese for a creamier texture.
Swap blueberries for raspberries or chopped strawberries for a different fruit twist.
For added crunch, sprinkle some chopped nuts on top before baking.
If using frozen blueberries, keep them frozen until right before folding in to avoid bleeding color.

Storage

Store these bites in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in the microwave for 20-30 seconds or enjoy chilled as a refreshing snack.

How to Serve

A close-up view of six golden-baked muffins in white paper liners arranged in a metal muffin tray on a white marbled surface. Each muffin has a soft, slightly crunchy top with scattered fresh blueberries bursting through the light brown crust, giving a mix of deep blue and cream colors. The texture looks fluffy and moist with a few blueberries resting on top, adding a juicy shine. The light coming from the side highlights the muffins’ slight cracks and golden edges, making them look fresh and tasty. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

Yes, you can prepare the batter in advance and bake just before serving, or fully bake the bites and refrigerate them. They also freeze well for up to 2 months.

Are these bites gluten-free?

They can be made gluten-free by using certified gluten-free rolled oats. Be sure to check your oats package to ensure there is no cross-contamination.

Blueberry and Lemon Zest Cottage Cheese Bites Recipe

Print Recipe

★★★★★

5 from 56 reviews

These Blueberry and Lemon Zest Cottage Cheese Bites are wholesome, protein-packed mini muffins perfect for a nutritious breakfast or snack. Combining creamy cottage cheese with rolled oats, fresh blueberries, and vibrant lemon zest, these bites deliver a delightful balance of tangy and sweet flavors. They are naturally sweetened with honey or maple syrup and baked to a soft, moist texture with a lightly golden crust.

Author: zara
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 24 mini bites 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Dry Ingredients

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

Wet Ingredients

1 cup cottage cheese
1 large egg
1/4 cup honey or maple syrup
1 tsp vanilla extract
Zest of 1 large lemon (about 1 tbsp)

Additional

3/4 cup fresh or frozen blueberries (do not thaw)

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 24-cup mini muffin pan to prevent the bites from sticking during baking.
Blend Ingredients: In a blender or food processor, combine the cottage cheese, rolled oats, egg, honey or maple syrup, vanilla extract, lemon zest, baking powder, and salt. Pulse the mixture until the oats break down and the batter is well combined but still slightly textured.
Fold in Blueberries: Transfer the batter to a mixing bowl and gently fold in the fresh or frozen blueberries, being careful not to break them up to retain burst of flavor in each bite.
Rest Batter: Let the batter rest for about 5 minutes to allow it to thicken slightly, which helps the bites hold their shape when baked.
Fill Muffin Cups: Spoon the batter into the prepared mini muffin cups, filling each about three-quarters full to allow room for rising during baking.
Bake: Bake in the preheated oven for 18-22 minutes, or until the bites are firm to the touch and have a light golden color on top.
Cool: Remove the muffin pan from the oven and let the bites cool in the pan for a few minutes. Then transfer them to a wire rack to cool completely to avoid sogginess and to ensure they set properly.

Notes

Use frozen blueberries directly from the freezer to prevent the batter from turning blue and watery.
For a vegan version, substitute the egg with a flax or chia egg and use a plant-based cottage cheese alternative.
These bites can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 2 months.
To reheat, warm in a microwave for 20-30 seconds or until heated through.
The lemon zest adds a fresh zing; ensure you use unwaxed lemons and zest only the yellow part to avoid bitterness.

Keywords: blueberry bites, cottage cheese muffins, healthy breakfast bites, lemon zest muffins, protein-packed snack, mini muffins