Mini Cottage Cheese Blueberry Bites (Print View)

Light, protein-rich mini bites combining oats, blueberries, cottage cheese, and lemon zest for a perfect snack.

# Components:

→ Wet Ingredients

01 - 1 cup cottage cheese
02 - 1 large egg
03 - 1/4 cup honey or maple syrup
04 - 1 teaspoon vanilla extract

→ Dry Ingredients

05 - 1 cup rolled oats
06 - 1 tablespoon lemon zest
07 - 1/2 teaspoon baking powder
08 - Pinch of salt

→ Fruit

09 - 3/4 cup fresh or frozen blueberries

# Directions:

01 - Preheat oven to 350°F. Grease a 24-cup mini muffin pan with cooking spray or butter.
02 - In a blender or food processor, combine cottage cheese, oats, egg, honey or maple syrup, vanilla extract, lemon zest, baking powder, and salt. Pulse until oats are broken down and mixture achieves smooth consistency.
03 - Transfer batter to a mixing bowl and gently fold in blueberries using a spatula, maintaining whole berry integrity.
04 - Allow batter to rest for 5 minutes at room temperature to achieve desired thickness.
05 - Distribute batter evenly among prepared mini muffin cups, filling each approximately 3/4 full.
06 - Bake for 18 to 22 minutes until bites are firm to touch and lightly golden on top.
07 - Allow bites to cool in pan for several minutes, then transfer to wire rack for complete cooling before serving or storage.

# Expert Advice:

01 -
  • They're genuinely filling without that heavy, bloated feeling some protein snacks leave behind.
  • The lemon-blueberry combo tastes fancy but takes just 10 minutes to throw together.
  • They freeze beautifully, so you can always have one ready when hunger strikes at 3 PM.
02 -
  • If you thaw frozen blueberries, they release juice that turns your batter purple-gray and makes the bites soggy—keep them frozen until they hit the batter.
  • The blender matters here; a food processor works but leaves some oat texture, which is fine if you like it chunkier.
03 -
  • Room-temperature cottage cheese blends way smoother than cold straight from the fridge, so take it out 15 minutes before you start.
  • If your batter seems too thick to scoop easily, add a tablespoon of milk at a time until it reaches the consistency of thick yogurt—don't go too far or they'll bake up dense.
Return