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Blueberry and Lemon Zest Cottage Cheese Bites

Blueberry and Lemon Zest Cottage Cheese Bites for Guilt-Free Snacking

Healthy Blueberry and Lemon Zest Cottage Cheese Bites for a quick, guilt-free snack packed with protein and flavor.
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 24 bites
Course: Snacks
Cuisine: American
Calories: 60

Ingredients
  

For the Batter
  • 2 cups Cottage Cheese Use low-fat for a lighter option.
  • 1 cup Rolled Oats Instant oats can be substituted.
  • 1 large Egg Omit for a vegan version.
  • 1/4 cup Honey or Maple Syrup Agave syrup can be used as a substitute.
  • 1 tsp Vanilla Extract Using pure extract yields the best results.
  • 1 tbsp Lemon Zest Avoid lemon juice to prevent curdling.
  • 1 tbsp Baking Powder Ensure it's fresh for proper rise.
  • 1 pinch Salt Keep to a pinch for best results.
  • 1 cup Blueberries Fresh or frozen can be used.
Optional Add-Ins
  • 2 tbsp Chia Seeds Boosts fiber content.
  • 1/2 cup Ground Almond Flour Use as a gluten-free alternative.
  • Other Berries Raspberries or strawberries can be used.

Equipment

  • Blender
  • Mini Muffin Pan
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 24-cup mini muffin pan.
  2. In a blender, combine the cottage cheese, rolled oats, egg, honey, vanilla, lemon zest, baking powder, and salt. Blend until smooth.
  3. Transfer the mixture to a bowl and gently fold in the blueberries with a silicone spatula.
  4. Let the batter sit for 5 minutes at room temperature to thicken.
  5. Fill each muffin cup in the prepared pan about three-quarters full with the batter.
  6. Bake for 18-22 minutes until golden and firm to the touch.
  7. Cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1biteCalories: 60kcalCarbohydrates: 10gProtein: 3gFat: 1gCholesterol: 20mgSodium: 50mgPotassium: 120mgFiber: 1gSugar: 3gVitamin A: 50IUVitamin C: 2mgCalcium: 40mgIron: 0.5mg

Notes

These bites can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 2 months.

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