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–+ servings
Blueberry and Lemon Zest Cottage Cheese Bites

Blueberry and Lemon Zest Cottage Cheese Bites for a Healthy Snack

These Blueberry and Lemon Zest Cottage Cheese Bites are a healthy, protein-packed snack bursting with flavor.
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Prep Time 10 minutes
Cook Time 22 minutes
Resting Time 5 minutes
Total Time 37 minutes
Servings: 12 bites
Course: Snacks
Cuisine: American
Calories: 85
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Cottage Cheese opt for low-fat for fewer calories
  • 1 cup Rolled Oats quick oats can create a smoother texture
  • 1 large Egg can substitute with a flax egg for a vegan option
  • 2 tablespoons Honey or Maple Syrup adjust to taste preference or omit for low-sugar
  • 1 teaspoon Vanilla Extract swap for almond extract for a twist
  • 1 tablespoon Lemon Zest from 1 large lemon, use freshly grated
  • 1 teaspoon Baking Powder ensure it's fresh
  • 1/4 teaspoon Salt can be omitted for low-sodium
For the Fruity Delight
  • 1 cup Blueberries fresh or frozen, do not thaw frozen blueberries

Equipment

  • Blender
  • 24-cup mini muffin pan

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 cottage cheese, rolled oats, egg, honey or maple syrup, vanilla extract, lemon zest, baking powder, and salt. Blend until smooth.
  3. Gently fold in fresh or frozen blueberries using a spatula.
  4. Allow the batter to sit for about 5 minutes.
  5. Fill each cup of the mini muffin pan about three-quarters full with the batter.
  6. Bake in the preheated oven for 18-22 minutes until golden and springy.
  7. Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1biteCalories: 85kcalCarbohydrates: 12gProtein: 5gFat: 2gSaturated Fat: 1gCholesterol: 40mgSodium: 50mgPotassium: 80mgFiber: 1gSugar: 3gVitamin A: 150IUVitamin C: 3mgCalcium: 100mgIron: 0.5mg

Notes

Letting the batter sit for 5 minutes is crucial for better texture. Avoid over-mixing the blueberries and fill muffin cups about three-quarters full to prevent overflow during baking. Always cool completely before storing.

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