Mini Cottage Cheese Blueberry Bites (Printable)

Light, protein-rich mini bites with cottage cheese, oats, blueberries, and fresh lemon zest.

# What You’ll Need:

→ 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

# Steps:

01 - Preheat the 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 the oats are broken down and the mixture achieves a smooth, well-combined consistency.
03 - Transfer the batter to a mixing bowl and gently fold in the blueberries without crushing them. Do not thaw frozen blueberries before folding.
04 - Allow the batter to rest for 5 minutes to thicken slightly and achieve optimal consistency.
05 - Divide the batter evenly among the prepared mini muffin cups, filling each approximately 3/4 full.
06 - Bake for 18 to 22 minutes, or until the bites are firm to the touch and display a light golden color.
07 - Allow the bites to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • High in protein: Cottage cheese and egg give each bite a satisfying protein boost without any fuss.
  • Ready in 30 minutes: From blender to oven to table in half an hour—perfect for busy days.
  • One blender, minimal cleanup: The batter comes together in a single blender or food processor, keeping washing up to a minimum.
  • Meal-prep friendly: Store in the fridge for up to 5 days or freeze for up to 2 months for snacks always within reach.
  • Naturally sweetened: Honey or maple syrup keeps these bites wholesome and free of refined sugar.
  • Kid-friendly and crowd-pleasing: Their mini size and fruity flavor make them a hit with all ages.
02 -
  • Do not thaw frozen blueberries: Adding them straight from frozen prevents excess moisture and keeps the batter from turning purple.
  • Rest the batter: The 5-minute rest is important—it allows the oats to absorb liquid and gives the batter a thicker, more scoopable consistency.
  • Check for doneness carefully: The bites should feel firm to the touch and look lightly golden. Overbaking can dry them out, so start checking at 18 minutes.
  • Grease the pan well: Because the batter contains no flour, a well-greased pan (or silicone muffin pan) is essential for clean release.
  • Reheat gently: 10–15 seconds in the microwave is all they need to return to a soft, warm texture without drying out.
  • Freeze for easy meal prep: Arrange cooled bites in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 2 months.
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