Every time I think about snack time, I want something that can bring a burst of flavor without weighing me down. That’s where these Blueberry and Lemon Zest Cottage Cheese Bites come in. With their light texture and bright, zesty flavor, they not only taste great but also make me feel good about what I’m eating. It reminds me of sunny days spent picking blueberries in my grandmother’s garden while she taught me how to bake with fresh ingredients.
So, what makes these bites so good? Let me break it down:
- Healthy Ingredients: Loaded with protein from cottage cheese and fiber from oats, these bites are both nutritious and satisfying.
- Versatile: You can enjoy them as a snack, breakfast, or even a light dessert.
- Easy to Make: Simple steps and minimal cleanup mean you can whip them up in no time.
Ingredients
- 1 cup (240g) cottage cheese
- 1 cup (90g) rolled oats
- 1 large egg
- 1/4 cup (60ml) 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 (110g) fresh or frozen blueberries (do not thaw)
Smart Swaps:
- Use Greek yogurt instead of cottage cheese for a tangy twist and extra creaminess.
- Substitute agave syrup for honey if you need a vegan option.
- Swap rolled oats for almond flour to make it gluten-free.
Sourcing Tips:
- When buying blueberries, opt for fresh ones that are firm and plump; if using frozen, look for those without added sugar to keep the recipe healthy.
Directions
- Preheat your oven to 350°F (175°C) and grease a 24-cup mini muffin pan.
- 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.
- Pour the batter into a bowl and gently fold in the blueberries.
- Let the batter rest for 5 minutes to thicken slightly.
- Divide the batter among the prepared mini muffin cups, filling each about 3/4 full.
- Bake for 18-22 minutes or until the bites are firm to the touch and lightly golden on top.
- Allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Pro Tips
- Make-Ahead: These bites can be prepared in advance and stored in the fridge for up to a week.
- Transport: Perfect for on-the-go snacking, just pack them in an airtight container.
- Re-Crisp: If you want to enjoy them warm, pop them back in the oven for a few minutes.
Variations
- Banana Nut Version: Add mashed banana and chopped walnuts for a different flavor profile.
- Chocolate Chip Delight: Mix in dark chocolate chips instead of blueberries for a sweeter treat.
- Savory Style: Replace the lemon zest with herbs like chives or dill for a savory bite.
Serving, Storage, and Reheating
These bites are perfect to serve warm or at room temperature. Pair them with a dollop of Greek yogurt or a drizzle of honey for extra flavor. Store leftovers in an airtight container in the fridge for up to a week, or freeze them for up to three months. To reheat, just pop them in a preheated oven at 350°F (175°C) for a few minutes until warmed through.
FAQs
Can I use other fruits in this recipe?
Absolutely! Try raspberries, strawberries, or even peaches for a delightful twist.
Can I double the recipe?
Yes! Just make sure you have enough muffin pans or bake in batches.
Are these bites kid-friendly?
Definitely! They make a great snack for kids, packed with nutrients and flavor.
So next time you’re in the kitchen, give these Blueberry and Lemon Zest Cottage Cheese Bites a try — they’re sure to brighten your day as much as they did mine!
Print
Blueberry and Lemon Zest Cottage Cheese Bites
A bright and nutritious snack that combines protein from cottage cheese with the vibrant flavor of blueberries and lemon zest.
- Total Time: 32 minutes
- Yield: 24 bites
Ingredients
- 1 cup (240g) cottage cheese
- 1 cup (90g) rolled oats
- 1 large egg
- 1/4 cup (60ml) 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 (110g) fresh or frozen blueberries (do not thaw)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 24-cup mini muffin pan.
- 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.
- Pour the batter into a bowl and gently fold in the blueberries.
- Let the batter rest for 5 minutes to thicken slightly.
- Divide the batter among the prepared mini muffin cups, filling each about 3/4 full.
- Bake for 18-22 minutes or until the bites are firm to the touch and lightly golden on top.
- Allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
These bites can be prepared in advance and stored in the fridge for up to a week. Perfect for on-the-go snacking.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian