Description
These mini cottage cheese bites combine fresh blueberries, oats, and bright lemon zest for a light, protein-packed snack perfect for any time of day. They’re easy to make and baked to golden perfection, offering a healthy and delicious option for breakfast, a snack, or even a light dessert.
Ingredients
Main Ingredients
- 1 cup cottage cheese
- 1 cup rolled oats
- 1 large egg
- 1/4 cup 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 fresh or frozen blueberries (do not thaw)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 24-cup mini muffin pan to prepare for baking the bites.
- Blend Ingredients: In a blender or food processor, combine the cottage cheese, rolled oats, egg, honey (or maple syrup), vanilla extract, lemon zest, baking powder, and salt. Pulse the mixture until the oats break down and everything is well combined into a smooth batter.
- Fold in Blueberries: Transfer the batter to a bowl and gently fold in the fresh or frozen blueberries to ensure even distribution without breaking them.
- Rest the Batter: Let the batter sit for about 5 minutes to allow it to thicken slightly, which helps the bites hold their shape during baking.
- Fill Muffin Pan: Divide the batter evenly among the prepared mini muffin cups, filling each about 3/4 full to allow space for rising.
- Bake: Place the muffin pan in the oven and bake for 18-22 minutes or until the bites are firm to the touch and have a light golden color on top.
- Cool: After baking, let the bites cool in the pan for a few minutes before transferring them to a wire rack to cool completely for best texture and handling.
Notes
- Store the cottage cheese bites in the refrigerator for up to 5 days or freeze them for up to 2 months.
- For the best texture when reheating, warm the bites in the microwave for 10-15 seconds.
- Do not thaw frozen blueberries before folding them into the batter to prevent excess moisture.
