I love these mini bites because they’re creamy, bright, and satisfying. With a base of cottage cheese blended with oats and lemon zest, they bake into soft, snackable bites studded with juicy blueberries. They’re perfect for prepping ahead and grabbing when I need a quick, wholesome bite.
Why You’ll Love This Recipe
I really appreciate how this recipe brings together flavor and nutrition. The cottage cheese gives a creamy texture and protein boost, the oats add fiber, and the lemon zest gives a citrusy lift that brightens the whole thing. The blueberries add just the right amount of natural sweetness and burst of flavor. Plus, they’re baked in a mini muffin pan, so they feel like treats — yet they’re healthy enough to keep around for snacks or a light breakfast.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup cottage cheese
1 cup rolled oats
1 large egg
¼ cup honey (or maple syrup)
1 tsp vanilla extract
Zest of 1 large lemon (about 1 Tbsp)
½ tsp baking powder
Pinch of salt
¾ cup fresh or frozen blueberries (do not thaw if frozen)
directions
Preheat the oven to 350 °F (175 °C) and grease a 24‑cup mini muffin pan.
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 until the oats are mostly broken down and the mixture is well‑combined and smooth.
Pour the batter into a bowl and gently fold in the blueberries, being careful not to overmix so the berries stay intact.
Let the batter rest for 5 minutes to allow it to thicken slightly.
Divide the batter among the prepared mini muffin cups, filling each about ¾ full.
Bake for about 18‑22 minutes, or until the bites are lightly golden and firm to the touch.
Allow them to cool in the pan for a few minutes, then transfer to a wire rack to cool completely before serving or storing.
Servings and timing
Makes about 24 mini bites. Prep time: ~10 minutes Cook time: ~20 minutes Total time: ~30 minutes
Variations
I sometimes swap in raspberries instead of blueberries for a slightly tart twist.
Chia seeds or flaxseed can be folded in (about 1 Tbsp) to boost fiber and texture.
For a dairy‑free version, I’ve experimented with silken tofu blended in place of cottage cheese — results vary but it still works.
If I want a more indulgent treat, I’ll top each bite with a small dollop of Greek yogurt and a sprinkle of lemon zest before enjoying.
storage/reheating
Once cooled, I store the bites in an airtight container in the refrigerator for up to 5 days. To enjoy warm, I microwave a bite for about 10‑15 seconds. For longer storage, I freeze them: first freeze on a baking sheet until solid, then transfer to a freezer bag or container and label with the date. They freeze well for up to 2 months. When reheating from frozen, I microwave in ~20‑second bursts until warmed through. The texture holds up surprisingly well thanks to the oats and cottage cheese.
FAQs
What kind of cottage cheese should I use?
I use regular, full‑fat cottage cheese for the best creaminess. You can use low‑fat if preferred, but the texture might be slightly less rich.
Can I make these bites ahead of time and freeze them?
Yes — I freeze them once cooled and they stay good for up to 2 months. When I want one I just microwave from frozen for about 20 seconds.
Do I have to use fresh blueberries?
No — frozen blueberries work fine and are especially convenient. I don’t thaw them before folding into the batter so they keep their shape and release less moisture.
Can I use lemon juice instead of lemon zest?
I wouldn’t recommend using juice in place of zest here. Lemon juice adds too much liquid and acidity, which could affect the texture. The zest gives the citrus aroma and flavor without altering the batter’s structure.
Are these bites suitable for breakfast as well as a snack?
Definitely — I often enjoy a couple of bites with a cup of plain yogurt and extra fruit for a light breakfast. The protein and oats make them satisfying enough to hold me until lunch.
Conclusion
I’m really happy I found this recipe because it delivers on flavor, nutrition, and versatility. Whether I’m prepping snacks for the week, packing something for lunchboxes, or looking for a quick breakfast option, these blueberry and lemon zest cottage cheese bites fit seamlessly into my routine. They’re simple, adaptable, and always hit the spot when I need a little something wholesome and delicious.
Creamy, bright, and satisfying mini bites made with cottage cheese, oats, lemon zest, and blueberries — perfect for a healthy snack or light breakfast.
Ingredients
1 cup cottage cheese
1 cup rolled oats
1 large egg
¼ cup honey (or maple syrup)
1 tsp vanilla extract
Zest of 1 large lemon (about 1 Tbsp)
½ tsp baking powder
Pinch of salt
¾ cup fresh or frozen blueberries (do not thaw if frozen)
Instructions
Preheat the oven to 350 °F (175 °C) and grease a 24‑cup mini muffin pan.
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. Blend until mostly smooth.
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 mini muffin cups, filling each about ¾ full.
Bake for 18‑22 minutes, until lightly golden and firm.
Cool in the pan briefly, then transfer to a wire rack to cool completely.
Notes
Use full-fat cottage cheese for best texture.
Frozen blueberries work well and don’t need to be thawed.
Store in the fridge for up to 5 days or freeze for up to 2 months.
Microwave for 10‑15 seconds to reheat, or ~20 seconds from frozen.
