Why Make This Recipe
Blueberry and Lemon Zest Cottage Cheese Bites are a delightful and healthy snack option. They are easy to make and packed with protein from cottage cheese, fiber from oats, and natural sweetness from blueberries. The zesty lemon adds a refreshing flavor that complements the sweetness perfectly. Whether you need a quick breakfast or a light snack throughout the day, this recipe is a winner.
How to Make Blueberry and Lemon Zest Cottage Cheese Bites
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)
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.
- Allow them to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
How to Serve Blueberry and Lemon Zest Cottage Cheese Bites
These bites can be enjoyed warm or at room temperature. They make a great breakfast on the go or a delightful afternoon snack. You can serve them plain or with a dollop of yogurt on top for added creaminess.
How to Store Blueberry and Lemon Zest Cottage Cheese Bites
Once completely cooled, store the bites in an airtight container. They will last in the fridge for up to a week. If you want to keep them longer, you can freeze them for up to three months. Just make sure to separate them with parchment paper to prevent sticking.
Tips to Make Blueberry and Lemon Zest Cottage Cheese Bites
- For a sweeter bite, feel free to add an extra tablespoon of honey or maple syrup.
- You can replace blueberries with other fruits like raspberries or chopped strawberries if you wish.
- Be careful not to over-mix the batter when folding in the blueberries; you want to keep them intact for juicy bursts of flavor.
Variation
Try adding nuts or seeds, like chopped almonds or chia seeds, to increase the crunch and nutrition in your bites. A sprinkle of cinnamon can also add a warm flavor twist.
FAQs
1. Can I use a different type of cheese instead of cottage cheese?
Yes, you can use ricotta cheese for a creamier texture, though it might change the flavor slightly.
2. Are these bites suitable for freezing?
Absolutely! These bites freeze very well. Just make sure they are fully cooled before freezing.
3. Can I make these bites without eggs?
Yes, you can substitute the egg with a flaxseed meal mixture (1 tbsp flaxseed meal + 2.5 tbsp water) to keep it vegan.
Blueberry and Lemon Zest Cottage Cheese Bites
Ingredients
Main Ingredients
- 1 cup cottage cheese Can replace with ricotta cheese.
- 1 cup rolled oats
- 1 large egg Can be substituted with a flaxseed meal mixture for a vegan option.
- 1/4 cup honey or maple syrup Add more for sweeter bites.
- 1 tsp vanilla extract
- 1 tbsp zest of 1 large lemon
- 1/2 tsp baking powder
- pinch salt
- 3/4 cup fresh or frozen blueberries Do not thaw if using frozen.
Instructions
Preparation
- 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.
Baking
- 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.
- Allow them to cool in the pan for a few minutes before transferring to a wire rack to cool completely.