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Lemon Blueberry Cottage Cheese Protein Bites

Lemon blueberry cottage cheese bites are golden, lemon-scented mini muffin bites made with blended cottage cheese and eggs for a high-protein texture. Fold in blueberries, bake until set, and cool briefly so the tops stay slightly domed and tender.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 16 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Base batter
  • 1 cup full-fat cottage cheese
  • 2 large eggs
  • 3 tbsp honey or maple syrup
  • 1 tsp vanilla extract
  • 1 lemon zest Zest of 1 lemon
  • 1 tbsp fresh lemon juice 1 tablespoon lemon juice
  • 0.5 cup oat flour
  • 0.5 tsp baking powder 1/2 teaspoon baking powder
  • 1 salt Pinch of salt
  • 1 cup blueberries Fresh or frozen

Equipment

  • 1 sheet pan
  • 1 mini muffin tin

Method
 

Preheat and prep the tin
  1. Preheat oven to 375°F and grease a mini muffin tin. Coat well so the bites release cleanly after baking.
Blend the batter
  1. Blend cottage cheese, eggs, honey (or maple syrup), vanilla, lemon zest, and lemon juice until smooth. Stop and scrape as needed so no lumps remain.
Combine dry ingredients
  1. Stir in oat flour, baking powder, and salt until just combined. Mix only until the batter looks uniform.
Add blueberries
  1. Fold in blueberries gently. Keep them intact so they’re dotted through the batter.
Fill and bake
  1. Fill mini muffin cups about 3/4 full with the batter. Leave a little space for domed tops as they rise in the oven.
  2. Bake for 18–20 minutes at 375°F until golden and set in the center. Look for a firm center when lightly pressed.
Cool and remove
  1. Cool in the tin for 5 minutes before removing. This sets the texture so the bites hold their shape.

Notes

For evenly domed tops, fill all cups to the same 3/4 level and avoid overmixing after adding oat flour. Store in an airtight container in the refrigerator for up to 4 days; freeze up to 2 months. Reheat at 325°F for 5–7 minutes. If you want a lower-sugar option, use unsweetened maple syrup or reduce honey to 2 tbsp (texture may be slightly less sweet).