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Lemon Blueberry Cottage Cheese Protein Bites

Lemon blueberry cottage cheese protein bites are golden, lemon-scented mini muffin bites studded with blueberries and baked until the centers are set. A smooth cottage cheese batter with oat flour makes them easy high-protein breakfast or snack bites.
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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: 78
Ingredients Equipment Method Notes

Ingredients
  

Lemon Blueberry Cottage Cheese Protein Bites
  • 1 cup full-fat cottage cheese Use full-fat for best texture.
  • 2 large eggs
  • 3 tbsp honey or maple syrup Choose one; for sweeter bites use honey.
  • 1 tsp vanilla extract
  • 1 lemon zest Zest 1 lemon.
  • 1 tbsp fresh lemon juice
  • 0.5 cup oat flour Measure packed or spooned as you prefer; either works.
  • 0.5 tsp baking powder Use 1/2 tsp for lift.
  • 0.125 tsp salt Just a pinch.
  • 1 cup blueberries Fresh or frozen; do not thaw if using frozen.

Equipment

  • 1 sheet pan

Method
 

Bake prep
  1. Preheat the oven to 375°F and grease a mini muffin tin so the bites release easily.
Make smooth batter
  1. Blend cottage cheese, eggs, honey (or maple syrup), vanilla extract, lemon zest, and fresh lemon juice in a blender until smooth.
  2. Stir in oat flour, baking powder, and salt until the batter is fully combined and no dry pockets remain.
Fold and fill
  1. Fold in blueberries gently so they stay intact and dotted throughout the batter.
  2. Fill mini muffin cups about 3/4 full with batter for evenly domed, golden tops.
Bake and cool
  1. Bake for 18–20 minutes at 375°F until the tops are golden and the centers are set.
  2. Cool the bites in the tin for 5 minutes before removing to help them hold their shape.

Notes

For no sugar breakfast bites, replace honey/maple with an equal amount of sugar-free maple syrup or a liquid zero-sugar sweetener. Store in the refrigerator up to 4 days in an airtight container; freeze up to 2 months and rewarm in a microwave for 20–30 seconds. Use frozen blueberries straight from the freezer and fold gently to prevent streaking while keeping the domed muffin texture.