Lemon Blueberry Cottage Cheese Protein Bites

These mini cottage cheese protein bites are packed with blueberries, brightened with fresh lemon zest, and held together with oats and egg. They're protein-rich, naturally sweetened, and perfect for meal prep. Blender to table in under 35 minutes.

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Prep Time 10

Cook Time 20

Servings 24 mini bites

Ingredients

1 cup cottage cheese (full-fat recommended)
1 cup rolled oats (old-fashioned, not quick oats)
1 large egg
1/4 cup honey or maple syrup
1 tsp vanilla extract
Zest of 1 large lemon (about 1 tablespoon)
1/2 tsp baking powder
Pinch of salt
3/4 cup fresh or frozen blueberries (do not thaw if frozen)

Instructions

Preheat your oven to 350°F (175°C). Grease a 24-cup mini muffin pan thoroughly.
Add cottage cheese, oats, egg, honey (or maple syrup), vanilla extract, lemon zest, baking powder, and salt to a blender or food processor. Pulse until smooth and well combined, with oats mostly broken down.
Pour the batter into a bowl. Gently fold in the blueberries with a spatula - a few soft folds is all you need. Don't overmix.
Let the batter rest for 5 minutes. This helps the oats absorb moisture and gives you a better texture.
Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
Bake for 18–22 minutes, or until the tops are lightly golden and spring back when gently pressed.
Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Notes

Store in an airtight container in the refrigerator for up to 5 days.
To freeze: place cooled bites in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. Freeze for up to 2 months.
To reheat: microwave for 10–15 seconds from refrigerator, or in 20-second bursts from frozen.
Use certified gluten-free oats to make this recipe gluten-free.
Dairy-free cottage cheese alternatives work in this recipe.