Description
Light, flavorful, and protein-packed bites with the tanginess of lemon and sweetness of blueberries, perfect for any occasion.
Ingredients
Scale
- 1 cup cottage cheese (small-curd recommended)
- 1 cup all-purpose flour (swap with almond flour for gluten-free)
- 1/3 cup granulated sugar (or sugar substitute like erythritol)
- 1 teaspoon baking powder
- Zest of 1 large lemon
- 1 cup fresh blueberries (or thawed and dried frozen blueberries)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease your muffin tin or line it with cupcake liners.
- In a large mixing bowl, whisk together the cottage cheese, eggs, sugar, vanilla extract, and lemon zest until smooth. Set aside.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix!
- Gently fold in the blueberries using a rubber spatula. Try not to squash them—they should remain whole for little bursts of flavor.
- Spoon the batter evenly into your prepared muffin tin, filling each cup about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden.
- Allow the bites to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
[‘Toss blueberries in a little flour before folding them into the batter to prevent sinking.’, ‘Use room temperature eggs for fluffier bites.’, ‘Only zest the yellow part of the lemon to avoid bitterness.’, ‘If using frozen blueberries, thaw and dry them before adding to the batter.’]
- Prep Time: 10 minutes
- Cook Time: 18-22 minutes
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 120
- Sugar: 8
- Fat: 4
- Carbohydrates: 16
- Protein: 5
Keywords: Lemon, Blueberry, Cottage Cheese, Protein, Snack, Kid-Friendly, Gluten-Free Option