Is it healthy to eat blueberries with cottage cheese?

Absolutely. Blueberries are rich in antioxidants and vitamin C, while cottage cheese offers a solid dose of protein and calcium. When paired, they make a nutrient-dense snack that supports everything from bone health to satiety. These Blueberry and Lemon Zest Cottage Cheese Bites take advantage of both, offering a balanced, feel-good treat.

Do blueberry and lemon go well together?

They do—beautifully. Lemon zest brings a citrusy brightness that enhances the sweetness of blueberries. This combo is popular in many baked goods for a reason. The flavor pairing makes these bites refreshing and not overly sweet, perfect for those who like a light, natural-tasting snack.

How to eat cottage cheese as a snack for weight loss?

To support weight goals, enjoy cottage cheese in portion-controlled, high-protein recipes like these bites. You can also mix it with fresh fruit, use it as a savory dip, or blend it into smoothies. These muffins, for example, are low in sugar and balanced with protein and fiber—ideal for a healthy snack.

Can I mix cottage cheese and lemon juice?

Yes, but lemon zest is preferred for baking, like in this recipe. Lemon juice adds acidity that can curdle dairy if not balanced properly. Zest, on the other hand, delivers bold citrus flavor without affecting texture. When blended into the batter, it enhances both aroma and taste without risk.

Blueberry and Lemon Zest Cottage Cheese Bites

Ingredients

Scale

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)

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a 24-cup mini muffin pan.

2. 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.

3. Pour the batter into a bowl and gently fold in the blueberries.

4. Let the batter rest for 5 minutes to thicken slightly.

5. Divide the batter among the prepared mini muffin cups, filling each about 3/4 full.

6. Bake for 18-22 minutes, or until the bites are firm to the touch and lightly golden.

7. Allow them to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

Store in the fridge for 5 days or freeze for 2 months. Warm for 10-15 seconds in the microwave for best texture.

Author: EmilyFrost
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Snack
Method: Baked
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 2 bites
Calories: 45
Sugar: 3g
Sodium: 55mg
Fat: 1.5g
Saturated Fat: 0.8g
Unsaturated Fat: 0.6g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 0.7g
Protein: 2.5g
Cholesterol: 12mg