Blueberry and Lemon Zest Cottage Cheese Bites
Sit Down, This Blueberry and Lemon Zest Cottage Cheese Tale’s a Good One
If you’d told me five years ago I’d be championing cottage cheese, I probably would’ve laughed you right out the kitchen. But here I am, sharing with you my so-called legendary Blueberry and Lemon Zest Cottage Cheese Bites. Actually, my friend Rosie (the one notorious for weird lunchbox experiments) made them for a picnic, and now I can’t get the image of her balancing bites on her knees while shooing off ants out of my head. Anyway, these bites are quick, zippy, and they never make it past breakfast in my house. Sirens go off in my head if I ever run out of lemons, honestly.
Why You’ll Actually Love These (Like I Do)
I make this recipe, usually, when I’m too lazy (or late) to commit to pancakes but still want something that feels like effort. My family goes crazy for these because they’re tangy, sweet, and just the right amount of messy—an excellent reason to claim you need to taste-test a couple before serving. Also, if you’re the sort who finds baking fussy, this recipe is almost impossible to mess up (unless you forget them in the oven—ask me how I know!). And for those days when you want to eat something that feels kind of special without the faff? These are it.
What You’ll Need (And Some Swaps, Because Life Happens)
- 1 cup cottage cheese (any curd size—I’m not a curd snob, though my nan always loved Daisy brand. Store-brand does the job, really.)
- 1 large egg
- 2 tbsp honey (maple syrup if you’re feeling Canadian or just out of honey, which I always am on Sunday mornings)
- Zest from 1 lemon (or a good squeeze of bottled lemon juice in a pinch, but zest is just…bouncier?)
- 1/2 cup fresh blueberries (frozen works, but don’t thaw them; makes things mushy. Trust me, learned that the hard way.)
- 3 tbsp flour or oat flour (gluten-free is fine. I sometimes even use almond meal. Nobody’s died yet.)
- 1/4 tsp vanilla extract (or skip it if you don’t have any; no biggie)
- Pinch of salt (or not; sometimes I forget and it’s totally fine)
How To Throw It All Together (Mess Is Inevitable)
- Start by grabbing a bowl. I like the one with chips out the rim—feels homey. Toss in your cottage cheese, egg, and honey (just eyeball the honey if you don’t want to get another spoon sticky). Mix until smooth, or as smooth as cottage cheese gets (I use a fork, but a whisk’s more official—honestly, it doesn’t really matter).
- Add the lemon zest, flour, vanilla, and salt. Give it another good stir. This is when it looks a bit lumpy and questionable, but ignore the urge to over-mix.
- Fold in those blueberries gently, lest you mash them to oblivion—unless you want purple bites (admittedly, I don’t mind it sometimes).
- Spoon the mixture into a greased mini muffin tin, like you’re generously filling a thimble. You’ll get about 10-12 bites. If you only have a regular muffin pan, just fill ‘em halfway. (I’ve even baked these in a loaf tin and sliced chunky bars; works in a pinch but a tad more rustic.)
- Bake at 350°F (about 175°C) for 18-22 minutes. They should look set and just golden on the edges. And yes, if the tops jiggle a bit, that’s normal. Let them cool (I barely manage to wait 10 minutes before pulling one out).
Random Notes from My Years of Tinkering
- Don’t use sweetened cottage cheese unless you want a very odd dessert (lesson learned the hard way—twice).
- If the mixture seems too runny, add a sprinkle more flour, but honestly, it usually sorts itself out in the oven.
- Leaving out the blueberries is…identifiable, but they’re still tasty as plain lemon bites.
- The zest really makes it sing. But if you’re zestless (ha), don’t panic. Replace with orange zest, or leave out for a plainer treat.
Anyway, Here Are Some Variations I’ve Tried (And a Dud)
- I’ve swapped out lemon for orange. Pretty delicious, actually.
- Subbing in raspberries works too, but they’re more fragile—my bites ended up half puree. Not the worst but not as cute.
- One day, I tried with chocolate chips. Wouldn’t recommend—didn’t play nice with the lemon. Stick to fruit.
Do You Need Fancy Tools? (Not Really, Promise)
Mini muffin tin is nice. But if you don’t have one, just plonk spoonfuls on a parchment-lined tray and they’ll spread out for softer-edged bites. Or use a brownie pan and slice squares (that’s what I do at my mate Stu’s place; he’s not got a muffin tin to his name).
How Do You Keep ‘Em? (But They Disappear Fast)
Pop ‘em in a container in the fridge—they’ll last about 3 days. Though honestly, in my house, they rarely survive breakfast. They actually taste, I dunno, tangier the next day? So I say make a double batch if you’re feeding a crowd.
Here’s How I Like To Serve (No Judgement If It’s Just You)
I usually pile them up and dust with a bit of extra zest, and maybe a splash more honey if I’ve got guests. My niece claims they’re “classy with Greek yogurt on the side.” Sometimes I just grab one with my morning coffee and call it a day. On weekends I bring out the fancy mismatched plates, like I’m at a brunch café in Shoreditch or something (I’m not).
Stuff I’ve Learned the Hard Way: Pro Tips
- Once I tried rushing the cooling step and ended up with cottage cheese lava on my hand—definitely let them sit awhile.
- If your blueberries are frozen, don’t thaw. They’ll leak everywhere and turn the whole thing, well, a bit sad and blue (literally).
- Actually, use the zest before juicing the lemon. Otherwise it’s like, impossible to zest a floppy lemon. Who knew?
Questions Folks Always Ask (And Some I’m Just Guessing At)
- Can I use ricotta instead of cottage cheese? Sure. It’ll be a bit denser; delicious, just a different vibe.
- Is it okay to freeze these? Yeah, sort of. They come out a bit wetter after thawing but edible. I prefer them fresh or just cold from the fridge.
- What’s the best way to zest a lemon? If you want to get posh, use a microplane (here’s a visual guide). I usually just use the small side of the grater.
- Can I make them vegan? Probably, though I haven’t tried. Aquafaba for the egg might work, and vegan-style cottage cheese (yes, it’s a thing). Let me know if you crack the code!
- Any ideas for what to do with leftover lemon juice? Make lemonade! Or you can use it in salad dressing (I love this easy recipe), which is what I do when I remember I own olive oil.
Okay, now go forth and make a mess. And if yours look wonky, remember: rustic just means homemade with personality. That’s my story and I’m sticking to it.
Ingredients
- 1 cup cottage cheese
- 2 large eggs
- 2 tablespoons honey
- 2 teaspoons lemon zest
- 1/2 teaspoon vanilla extract
- 1/4 cup almond flour
- 1/2 teaspoon baking powder
- 3/4 cup fresh blueberries
- Pinch of salt
Instructions
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1Preheat the oven to 350°F (175°C). Lightly grease a mini muffin tin.
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2In a medium bowl, whisk together the cottage cheese, eggs, honey, lemon zest, and vanilla extract until smooth.
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3Add almond flour, baking powder, and a pinch of salt to the wet ingredients and mix until well combined.
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4Gently fold in the blueberries, being careful not to crush them.
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5Spoon the mixture evenly into the prepared mini muffin tin.
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6Bake for 16-18 minutes, or until the bites are set and lightly golden on top. Let cool before removing from the tin. Serve and enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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