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Easy Blueberry Cottage Cheese Bites (High Protein)

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5 from 1 review

These little bites are incredibly nutritious, packed with protein and antioxidants.  They have a soft, creamy texture and juicy bursts of blueberries in every bite. The recipe makes 6 mini bites, 2 servings, but you can easily double the recipe. 

Ingredients

Scale
  • 1 cup cottage cheese (220 grams)
  • 2 Tablespoons Greek yogurt (30 grams) (optional, makes it more creamy)
  • 2 Tablespoons tapioca flour(15 grams)
  • 2–3 Tablespoons maple syrup or honey
  • 1/2 teaspoon vanilla extract
  • 2 large pastured eggs
  • 6 Tablespoons blueberries, fresh or frozen

Instructions

  1. Preheat oven to 325°F (175°C). Line a muffin tin with 6 paper liners* or lightly grease it.
  2. Strain cottage cheese for 2–4 minutes to remove excess liquid.**
  3. In a blender add cottage cheese, yogurt, tapioca flour, maple syrup, and vanilla. Blend until smooth, pausing to scrape the sides.. Check texture—should be creamy like a smoothie. If grainy, blend a little more
  4. Add eggs and blend for just a few pulses until combined. Don’t over blend the eggs, it will make the bites sink in the middle once baked.
  5. Pour into the 6 muffin wells 3/4 full.*
  6. Top with 1 tablespoon blueberries. Gently mix the blueberries in each muffin. Just a little mixing, don’t over mix.
  7. Bake for 20-25 minutes until just set in the center. It’s okay if there is a little juice on top, it will get absorbed once it cools.
  8. Chill for 30 minutes before serving for best texture.
  9. Store leftovers in the fridge for up to 4 days. Enjoy chilled or at room temperature.

Equipment

Notes

*Baking muffins on the outer edges of the tin allows faster, more direct heat transfer, resulting in better texture.

**Put the cottage cheese into a strainer and set over a bowl to drain. You can also use a coffee filter. 

Find it online: https://eatwellenjoylife.com/blueberry-cottage-cheese-bites/