These cottage cheese egg bites are incredibly nutritious—packed with protein and antioxidants, with a soft, creamy texture and juicy bursts of blueberries in every bite. Just blend, pour into a muffin tin, bake and chill. A simple, nourishing breakfast or snack perfect for meal prep.
I’ve been making these Blueberry Cottage Cheese Bites frequently this past month because they’re fabulously nourishing and taste a little like cheesecake. Made with cottage cheese, eggs, and blueberries, they’re lightly sweetened with maple syrup and are gluten-free, grain-free, and paleo-friendly. With just 7 ingredients, they’re easy to make and perfect for a grab-and-go breakfast or meal prep.
Why You’ll Love These Blueberry Cottage Cheese Bites
- Creamy like cheesecake, light like egg bites
- Lightly sweet with juicy blueberry bursts
- Easy to make, only 7 ingredients
- High-protein breakfast that keeps you full
- Full of antioxidants from blueberries
- Naturally sweetened with a little maple syrup
- Made in a blender for easy clean up
- Perfect for meal prep and grab-and-go
- Gluten-free, grain free and paleo friendly
Even though this is not strictly paleo some people who eat a paleo diet include fermented products like grass-fed butter, ghee, fermented cottage cheese or fermented yogurt, which are easier to digest.
Ingredients
The Blueberry Cottage Cheese Bites are easy to make with only 7 easy to find ingredients. This is what you need:
- Cottage cheese – a protein-rich creamy base. I recommend a full fat probiotic cottage cheese with live, active bacterial cultures that support gut health.
- Greek yogurt – makes it extra creamy.
- Tapioca flour – gives it body and a light, tender texture.
- Eggs – provide protein and structure. Use pastured raised eggs for best taste.
- Maple syrup or honey – just a little for natural sweetness.
- Vanilla extract – adds flavor.
- Blueberries – fresh or frozen, organic or wild.
How To Make
The recipe is easy, just put everything into a blender, pour into a muffin pan, bake and chill.
The recipe is for 6 bites, which I consider 2 servings, but I usually double it to have enough on hand for a few days.
These are the steps:
Step 1: Preheat oven to 325°F (175°C). Line a muffin tin with muffin liners.
Step 2: Strain cottage cheese for 3–4 minutes to remove excess liquid; set aside. This is important to prevent the cottage cheese bites from being too wet. Put the cottage cheese into a strainer and set over a bowl.
Step 3: In a blender add cottage cheese, yogurt, maple syrup, and vanilla. Blend until smooth, pausing to scrape the sides 1-2 minutes. Check texture—should be creamy like a smoothie.
Step 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.
Step 5: Pour into muffin pans 3/4 full.
Step 6: Top with 1 tablespoon blueberries. Gently mix the blueberries in each muffin tin. Just a little mixing, don’t over mix.
Step 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. Baking muffins on the outer edges of the tin allows faster, more direct heat transfer, resulting in better texture.
Step 8: Chill for 30 minute before serving for best texture. Enjoy creamy, tangy, protein-packed mini blueberry cottage cheese bites.
Ingrid’s Tips
- Strain the cottage cheese for 2-5 minutes to prevent the bites are from being too wet.
- Blend the mixture (without eggs) until smooth 1-2 minutes to get a nice creamy texture, not grainy.
- Don’t over blend the eggs, just a few pulses, it will cause the bites to sink.
- Don’t put too many blueberries and don’t over mix or the color will color bleed.
- Frozen blueberries can go straight into the batter, no need to thaw.
Serving
These Blueberry Cottage Cheese Bites taste best served chilled but are fine at room temperature.
- These bites are a delicious high protein breakfast, ready to eat right out of the refrigerator.
- Serve as a satisfying protein snack with tea or coffee.
- Pack in lunch boxes or travel snacks. They will stay fresh for a few hours.
Here are a few good toppings that are also nice:
- Blueberry Sauce – simmer 1/2 cup fresh or frozen blueberries with 1-2 Tablespoons maple syrup for 5 minutes on low until soft and juicy.
- Yogurt – top with a dollop of yogurt.
Storage
Store leftovers in the fridge in an airtight container for up to 4 days. Freezing is not recommend, it will change the texture.
Frequently Asked Questions
Yes you can, but the texture may be slightly less creamy and rich. Full-fat gives the best results.
Yes! This recipe is perfect for meal prep. Bake it the night before, let it cool, then store it in the refrigerator for up to 4 days. It tastes great cold.
Yes absolutely. I often make a double batch to have on hand for a few days.
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Easy Blueberry Cottage Cheese Bites (High Protein)
Print Recipe
Pin RecipeThese 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.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 bites 2 servings
- Category: Breakfast, Snack
- Method: Blend
- Cuisine: Gluten Free, Grain Free, Vegetarian
Ingredients
- 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
- Preheat oven to 325°F (175°C). Line a muffin tin with 6 paper liners* or lightly grease it.
- Strain cottage cheese for 2–4 minutes to remove excess liquid.**
- 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
- 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.
- Pour into the 6 muffin wells 3/4 full.*
- Top with 1 tablespoon blueberries. Gently mix the blueberries in each muffin. Just a little mixing, don’t over mix.
- 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.
- Chill for 30 minutes before serving for best texture.
- Store leftovers in the fridge for up to 4 days. Enjoy chilled or at room temperature.
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.
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