Cottage cheese
Cottage cheese goes straight into the blender with the wet ingredients. Blend until smooth so there are no visible curds left in the batter.
GOOD CRUMB / BREAKFAST NO. 001
CottageCheeseProteinMuffins.
Cottage cheese, almond flour, and protein powder go into the blender. Eight muffins come out of the oven. Start checking them at 20 minutes.
MAKES8beautiful muffins
OVEN350°Fpreheated
BAKE TIME20–25minutes
METHODBlendthen fold, pour & bake
THE RECIPE / 8 OR 16 MUFFINS
Ingredients.
Then the oven.
Check off what you have. Choose 16 muffins to double every quantity.
What goes in.
01 / INGREDIENTSMAKESMUFFINS
0 of 11 ingredients gathered
What to do.
02 / THE METHODPreheat & grease
Preheat your oven to 350°F (175°C) and grease a muffin tin well.
Blend, then fold
Add the ingredients to a food processor or blender. Blend until just combined and smooth. Gently fold in berries or any other add-ins. Chop frozen berries small so they don't add too much moisture.
Fill the tin
Divide the batter evenly between the prepared muffin cups. The selected batch makes about 8 muffins. Use a second tin or bake in batches when doubling.
Check at 20 minutes
Bake for 20–25 minutes, checking around the 20-minute mark. The tops should feel firm and a toothpick should come out clean. Muffins with frozen berries may need a few extra minutes.
Cool & store
Let cool slightly and enjoy. Keep leftovers in an airtight container in the fridge for up to 5 days; warm them before serving if you like.
Your oven companion
Start when the muffins go into the oven. Keep this page open.
INGREDIENT NOTES
Why these
ingredients?
Almond flour
This recipe starts with almond flour. Stick with the listed flour for your first batch; coconut flour and wheat flour absorb moisture differently and aren't direct swaps.
Berries & chocolate
Blend just until everything comes together. Fold berries or chocolate chips in by hand at the end, so the add-ins keep their shape.
SET OUT ON THE COUNTER
Blender or food processor · muffin tin · measuring cups and spoons · mixing spatula · toothpick
Blender or food processor · muffin tin · measuring cups and spoons · mixing spatula · toothpick
AFTER YOUR FIRST BATCH
Berries, chocolate,
or tomorrow’s breakfast.
Adding berries
Fold in chopped berries for an extra pop of flavor. Frozen berries work too; cut them small and expect a little extra baking time.
Adding chocolate
Try your favorite add-ins, like chocolate chips, to make the batch your own. Fold them in after blending the batter.
Keeping leftovers
Pop extras into an airtight container in the fridge for up to five days. A quick reheat brings back that fresh-baked feeling.
BEFORE YOU CHANGE THE RECIPE
A few things
to check.
Flour swaps, frozen berries, and knowing when to stop baking.
Will I taste the cottage cheese?
Blending removes the curds and mixes the cottage cheese into the batter. Vanilla and maple syrup give these muffins their sweet breakfast flavor.
Can I use frozen berries?
Yes. Chop them small before folding them in, as described in the original recipe. They can add moisture, so check the center and allow extra baking time if needed.
How do I know they're ready?
Start checking around 20 minutes. The tops should feel firm and a toothpick inserted into the center should come out clean. Avoid leaving them in longer than needed.
Can I double the recipe?
Choose 16 muffins in the ingredient panel to double every quantity. Use two tins or bake in batches. Keep the same oven temperature and check each batch for doneness.
Which protein powder should I use?
Use a powder whose flavor you like. Brands and powder types can change the texture and sweetness; a different powder may give a different result. This page doesn't claim tested substitutions.
How should I store the leftovers?
Once cooled, store the muffins in an airtight container in the refrigerator for up to five days, following the original recipe. Warm before serving if you prefer.