Monday, January 24, 2011


We made these today and I have to say they are some of the best muffins I have ever made. And I make a lot of muffins. It's an easy breakfast or take to work food. Plus my kids will always eat them.

The ricotta cheese makes them so goooood! They don't taste cheesy though.

I cut the sugar down to 1/2 cup instead of 3/4 cup and they were definitely still sweet enough. I only had frozen blueberries and they worked just as well. Just make sure not to add them until the very end. It also made more than a dozen, so you could fill the cups up more or just make more muffins.

Make sure you do the streusel topping!

Blueberry and Ricotta Muffins Recipe
( makes 12 )

Dry Ingredients:

  • 1 1/2 c flour
  • 3/4 c sugar
  • 1/2 tsp sea salt
  • 2 tsp baking powder

Wet ingredients:

  • 1/3 c canola oil
  • 5 Tbs whole milk
  • 2 tsp vanilla extract
  • 1 egg
  • 3/4 c ricotta cheese
  • 1 c fresh blueberries

Streusel Topping:

  • 1/4 c sugar
  • 2 tbs flour
  • 1 tbs butter

1. Mix the dry ingredients and the wet ingredients separately then using a spatula stir the two together until incorporated. Don’t over mix.

2. Fold in the blueberries then fill 12 muffin silicone cups 3/4 of the way full. Top with 1 tbs of streusel topping if desired or just sprinkle some sugar on top then bake @ 375″F for 20 min or until a toothpick inserted in the middle comes out clean.

3. Cool in the muffin cups on a wire rack for 10 min. Turn upside down and the muffins will slide out

1 comment:

  1. Those look delicious. Sadly, I am CRAP at baking, and that looks way too hard for me. Way. lol