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Blueberry Ricotta Muffins

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Blueberry Ricotta Muffins
2011-05-05 Breakfast Brunch
4 55

Blueberry muffins made with ricotta cheese, yogurt, and sprinkled with an oatmeal streusel topping.

  • Servings: 18


¼ cup Brown Sugar
⅓ cup Chopped Walnuts
5 Tbsp Old-fashioned Rolled Oats
1 tsp Cinnamon
1 Tbsp Butter, melted
1¾ cup Bread Flour
½ cup All-purpose Flour
1½ cup Light Brown Sugar
1 tsp Baking Soda
½ tsp Salt
2 Eggs
1 cup Yogurt
½ cup Ricotta Cheese
2 tsp Almond Extract
½ cup Oil
1 cup Fresh Blueberries
⅓ cup Chopped Walnuts


Place paper liners in muffin pan. Heat oven to 450 degrees F. In small bowl combine topping ingredients; mix and set aside. In large bowl, whisk flours, sugar, baking soda, and salt. In medium mixing bowl, whisk together eggs, yogurt, ricotta, almond extract, and oil (I used my Kitchen Aid mixer) until smooth. Pour wet ingredients over dry ingredients and stir lightly with spoon just until barely mixed. Stir in blueberries and walnuts. Spoon batter into prepared muffin pans, filling each almost to the top. Sprinkle topping ingredients on top of filled cups. Place in oven and immediately lower temperature to 350 degrees F. Bake for 20-25 minutes or until wooden pick comes out clean.

Helpful Tips:

*Note: I ended with 1 1/2 muffin pans full of batter. Don't forget that when you have extra empty muffin cups you should fill the empties with water. Do not leave them empty when you put the muffins in the oven. The steam from the water also helps the muffins rise.