Fall

Blueberry and Ricotta Muffins

by:
April 14, 2017
5
2 Ratings
Blueberry and Ricotta Muffins
Photo by the cooking foodie
  • Makes 12-16
Author Notes

Those Blueberry and ricotta muffins are so easy to make, so delicious and so fluffy. After one try you going to make this muffins recipe every weekend. You can substitute the blueberries with your other favorite berry if would like —the cooking foodie

What You'll Need
Ingredients
  • 2 cups flour
  • 1 cup sugar
  • 1.25 cups blueberries
  • 2 teaspoons baking powder
  • 1/8 tablespoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon orange zest
  • 1 cup ricotta cheese
  • 2/3 cup buttermilk
  • 1/3 cup melted butter
  • 2 eggs
  • 1 teaspoon vanilla extract
Directions
  1. Preheat oven to 180c/360f
  2. In a large bowl add all dry ingredients and mix
  3. In other large bowl add ricotta and eggs (1 at a time, beating well after each addition), add all liquid ingredients and stir
  4. Gently fold in flour mixture into liquid mixture using a rubber spatula then fold blueberries
  5. Divide the batter evenly among the muffin molds
  6. Bake 20-30 min at 360f/180c or until a toothpick inserted into center of a muffin comes out clean
  7. Cool on a wire rack for 15-20 minutes
  8. you can find full video recipe on my youtube channel: The cooking foodie. link in my profile
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2 Reviews

Diana T.
Diana T. May 2, 2020
Despite what's stated in the intro to the recipe, I don't see myself making these every weekend. They were good, not great and almost too moist. The recipe is very high in fat (ricotta, buttermilk, butter and eggs) and given that, it should have tasted even better. I'll stay on my search for the perfect blueberry muffin recipe.
 
Leslie
Leslie August 24, 2019
Delicious muffin recipe, the ricotta creates a moist muffin. I used lemon zest instead of orange - yum!