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Nutritional Guidelines (per serving) | |
---|---|
181 | Calories |
10g | Fat |
21g | Carbs |
3g | Protein |
Nutrition Facts | |
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Servings: 12 | |
Amount per serving | |
Calories | 181 |
% Daily Value* | |
Total Fat 10g | 12% |
Saturated Fat 2g | 10% |
Cholesterol 24mg | 8% |
Sodium 223mg | 10% |
Total Carbohydrate 21g | 8% |
Dietary Fiber 1g | 3% |
Protein 3g | |
Calcium 108mg | 8% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Ricotta is an essential ingredient in many Italian dishes, but you often end up with leftover cheese that goes unused when you make small versions of a recipe, just for two. Blueberry ricotta muffins are a delicious way to use that leftover ricotta up.
This recipe makes wonderfully moist muffins that have a good shelf life; they'll last two to three days before they begin to go stale and also freeze well. Blueberries are a summer treat, in season in July and August, depending on where you live. You also can use frozen blueberries—use them straight out of the freezer, unthawed.
Ingredients
- 1 1/2 cups flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 3/4 cup ricotta cheese (full-fat ricotta is best)
- 1/3 cup canola oil
- 5 tablespoons milk (whole)
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup blueberries (fresh)
Steps to Make It
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Heat the oven to 375 F and spray a standard 12-cup muffin pan with cooking oil.
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Mix the flour, sugar, baking powder and salt in a large mixing bowl.
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Whisk together the ricotta, oil, milk, egg, and vanilla. Use a spatula stir the liquid ingredients into the dry ingredients. Be careful not to over mix.
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Fold in the blueberries, then fill muffin cups three-quarters of the way full.
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Bake for 20 minutes or until a toothpick inserted in the center of one muffin comes out clean.
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Cool the pan on a wire rack for 10 minutes. Turn the pan upside down and the muffins will slide out when you are ready to serve.
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