|Nutritional Guidelines (per serving)|
|Servings: 12 muffins (12 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||12%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 1g||3%|
|*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.
Heat the oven to 375 F and spray a standard 12-cup muffin pan with cooking oil.
Mix the flour, sugar, baking powder and salt in a large mixing bowl.
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.
Fold in the blueberries, then fill muffin cups three-quarters of the way full.
Bake for 20 minutes or until a toothpick inserted in the center of one muffin comes out clean.
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.