|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 1g||3%|
|Total Sugars 14g|
|Vitamin C 1mg||6%|
|*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.|
Fresh blueberries and ricotta cheese come together to make wonderfully moist muffins. This blueberry ricotta muffin recipe is simple and quick and will have piping hot, delicious muffins ready to eat within an hour.
Ricotta is an essential ingredient in many Italian dishes, including lasagna. It's not an inexpensive cheese, and you'll often end up with excess, especially when you make small versions of a recipe. A recipe like these blueberry ricotta muffins is a delicious way to use up that leftover ricotta.
The muffins are best with full-fat ricotta and fresh blueberries, which are a summer treat and at their best from July through August. Frozen blueberries straight out of the freezer are a great alternative in the off-season, and there's no need to thaw the fruit.
As with any muffin that uses baking powder, be sure to preheat the oven and have the muffin tin greased. Don't mix the dry and wet ingredients until everything's ready for baking because liquids activate the baking powder. Once the batter's mixed, work quickly for the best results.
These blueberry ricotta muffins have a good shelf life and are easy to store. They'll last two days on the counter when covered with a lint-free towel or up to four days in an airtight container lined with a paper towel to prevent a soggy bottom. You can also freeze the muffins wrapped in paper towels and sealed in a freezer bag for a few months.
Gather the ingredients. Preheat the oven to 375 F and spray a standard 12-cup muffin pan with cooking oil.
In a large mixing bowl, mix the flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the ricotta, oil, milk, egg, and vanilla.
Using a spatula, stir the liquid ingredients into the dry ingredients. Be careful not to overmix.
Fold in the blueberries, then fill muffin cups three-quarters of the way full.
Bake for 20 minutes or until a toothpick inserted into the center of a 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.