Blueberry Ricotta Muffins Recipe Recipes

What could be better than to die for blueberry muffins loaded with ricotta cheese right? Okay, maybe a luscious lemon glaze if you must!

Browsing through this journal you probably figured out by now that I am not much of a baker, but when I do bake, it is most likely something with ricotta cheese in the mix. That stuff makes my world go around!

You know you could easily turn these into banana or Chocolate Muffins by just making a couple of simple changes. Like substituting the blueberries in the recipe below with diced banana or dark chocolate chips, and adding some melted chocolate to the batter.

You could even bake it into a loaf,  just like a banana bread, or even better in a bundt cake pan for an even more impressive presentation.

Ingredients

• Dry Ingredients
• 1 1/2 c flour
• 3/4 c sugar
• 1/2 tsp sea salt
• 2 tsp baking powder
• Wet Ingredients
• 1/3 c coconut oil or extra virgin olive oil 1/3 cup
• 5 Tbsp coconut milk
• 2 tsp vanilla extract
• 1 egg
• 3/4 c ricotta cheese
• 1 1/4 c fresh blueberries (or diced banana)
• Streusel Topping
• 1/4 c sugar
• 2 tbs flour
• 1 tbs butter cold

Instructions

1. Preheat your oven to 375″
2. Mix the dry ingredients in a large bowl. In a separate bowl mix the wet ingredients and add them to the bowl with the dry ingredients. Using a spatula fold the two together until incorporated. Don’t over mix.
3. Fold in the blueberries then fill 9 muffin paper cups 3/4 of the way full (or your favorite muffin pan or silicone muffin cups).
4. ………………………

for full recipes please see : ciaoflorentina.com