Blueberry & Ricotta Muffins

I read some really great chefs and cooks online and have come across hundreds of recipes I’d like to try at some point in time. However, when one of my favourite foodies comes out and says a recipe is ‘to die for’ – I know it’s worth the time to try out.
These muffins did not disappoint – absolutely delicious. Simple to make, not too sweet, moist and mouthwatering delicious. Check out some of the other great Ciao Florentina recipes on her site.

Blueberry and Ricotta Muffins

Adapted from Ciao Florentina

Serves: 12

Dry Ingredients:
1 1/2 cups flour
3/4 cup sugar
1/2 teaspoon sea salt
2 teaspoons baking powder
Wet ingredients:
1/3 cup canola oil
5 tablespoons whole milk
2 teaspoons vanilla extract
1 egg
3/4 cup ricotta cheese
1 cup fresh blueberries
Streusel Topping:
1/4 cup sugar
2 tablespoons flour
1 tablespoon butter
  1. Preheat oven to 375 degrees F.
  2. Mix the dry ingredients and the wet ingredients separately then using a spatula stir the two together until incorporated. Don’t over mix.
  3. Fold in the blueberries then fill 12 muffin cups 3/4 of the way full. Top with 1 tablespoon of streusel topping then bake until a toothpick inserted in the middle comes out clean, about 20 minutes.
  4. Cool on a wire rack for 10 min. Enjoy!

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