I saw pictures of gorgeous blueberry muffins from Stick to Your Hips almost a year ago. I thought they were some of the most beautiful muffins I'd ever seen. I absolutely loved the big plump blueberries that decorated the top of the muffins.
I've been wanting to make these muffins ever since, but I never had any ricotta cheese lying around. I finally went out and bought some so I could make these muffins as well as some other recipes that require ricotta cheese.
These muffins tasted good, but they weren't what I was expecting. They use almond flour. I like the taste of almond and I like almond cakes, but the use of the almond flour caused the muffins to be pretty flat. I'm used to the overflow of muffins and the creation of a crusty muffin top, but these didn't really rise much and didn't develop muffin tops. To me, these tasted more like blueberry almond cakes rather than like muffins. I like them; they just weren't what I was expecting. The ricotta cheese did make them very moist. I think I also want to see what ricotta cheese does in a regular blueberry muffin recipe.
I definitely like the sprinkling of blueberries on the top of the batter. I'm going to start doing that for all my blueberry muffin recipes.
Blueberry Almond Ricotta Muffins (adapted from Stick to your Hips)
1/4 cup butter,
1/2 cup sugar
1 whole egg
1 egg white
1/4 teaspoon almond extract
1/2 cup ricotta cheese
1/2 cup almond flour
1 teaspoon baking powder
2 cups fresh or frozen
Raw sugar for topping
1. Preheat oven to 350 degrees. Line 12
regular muffin cups and set aside.
2. In a large bowl cream the butter
and sugar. Beat in whole egg, egg white, vanilla extract, almond
extract, and ricotta cheese. In a small bowl mix the flour, almond
flour, salt, and baking powder. Stir into the ricotta mixture just until moistened. Fold in 1 1/4 cup berries.
with batter. Press the remaining berries on the top of the batter and
sprinkle with raw sugar. Bake for 18-20 minutes or until golden on the edges
and a tester comes out with moist crumbs.