Blueberry almond ricotta muffins
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.
- 1/4 cup unsalted butter softened
- 1/2 cup sugar
- 1 whole egg
- 1 egg white
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 1/2 cup ricotta cheese
- 3/4 cup flour
- 1/2 cup almond flour
- 1/4 tsp salt
- 1 tsp baking powder
- 2 cups fresh or frozen blueberries
- raw sugar for topping
Preheat oven to 350°F. Line 12 regular muffin cups and set aside.
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 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.
Fill muffin cups 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.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.
Blueberry Almond Ricotta Muffins
Amount Per Serving (1 muffin)
Calories 160 Calories from Fat 63
% Daily Value*
Saturated Fat 3g19%
Vitamin A 195IU4%
Vitamin C 2.4mg3%
Net Carbs 18g36%
* Percent Daily Values are based on a 2000 calorie diet.