These blueberry ricotta muffins are very moist from the ricotta cheese mixed into the batter. You can make them with fresh or frozen berries and they are freezer-friendly, too.
I’ve used ricotta cheese in lots of savory recipes, but I don’t use it much to make sweet ones. So, when I saw a recipe for blueberry ricotta muffins on Stick to Your Hips, I was intrigued.
I use sour cream and cream cheese a lot in baking so I thought ricotta would work well, too. The muffins from the original recipe looked so beautiful, too, with big plump blueberries on top.
What’s nice about this recipe is that you only need a half a cup of ricotta cheese to make them. I always seem to have it leftover after making lasagna and these muffins are a great way to use it up.
These muffins are made with almond flour and regular all-purpose flour, so they have a nice almond flavor which goes really well with the blueberries.
You can use fresh or frozen blueberries.
The taste is similar to almond cakes and they look a little like them, too. The muffins didn’t puff up as much as I was expecting. I thought the would look more like regular muffins with a crusty top.
I think my favorite thing was sprinkling the blueberries over the top of each muffin before they were baked. I loved how it looked after they came out of the oven.
- Softened unsalted butter
- Egg, plus one egg white
- Vanilla extract
- Almond extract
- Ricotta cheese
- Almond flour
- Baking powder
- Fresh or frozen blueberries
- Raw sugar
In a large bowl, cream the butter and sugar. Beat in the egg, egg white, vanilla extract, almond extract, and cheese.
In a separate bowl, mix the flour, almond flour, salt, and baking powder. Add the mixture to the wet ingredients and stir until just combined. Fold in the blueberries, reserving some of the for the tops.
Fill the muffin pan with the batter and press the rest of the blueberries on the top of each muffin. Sprinkle the raw sugar over the top. Bake them for 18 to 20 minutes at 350°F.
Cool the muffins and keep them in an airtight container. They will keep at room temperature for a couple of days or you can store them in the refrigerator for up to a week. You can also freeze them.
I’m really glad I tried this recipe – the muffins were good and I enjoyed the almond flavor with the blueberries. I’ll definitely try other baked goods with ricotta cheese, too.
More Baking Recipes
Blueberry Almond Ricotta Muffins
- 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 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.
- Recipe adapted from Stick to Your Hips
- Nutrition estimates do not include the raw sugar.
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.