Kirbie's Cravings

Blueberry almond ricotta muffins

photo of 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.

close-up photo of a muffin in a baking pan

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.

photo of Blueberry almond ricotta muffins on a cutting board

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.

close-up photo of a muffin on a plate

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.

close-up photo of one muffin

Blueberry Almond Ricotta Muffins

Servings: 12
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Course: Breakfast
Cuisine: American
These muffins are made with ricotta which gives them a lot of moisture. I like to sprinkle a few blueberries on top of each muffin for a pretty decoration.


  • 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.



Serving: 1muffin, Calories: 160kcal, Carbohydrates: 19g, Protein: 3g, Fat: 7g, Saturated Fat: 3g, Cholesterol: 29mg, Sodium: 67mg, Potassium: 89mg, Fiber: 1g, Sugar: 11g, Vitamin A: 195IU, Vitamin C: 2.4mg, Calcium: 55mg, Iron: 0.7mg, Net Carbs: 18g

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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

photo of muffins ready to be baked

5 comments on “Blueberry almond ricotta muffins”

  1. So many blueberries…they almost have no space to move around. I would really like to have such muffin with more berries.

  2. I love my blueberry muffins with tons of blueberries! Makes it sweet and moist.

  3. Oh lord – those look great. I love blueberries, ricotta and almonds!!

  4. I think you’ll like these then! They taste a bit like blueberry friands.

  5. Pingback: Honey Beekeeping and California’s Almond Orchards |

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