Blueberry Almond Ricotta Muffins
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.
Ingredients
- 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
Instructions
- 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.
Notes
- Recipe adapted from Stick to Your Hips
- Nutrition estimates do not include the raw sugar.
Serving: 1muffin, Calories: 160kcal, Carbohydrates: 19g, Protein: 3g, Fat: 7g, Saturated Fat: 3g, Sodium: 67mg, Fiber: 1g, Sugar: 11g, NET CARBS: 18
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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