Blueberry Muffins with Ricotta Cheese

The other day I posted my blog about Lia’s baking day. She made a cake from scratch and we make blueberry muffins from fresh picked blueberries the past week. I had some requests for the blueberry muffin recipe because they looked so good. So today I’m sharing the recipe I used.

Blueberry Muffin Recipe

I used a basic recipe I’ve had for some time but made a few changes. The big change was adding ricotta cheese.

2 eggs

1 cup granulated sugar

1 cup ricotta cheesee

1/2 cup vegetable oil

1 teaspoon vanilla extract

2 cups flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1 1/2 cups fresh/frozen blueberries

I used the food processing bowl that came with my Ninja Kitchen Blender Plus Processor and it blends everything up so smooth.

Step 1 – Blend the eggs and sugar together on high about 3-4 minutes until smooth.

Step 2 – Add ricotta cheese, vegetable oil and vanilla and beat just until combined together.

Step 3 – In a separate bowl add the flour, baking powder and baking soda. Carefully combine them together and add the dry ingredients to the wet ingredients. Add 1/4 to 1/3 of the dry ingredients at a time, mixing on low speed just until combined,

Step 4 – Add the blueberries to a small bowl with a teaspoon off flour and carefully shake or use a spatula to coat the berries with the flour. By doing this, it helps the berries from sinking to the bottom of the muffin while baking. Add the blueberries to the batter and carefully blend together with a spatula.

Step 5 -Spoon the batter in a muffin pan filled with muffin liners. Bake at 375 degrees for 20 – 25 minutes or until the tops are golden brown. The recipe makes 12 -14 muffins.

The ricotta cheese gives the muffins a more cake type batter and they are such soft and melt in your mouth blueberry muffins. We even made some butterfly blueberry muffins! I hope these muffins made your mouth water and you are tempted to try them!