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For the Casually Inclined

Blueberry Ricotta Muffins

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I'm a brat, I've never loved store bought muffins. I've been spoiled by great bakers (+ cooks) my whole life and we all know once you've had homemade anything, it can be very hard to go back. And although December is a month we're all short on time, these muffins are really easy to whip up, and well worth it.

I just recently discovered ricotta cheese is a magic ingredient when it comes to baking. My aunt and uncle recently introduced me to this after a trip to their camp for morning 'cakes. I've never tasted pancakes so good and come to find out, they used ricotta. As my aunt says, "...of course it's magic, it's Italian!"

Just like those pancakes, these muffins taste equally as moist and yummy, and using olive oil/coconut oil and coconut milk as healthier substitutes in no way takes away from the taste. However, if you're short on any of these ingredients in your kitchen, butter and cow's milk can be substituted and you'll still get a great result.

With the holidays right around the corner these can be a perfect addition to a Christmas morning breakfast. The streusel topping helps to add a perfect festive touch and they're fun for all ages. Italian or not, indulge away.

Prep Time: 5 minutes           |          Cook Time: 20 minutes           |          Total Time: 25 minutes

Ingredients:

Dry:

  • 1 1/2 cup flour
  • 3/4 cup sugar
  • 1/2 tsp. sea salt
  • 2 tsp. baking powder

Wet:

  • 1/3 cup coconut oil or extra virgin olive oil
  • 5 tbsp. coconut milk (cows milk can be substituted)
  • 2 tsp. vanilla extract
  • 1 egg
  • 3/4 cup ricotta cheese
  • 1 1/4 cup blueberries

Streusel Topping:

  • 1/4 cup sugar
  • 2 tbs. flour
  • 1 tbsp. butter (cold)

Directions:

  1. Preheat oven to 375 degrees.

  2. Mix the dry ingredients in a large bowl. In a separate bowl mix the wet ingredients and add them to the bowl with the dry ingredients. Using a spatula fold the two together until incorporated. Don’t over mix.

  3. Fold in the blueberries then fill muffin paper cups 3/4 of the way full.

  4. Make the streusel topping by grating the cold butter over the flour and sugar mixture. Use your fingers to quickly work the mixture together until it looks like wet sand.

  5. Top each muffin with with 1 tbs of streusel topping if desired, or just sprinkle some sugar on top.

  6. Bake at 375 degrees for 20 min or until a toothpick inserted in the middle comes out clean.

  7. Cool in the muffin cups on a wire rack for 10 min.

SOURCE: Ciao Florentina