Blueberry and Ricotta Muffins Recipe

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muffins
” When I am in trouble, eating is the only thing that consoles me….
At the present moment I am eating muffins because I am unhappy.
Besides, I am particularly fond of muffins ” -Oscar Wilde

Browsing through this journal you probably figured out by now that I am not much of a baker. But the two things I bake are worth dying for. OK, not literally but you know what I mean.

Unlike Oscar Wilde, I am not particularly fond of muffins unless they have ricotta cheese in the mix and both my recipes have that.Processed with Moldiv

Blueberry and Ricotta Muffins with streusel topping, not only do they look festive but they are moist, super delicious and a must have at your holiday table right next to the Blood Orange, Cranberry and Ricotta ones.  I update the ingredients to contain coconut oil instead of canola oil, and coconut milk instead of regular cow’s milk. Much healthier choices but If you are worried about the coconut taste I assure you that somehow it all blends in and you won’t even be able to tell the difference. 
Forget the pies, this years muffins are the thing to bake !

Muffins Top

Blueberry and Ricotta Muffins Recipe
( makes 12 )

Dry Ingredients:

1 1/2 c flour
3/4 c sugar
1/2 tsp sea salt
2 tsp baking powder

Wet ingredients:

1/3 c coconut oil
5 Tbsp coconut milk
2 tsp vanilla extract
1 egg
3/4 c ricotta cheese
1 c fresh blueberries

Streusel Topping:

1/4 c sugar
2 tbs flour
1 tbs butter

1. Mix the dry ingredients and the wet ingredients separately then using a spatula fold the two together until incorporated. Don’t over mix.

2. Fold in the blueberries then fill 12 muffin silicone cups or your favorite muffin paper cups 3/4 of the way full. Top with 1 tbs of streusel topping if desired or just sprinkle some sugar on top. Bake @ 375″F for 20 min or until a toothpick inserted in the middle comes out clean.

3. Cool in the muffin cups on a wire rack for 10 min. Turn upside down and the muffins will slide out