The fluffiest blueberry ricotta muffins with streusel topping. You ca easily turn these into chocolate chip or strawberry ricotta muffins.
” When I am in trouble, eating is the only thing that consoles me….
At the present moment I am eating ” blueberry ricotta 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 when I do bake, it is most likely blueberry ricotta muffins; or some type of ricotta muffins. Lemon ricotta muffins, chocolate ricotta muffins, it’s gonna be a ricotta muffin kind of day at the shack, for sure!
Unlike Oscar Wilde, I am not particularly fond of muffins unless they have some ricotta cheese going on in that mix, and until you try them I really don’t blame you If you don’t understand me yet. Now, I really don’t like claiming something is the best thing you ever ate and all that jazz, as taste is so subjective, but these blueberry ricotta muffins kids, these are the real deal.
Please don’t throw me in the arrogant file, I just want you to give these blueberry ricotta muffins a try and please report back. If they aren’t all that for you, I promise not to take offense to it, but If they do turn out to be the SuperMuffins you will make until the end of times please drop me an e-mail, it would make my day.
You know you could actually turn these blueberry ricotta muffins into Chocolate Ricotta Muffins by just making a couple of changes like substituting the blueberries in the recipe below with dark chocolate chips, and adding some chocolate to the batter. There are many ways you can go with this by just replacing the blueberries in the recipe. You could even bake this into a loaf if you wanted too, just like a banana bread, or even better in a bundt cake pan for an impressive presentation.
Note to self: bake muffins in the bundt cake pan !
Blueberry 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 this Cranberry Olive Oil Bread.
I updated 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. Feel free to substitute with melted butter or extra virgin olive oil. in any case, you can forget the pies, this year blueberry ricotta muffins are the thing to bake ! ~ Florentina xo’s
- Dry Ingredients:
- 1½ c flour
- ¾ c sugar
- ½ tsp sea salt
- 2 tsp baking powder
- Wet ingredients:
- ⅓ c coconut oil ( ⅓ cup)
- 5 Tbsp coconut milk
- 2 tsp vanilla extract
- 1 egg
- ¾ c ricotta cheese
- 1¼ c fresh blueberries
- Streusel Topping:
- ¼ c sugar
- 2 tbs flour
- 1 tbs butter, cold
- Preheat your oven to 375"
- 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.
- Fold in the blueberries then fill 9 muffin paper cups ¾ of the way full (or your favorite muffin pan or silicone muffin cups).
- 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.
- Top each muffin with 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.
- Cool in the muffin cups on a wire rack for 10 min. If using paper muffin cups you can just tear them around the muffin when ready to eat, if using silicone muffin cups turn them upside down and the muffins will slide out.
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