The best Italian blueberry ricotta muffins with streusel topping ever!
Blueberry Ricotta Muffins
Everything you could ever want from a muffin and then some: fluffy, sweet, moist and decadent! You can opt for a luscious lemon glaze if you must but I personally prefer the streusel topping here.
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 Italian cookies or something with leftover ricotta cheese in the mix. That stuff makes my world go around!
- Blueberries – fresh + dry is ideal. If you must use frozen berries make sure to toss them in some flour before adding them to the batter to prevent staining.
- Ricotta cheese – go for full fat whole milk, although you could really use a dairy-free version if you wanted to. A thick ricotta cheese doesn’t need draining but if it is watery please drain.
- Olive oil – extra light olive oil is best if you want a totally neutral taste, I happen to like a fruity extra virgin so i used that but any vegetable oil works in a pinch.
- Vanilla extract – it adds that special something to your muffins so please use it if you have some. A little bit goes a long way.
- Streusel topping – pop the butter in the freezer for 10 minutes or so before grating it into the flour and sugar mixture. Quickly mix it in with your fingers until a wet sand texture is achieved.
- Don’t overmix the batter – folding the dry and wet ingredients together is key. You can do this!
Recipe Tips + Variations:
- Substitute the blueberries with diced figs, apricot, banana, strawberries or dark chocolate chips to turn these into chocolate muffins.
- Bake the batter into a loaf just like a banana bread, or even better in a bundt cake pan for a more impressive presentation.
- Make sure that your baking powder is fresh!
- Storage – even tough there is ricotta cheese in the mix refrigeration is not necessary. You can store the muffins at room temperature for a couple of days loosely covered with aluminum foil. They can also be be frozen individually in plastic bags or wrapped in foil.
Blueberry Ricotta Muffins Recipe
- Preheat your oven to 375"F.
- 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 3/4 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 for 20 minutes at 375"F 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.
- Don't overmix the batter - folding the dry and wet ingredients together is key. You can do this!
- Storage - even tough there is ricotta cheese in the mix refrigeration is not necessary. You can store the muffins at room temperature for a couple of days loosely covered with aluminum foil. They can also be be frozen individually in plastic bags or wrapped in foil.