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Blueberry Ricotta Muffins Recipe

The best Italian blueberry ricotta muffins with streusel topping ever!

blueberry ricotta muffins in polka dot muffin cups on a wooden table

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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!

blueberry and ricotta muffins in polka dot muffin cups on a wooden table

Ingredient notes:

  • 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!

Blueberry Ricotta Muffins

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 in polka dot muffin cups on a wooden table

 

blueberry ricotta muffins
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Blueberry Ricotta Muffins Recipe

Italian Blueberry Ricotta Muffins, fluffy and moist with a cheesecake like texture and streusel topping these are the best muffins you will ever make!
Course Breakfast
Cuisine Italian
Keyword blueberry muffins, ricotta muffins
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12
Calories 243kcal
Author Florentina

Ingredients

Dry Ingredients

  • 1 1/2 cup all purpose flour
  • 3/4 cup granulated sugar
  • 1/2 tsp sea salt
  • 2 tsp baking powder

Wet Ingredients

  • 1/3 cup extra light or virgin olive oil
  • 5 Tbsp coconut milk
  • 2 tsp vanilla extract
  • 1 egg
  • 3/4 cup ricotta cheese
  • 1 1/4 cup fresh blueberries (or diced banana)

Streusel Topping

  • 1/4 cup sugar
  • 2 tbs flour
  • 1 tbs butter cold

Instructions

  • 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. 

Notes

  • 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. 

Nutrition

Calories: 243kcal | Carbohydrates: 33g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 126mg | Potassium: 134mg | Fiber: 1g | Sugar: 18g | Vitamin A: 126IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 1mg

Italian Desserts: 

Lemon Muffins Recipe

Ricotta Lemon Muffins

Blueberry Lemon Olive Oil Bread Recipe

Blueberry Lemon Olive Oil Bread

Italian Tiramisu Cheesecake Recipe

Tiramisu Cheesecake

Filed Under: Desserts, Holiday, Vegetarian

About Florentina

Hi, I'm Florentina, the voice behind the wholesome recipes you find in this journal. But I'm not alone, I'm really just channeling the Man in the Photo, one recipe at a time! Thank you for joining me in my quest for the art of simple, rustic living, trying to capture the raw beauty of organic food & life through the lens of my Iphone and camera.

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Ciao Florentina Channeling the Man in the Photo, one recipe at a time, mostly Italian and Vegetarian lifestyle! Please join my quest for the art of simple, rustic living, trying to capture the raw beauty of food & life through the lens of my Iphone - Florentina L.

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