Blueberry Ricotta Muffins Recipe
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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!
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!
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
Italian Blueberry Ricotta Muffins, fluffy and moist with a cheesecake like texture and streusel topping these are the best muffins you will ever make!
Print Recipe
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)
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.
Video
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
Servings: 12
Calories: 243kcal
Italian Desserts:
Those sure look delicious! Big Q..if fresh blueberries are not available..then would frozen blueberries work? Please tell how to prepare them if using frozen..and have you used frozen ones in this recipe before? Thanks!
Hi Lisa, yes frozen blueberries would work fine, they might stain the muffin a little but still delicious! make sure to toss them in some flour first to absorb any extra moisture! Enjoy!
They’re in the oven now. I’m feeling pretty confident that these will be amazing! I made them with strawberries instead of blueberries, using the dehydrating trick from this recipe, http://www.theparsleythief.com/2011/04/strawberry-ricotta-muffins.html?m=1
Thanks for the recipe.
Hi Florentina I made these muffins for family and also sent a few to work and everybody enjoyed them. They are absolutely delicious, thank you for the recipe 🙂
Hi Linda! So glad to hear that, i’ll be making them myself again this Christmas.
I tried this recipe today for breakfast as it is my husband’s birthday. Turned out to be great – he loved it! Thanks so much for the recipe!
Would this recipe work with Quark? I’ve seen it interchanged with Ricotta cheese in other recipes.
not sure… you can try… In my opinion there’s nothing like Ricotta baby !
I just made these muffins! They are delicious, and unless I just got super lucky, they directions are also idiot proof! Thanks for the great recipe!
So happy to hear that Tori, enjoy! These are my favorite muffins ever.
Sounds like a plan! This kitchen deserves a great cook and I LOVE shrimp 😉
I can’t go to this site without my mouth WATERING! Florentina, will you move in with me? I’ve got a kitchen with an ocean view – which is my excuse for not cooking (too distracted by beauty) 😉
hmmm… let me think about that… Yes, sure how’s next week ? I don’t have a lot of stuff, just pots and plates and dishes lol Let’s make some shrimp to go with the view too!
How decadent and scrumptious the muffins look! Glad to have come to this lovely space and browse some of the delightful recipes here.
Hi there, I tried this recipe today, didn’t use the streusel topping and added more blueberries, and they turned out AMAZING! I love that there’s no butter or buttermilk in the muffins, it’s so much healthier 🙂 Thank you!
Hi Elaine, you can also use fat free ricotta cheese, if you are looking to cut down on the calories. I did that last week and couldn’t even tell the difference. So happy you enjoyed it !
I made these muffins and they were delicious, they didn’t last very long! As you mentioned in an earlier comment the ricotta keeps them nice and moist 🙂 Here’s the end result http://twitpic.com/3wbic6.
They look so cute! Are they minis ?
They were more like cupcake size than muffin size, but the recipe still made a dozen at that size. They were a great size to go with a cup of tea.
Tina.. I am sitting here working on getting this piece for my new site, and I realize the recipe is gone! I need a dessert now if I cannot use this one! You are a shooting star! Go girl!
These were wonderful! Made them and took them into work- huge hit!!!
So happy to hear that. Enjoy!
Made them today. Turned out really good! Thanks for the recipe 😉
That’s great Rohan! My pleasure 🙂
Oh Ricotta cheese! On my way to the store now, adding these to my Thanksgiving Menu!
stunning muffins. I must have one! the ricotta in the recipe sounds like it tastes terrific! I’ll try, not much of a baker either!
Thanks Renee! I usually don’t eat muffins because they are just too dry for my taste but the ricotta cheese in these ones solves that problem. Now i bake them all the time ! Xo’s