Blueberry and Ricotta Muffins

Name: Blueberry and Ricotta Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 3/4 cup sugar; 2 teaspoons baking powder; 1/2 teaspoon sea salt; 3/4 cup ricotta cheese; 1/3 cup canola oil; 5 tablespoons whole milk; 1 large egg; 2 teaspoons pure vanilla extract; 1 cup fresh blueberries

Moist and delicious blueberry and ricotta muffins are easily prepared using leftover ricotta.

⭐ 4.2 (48 reviews) Prep: 15 minCook: 20 minTotal: 35 minYields: 12 servings

Category Tags:

Breakfast Brunch

Cuisine Tags:

American

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Instructions

Preheat the oven to 375 F and grease a 12-cup muffin pan.
Combine flour, sugar, baking powder, and salt in a large bowl.
In a separate bowl, whisk together ricotta, oil, milk, egg, and vanilla.
Gently mix the wet ingredients into the dry, avoiding overmixing.
Fold in the blueberries, then fill muffin cups three-quarters full.
Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
Cool muffins in the pan on a wire rack for 10 minutes before removing.

Nutritional Info (per serving)

Calories: 199 kcal

Carbohydrate: 28 g

Cholesterol: 21 mg

Fiber: 1 g

Protein: 4 g

Saturated Fat: 1 g

Sodium: 194 mg

Sugar: 14 g

Fat: 8 g

Unsaturated Fat: 0 g