How many of you buy ricotta cheese for a recipe only to use part of it; leaving you with half of a container and by the time you use it, it’s gone moldy? This is a very common issue in my household! And it’s exactly why I came up with these blueberry ricotta muffins! No more waste with expensive cheese!!
These blueberry ricotta muffins are super moist, light but dense with bursts of blueberry sweetness! The buttermilk is what gives the muffins their moist and fluffy texture so try not to substitute this step! If you don’t have buttermilk, no problem I’ll show you how to make your own soured milk below. Ricotta also adds to the moisture and the density in the muffins. It’s a lovely dairy substitute that adds depth.
Why Use Buttermilk
Buttermilk is a fermented dairy product also known as soured milk. You may think buttermilk is full of butter and has a higher fat content but in reality, it’s the opposite! Buttermilk has less fat than regular milk. It has a tangy, rich, creamy flavour and adds depth to cooking and baking.
Buttermilk’s acidity helps break down gluten in the batter, creating lighter and moister baked goods. It also works together with baking powder, baking soda, and other leavens to produce an airy and light texture.
How to make buttermilk in a pinch
You can easily make buttermilk by souring regular milk. For every 1 cup of milk add 1 tablespoon of lemon juice. Let sit for 5-8 minutes until milk starts to curdle and thickens.
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Frozen Blueberries vs. Fresh Blueberries
I’m a big fan of keeping frozen fruit in the freezer year-round for baking and cooking. But if you are adding frozen fruit to your muffin batter you have to be very careful as you can easily freeze your batter and then overmix your muffins. It’s best to rinse your blueberries and let the fruit defrost a little. You may get a colourful blue batter from the juices of the fruit, but your muffins will still taste perfect!
You always want to use a light hand when mixing muffin batter, just mix until your ingredients are incorporated! It’s best to use fresh fruit if you can. In a pinch frozen fruit will work, just be cautious of overmixing and freezing that batter with ice-cold blueberries.
I hope you love this blueberry ricotta muffin recipe as much as I do! Happy Baking.Print
Blueberry Ricotta Muffins
These muffins are made with ricotta cheese and buttermilk creating a moist and fluffy texture. They are packed with blueberry goodness and make the perfect snack or morning treat!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 12 –15 1x
- Category: Snack
- Cuisine: American
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup traditional ricotta cheese
- 3/4 cup sugar
- 1/3 cup buttermilk (or sour milk)
- 1/3 cup canola oil
- 1 large egg
- 1 teaspoon pure vanilla extract
- zest of a lemon
- 2 cups blueberries
- Preheat your oven to 350˚F. Line a muffin tin with liners and set aside.
- In a large bowl add flour, baking powder, baking soda, and salt. Mix together.
- In a separate bowl add ricotta cheese, sugar, buttermilk, oil, egg, vanilla, and lemon zest. Mix together until well combined.
- Add your wet ingredients to your dry ingredients. Gently fold together, about 5 folds and then add your blueberries. Continue to gently fold batter until just combined. Don’t overmix!
- Bake in the oven for 12 – 15 minutes or until a toothpick inserted in the middle of a muffin comes out clean (be careful not to overbake).
- Let muffins cool on a cooling rack. Enjoy!
It’s best to store muffins in a tin. They will last 3 days.
Muffins also freeze well. Add muffins to a freezer bag or sealed container, store in the freezer for 1 month.
- Serving Size: 1
- Calories: 181
- Sugar: 12.4g
- Sodium: 156mg
- Fat: 6.8g
- Saturated Fat: 1.3g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 27.2g
- Fiber: 0.9g
- Protein: 4.4g
- Cholesterol: 18mg
Keywords: Muffins, Ricotta, Blueberry, Breakfast, Snack
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