Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Blueberry Cheesecake Muffins Recipe
    Lost? Site Map

    Blueberry Cheesecake Muffins

    1/4 Photos of Blueberry Cheesecake Muffins

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Roxygirl in Colorado's Note:

    These muffins won 2nd place in a King Arthur Flour contest. I've been making them since my kids were babies and have brought them to many functions. The yogurt makes them fluffy and the almond flavoring gives them a special bakery flavor. You can substitute pureed cottage cheese for the ricotta.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375 degrees.
    2. 2
      Grease 8-10 muffins tins (I always make mini muffins).
    3. 3
      In a large bowl combine with a wire whisk the flour, sugar, baking powder, and salt until well blended.
    4. 4
      In a medium-sized bowl beat together the almond extact,vanilla extract, melted butter, ricotta cheese, yogurt, and eggs.
    5. 5
      Add to flour mixture.
    6. 6
      Carefully fold in the blueberries.
    7. 7
      Batter wil be soft and lumpy.
    8. 8
      Fill the muffin cups 2/3 full and bake 20 minutes.

    Ratings & Reviews:

    • on October 02, 2011

      45

      Thank you for sharing this recipe. My little boys devored the mini muffins I made. I liked the addition of almond in this recipe and may have to try that in other muffin recipes in the future.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 08, 2006

      55

      These are really good! I used wild blueberries and I think this is the perfect recipe for them. The muffins are so pretty, creamy and moist!!! I made them in a jumbo muffin pan and had to increase the time only slightly. I also added sugar to the tops of them. I had future plans for them as lunch box snacks.... but this plan was foiled after a few hours :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 13, 2012

      55

      Very good! Everyone loved them. I made 12 smaller sized full-sized muffins. Mini muffins would be delicious, too. Used pur?ed cottage cheese and sour cream instead of plain yogurt. Sprinkled the tops with natural sugar. Thanks for sharing the recipe, Amy!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (17)

    Advertisement

    Nutritional Facts for Blueberry Cheesecake Muffins

    Serving Size: 1 (142 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 337.7
     
    Calories from Fat 122
    36%
    Total Fat 13.6 g
    20%
    Saturated Fat 7.9 g
    39%
    Cholesterol 98.0 mg
    32%
    Sodium 496.8 mg
    20%
    Total Carbohydrate 44.9 g
    14%
    Dietary Fiber 1.4 g
    5%
    Sugars 18.6 g
    74%
    Protein 9.1 g
    18%

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites