Prep 15 mins
Cook 20 mins
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.
- 354.88 ml all-purpose flour
- 78.07 ml sugar, plus
- 29.58-44.37 ml sugar (depending on sweetness of the berries)
- 14.78 ml baking powder
- 2.46 ml salt
- 2.46 ml almond extract
- 59.14 ml melted butter
- 78.07 ml plain yogurt
- 2.46 ml vanilla extract
- 158.51 ml ricotta cheese
- 2 eggs
- 236.59 ml blueberries (I like canned or frozen wild blueberries)
- Preheat oven to 375 degrees.
- Grease 8-10 muffins tins (I always make mini muffins).
- In a large bowl combine with a wire whisk the flour, sugar, baking powder, and salt until well blended.
- In a medium-sized bowl beat together the almond extact,vanilla extract, melted butter, ricotta cheese, yogurt, and eggs.
- Add to flour mixture.
- Carefully fold in the blueberries.
- Batter wil be soft and lumpy.
- Fill the muffin cups 2/3 full and bake 20 minutes.
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.
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 :)
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!