Blueberry Cheesecake Muffins
"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."
- Ready In:
- 35mins
- Serves:
- Units:
Nutrition Information
18
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ingredients
- 1 1⁄2 cups all-purpose flour
- 1⁄3 cup sugar, plus
- 2 -3 tablespoons sugar (depending on sweetness of the berries)
- 3 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon almond extract
- 1⁄4 cup melted butter
- 1⁄3 cup plain yogurt
- 1⁄2 teaspoon vanilla extract
- 2⁄3 cup ricotta cheese
- 2 eggs
- 1 cup blueberries (I like canned or frozen wild blueberries)
directions
- 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.
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RECIPE MADE WITH LOVE BY
@Roxygirl in Colorado
Contributor
@Roxygirl in Colorado
Contributor
"Hi everybody,
I’ve been using “Zaar” website for the last year but ready to commit myself to adding my two cents worth (including some photos). I live with my DH and two great kids and one crazy dog in the foothills of Colorado. We have a great view with lots deer and red rocks. I come from a food-loving family, including my nearby sister who is willing to discuss "what's for dinner" first thing in the morning! I’ve loved cooking every since I was a teenager. I don’t work so I have lots of time to cook my latest craving. I love to try and duplicate dishes I enjoy from restaurants. I have a lot of cookbooks, but now use mostly “Zaar” recipes and from “Cooks Illustrated.” I love reading cookbooks (library) and like the old classics from Betty Crocker to backs of food labels. I love to research lots of recipes before I decide which one to make."
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I probably doubled the yogurt (used low fat vanilla) as the mixture was too dry. Also used 1 1/2 cup wild blueberries - frozen, tossed in flour. Though they still colored the mixture blue. Made 24 mini muffins and 6 regular size. Yummy; moist and not too sweet. Will definitely keep as a go-to.
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Smooth and great tasting. My family loves them.
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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!
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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!
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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.
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