This is my first time baking with ricotta cheese. I only know of using this ingredient on lasagnas and crostini. Since I had some sitting in the fridge, I thought it might work similar to using sour cream or yogurt in baked goods. It has a thicker consistency than yogurt or sour cream but you can loosen it up by adding some milk. The outcome of this muffin recipe isn’t half bad. Enjoy!
- 2 cups of all-purpose flour
- 2 teaspoons of baking powder
- 3/4 cup of sugar
- 1 teaspoon of salt
- 1 egg, lightly beaten
- 2 teaspoons of homemade vanilla extract
- 1/3 cup of canola oil
- 1 cup of ricotta cheese
- 1/2 cup of milk
- 3/4 cup (6 ounces) of blueberries
Streusel Topping (optional):
- 1/4 cup of sugar
- 1 tablespoon of all-purpose flour
- 1 tablespoon of butter, cut into little pieces
Preheat the oven to 375 degrees F. Line baking cups in the muffin pan.
In a large bowl combine flour, baking powder, sugar and salt. Mix well and set aside.
In a medium bowl whisk egg, vanilla extract, canola oil, ricotta cheese and milk until blended.
Make a well in the dry ingredients bowl. Add your wet ingredients and stir. Fold in blueberries until combined.
Spoon batter into the lined muffin cups.
This part is optional. In a small bowl combine sugar, flour and butter. Mix until it is like coarse crumbs. Sprinkle mixture evenly on top of each muffin. Or you can use demerara or turbinado sugar to sprinkle on top.
Bake for 20-22 minutes or until the cake tester/toothpick inserted into the center comes out clean.
Let the muffins cool for 5-7 minutes in the muffin pan before transferring them to the cooling rack.