My favorite ricotta-blueberry muffin recipe!
This can also be made into 24 standard-sized muffins. Set a timer for 15 minutes and check frequently until done when baking.
This simple scratch recipe makes the best muffins, not cake texture, but light enough. I used a sugar substitute made for baking and it worked out. I am always cautious when using it, but we are diabetic, a a full cup of real sugar would take these off of my wife’ s menu.
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These might work better as a loaf than a muffin. It doesn't make a batter but rather a fairly heavy dough. It was really difficult to get the dough into muffin cups in the first place, and they didn't rise much, if at all, during baking. I've yet to try one, as they're straight out of the oven, but if they didn't rise and were heavy going in, I'm pretty sure they're going to be heavy coming out. (Baking powder and baking soda fresh within the past month.) This recipe does not make the big, over-sized muffins you'd expect. Probably wouldn't make them again.
Read MoreThis simple scratch recipe makes the best muffins, not cake texture, but light enough. I used a sugar substitute made for baking and it worked out. I am always cautious when using it, but we are diabetic, a a full cup of real sugar would take these off of my wife’ s menu.
Outstanding flavor. My favorite blueberry muffin recipe! The only minor adjustment, a 40 min bake time.
I originally made this recipe then I put a different twist on it. I used impastada ricotta instead and it made this much lighter. I also topped it with almonds. This is so decadent, worth trying
I only had frozen blueberries, and about 1.5 cups was the right amount rather than 2 cups. Aside from the purply-green color, the taste was pretty good. I used 3/4 c sugar as I don't like highly sweet things and it could have been reduced a bit more. The dough was beyond thick and kind of ridiculous to work with. It was more like a biscuit texture, and the resulting muffin is also more like a sweet, light biscuit. The blueberries couldn't be folded in well because of the thickness so I ended up building these like they were playdough out of wads of dough and berries. I'd say these are good enough to eat, but not guest-worthy.
Made this exactly as written. Lemon/blueberry balance is perfect. Will definitely make again.
These might work better as a loaf than a muffin. It doesn't make a batter but rather a fairly heavy dough. It was really difficult to get the dough into muffin cups in the first place, and they didn't rise much, if at all, during baking. I've yet to try one, as they're straight out of the oven, but if they didn't rise and were heavy going in, I'm pretty sure they're going to be heavy coming out. (Baking powder and baking soda fresh within the past month.) This recipe does not make the big, over-sized muffins you'd expect. Probably wouldn't make them again.
I really liked this. The batter was very thick and sticky and hard to get in the cups. At first I thought it was too messy but it is so worth it. Just make it!
My blueberries were huge and so it made 20 muffins! Love this recipe and will use again and again!
