Did you know that adding ricotta to muffins makes them super moist? Neither did I until I experimented with this recipe! Grab two pints of berries and get to the kitchen to bake these delicious muffins!
These Blueberry & Blackberry Ricotta Muffins store for 1-2 weeks in the fridge and are delicious warmed up in the microwave for 20-30 seconds. This past week I’ve brought them to work, popped it in the microwave and brought it back to my desk to enjoy with my coffee. A great way to start off your day!
Blueberry & Blackberry Ricotta Muffins
2014-02-03 08:50:59
Adding ricotta to your muffins makes them extra moist -- grab two pints of berries and get baking!
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
- 1 1/2 cup whole wheat flour
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/3 cup oil
- 5 tablespoons milk
- 3 heaping tablespoons of Chobani Vanilla Greek Yogurt
- 2 teaspoons vanilla
- 1 large egg
- 3/4 cup ricotta
- 1 pint fresh blueberries
- 1 pint fresh blackberries
Topping
- 1/4 cup granulated OR light brown sugar
- 2 tablespoons whole wheat flour
- 1 tablespoon melted butter
Instructions
- Preheat oven at 375 degrees. Arrange a cupcake pan with baking cups.
- Mix the dry ingredients together – flour, sugar, salt, baking powder, baking soda and cinnamon. Set aside.
- Mix the wet ingredients together – oil, milk, yogurt, vanilla, egg and ricotta.
- Combine the dry and wet ingredients together and fold in the fresh berries.
- For the topping, mix together sugar, flour and butter. Use clean fingers to crumble together.
- Fill cups 3/4 of the way full and bake for 20 minutes until golden or when a toothpick comes out clean.
Adapted from Cia Florentina
Adapted from Cia Florentina
Fancy Fork http://fancy-fork.com/
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