Ingredients for Ricotta Berry Muffins
- Ricotta Cheese
- 2 large eggs
- Pure Vanilla Extract
- Unsalted Butter
- Sugar
- Lime, Zest Of
- All Purpose Flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups (190g) fresh or frozen blueberries
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How to Make Ricotta Berry Muffins
- Preheat your oven to 400°F (200°C) and position a rack in the center.
- Grease a 12-cup muffin tin with butter or cooking spray, or line with paper liners.
- In a medium bowl, whisk together 15 ounces (425g) ricotta cheese, 2 large eggs, and 1 teaspoon vanilla extract. Stir in 4 tablespoons (57g) melted unsalted butter.
- In a large bowl, whisk together 1 ½ cups (180g) all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
- Gently pour the ricotta mixture over the dry ingredients. Using a rubber spatula, fold until just combined. Don't overmix!
- Fold in 1 ½ cups (190g) fresh or frozen blueberries (if frozen, do not thaw).
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
50g
Fat
32g
Carbs
9g