Dessertsciaoflorentina4.9
Blueberry Ricotta Muffins Recipe
Italian Blueberry Ricotta Muffins, fluffy and moist with a cheesecake like texture and streusel topping these are the best muffins you will ever make!
👥 12 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 5 min🔥 Cook: 20 min👤 Florentina📖 ciaoflorentina
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- spatula
- pan
📝 Preparation Steps
1
Preheat your oven to 375"F.
2
Mix the dry ingredients in a large bowl. In a separate bowl mix the wet ingredients and add them to the bowl with the dry ingredients. Using a spatula fold the two together until incorporated. Don’t over mix.
3
Fold in the blueberries then fill 9 muffin paper cups 3/4 of the way full (or your favorite muffin pan or silicone muffin cups).
4
Make the streusel topping by grating the cold butter over the flour and sugar mixture. Use your fingers to quickly work the mixture together until it looks like wet sand.
5
Top each muffin with with 1 tbs of streusel topping if desired, or just sprinkle some sugar on top.
6
Bake for ⏱️ 20 minutes at 375"F or until a toothpick inserted in the middle comes out clean.
7
Cool in the muffin cups on a wire rack for ⏱️ 10 min.
Nutrition Facts
calories
243 kcal
fat Content
11 g
serving Size
1 serving
fiber Content
1 g
sugar Content
18 g
sodium Content
126 mg
protein Content
4 g
trans Fat Content
1 g
cholesterol Content
24 mg
carbohydrate Content
33 g
saturated Fat Content
4 g
unsaturated Fat Content
6 g
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