Sunday, May 30, 2010

ricotta and blueberry muffins

what you need
75g butter, softened
175g reduced-fat ricotta
1/3 cup caster sugar
1 teaspoon vanilla essence
2 eggs
1 1/2 cups self-raising flour
1/3 cup milk
150g fresh or frozen blueberries

what to do
Preheat oven to 180°C. Line a 12 x 1/3-cup capacity muffin pan with paper muffin cases.
Using an electric mixer, beat butter, ricotta, sugar and vanilla until light and creamy. Add eggs, 1 at a time, beating well after each addition.
Sift flour over butter mixture. Add milk. Gently fold in flour and milk until just combined. Fold in berries.
Spoon into muffin cases. Bake for 20 minutes, or until a skewer inserted into centre comes out clean.
Stand in pan for 5 minutes. Cool on a wire rack.


  1. I saw your comment to your mom in the last post that you were making these muffins and you would be posting the recipe later. It was bedtime here, so I had to wait til morning!!! It was worth the wait - these look delicious! We can start buying blueberries locally around July 4.

  2. Thanks Joe, I never know what to do with the leftover ricotta when I buy too much for the cannelloni..
    Never had much luck with muffins, I tend to over mix them...will try these, they look so good..