Sugar-Crusted Blueberry Ricotta Muffins
Serving
Cooking Time
Difficulty
How are you doing during this time of social-distancing and self-isolation? How are you occupying your time? One thing I’ve come to realize during this Covid19 Pandemic is that I quite enjoy working from home.
Yes, it’s a little challenging but it’s also freed up a lot of time. I love that I don’t need to put on make up and get dressed to go to work. I love that at the end of the day, I’m able to turn my computer off and walk upstairs as opposed to having to fight traffic to get home. I love that the 2.5 hours saved a day has allowed me to bake and cook more.
Previously, when inspired to bake, I could only do it in the evening. There was never ever time to bake in the morning! But now, since there’s no need to “get ready” for work, I have time to bake and still get to the office on time! I love that!
The other morning, I work up thinking it would be nice to have warm, freshly baked muffins for breakfast. The batter itself took less than 15 minutes to whip up. Once they were in the oven, I went downstairs to answer emails and 22 minutes later, my muffins were ready! How awesome is that???!!!
I can honestly say that this is, by far, my favourite Blueberry Muffin recipe. Not only do they produce the moistest, most tender muffins chocked full of plump blueberries, they also create the best muffin tops! The muffins are sprinkled with Turbinado (Raw) sugar just before baking. As the sugar melts, crunchy tops are created! When you take your first bite, you get the crunch from the top, then the soft buttery goodness of the muffin itself. They are so delicious … it’s like biting into pure heaven! If you like Blueberry muffins, I guarantee you that you will love these.
Sugar-Crusted Blueberry Ricotta Muffins
Makes 12 Regular Size Muffins
- 3/4 cupRicotta Cheese
- 2Large Eggs
- 1/2 tspPure Vanilla Extract
- 1/2 cupUnsalted Butter, Melted and Cooled
- 2/3 cupGranulated Sugar
- 240 gAll-Purpose Flour
- 2 tspBaking Powder
- 1/4 tspBaking Soda
- 1/2 tspSalt
- 1-1/3 cupFresh Blueberries
- 3 tspTurbinado Sugar
Instructions
- Place rack in center of oven and and preheat to 400 degrees F.
- Line muffin pans with large-size paper muffin cups. Alternatively, butter or spray 12 molds regular-size muffin pan.
- Mix ricotta, eggs and vanilla together, then stir in the melted butter.
- In another large bowl, add sugar, flour, baking powder, baking soda and salt. Whisk dry ingredients well to ensure even distribution.
- Add the ricotta mixture to the dry ingredients. Using a rubber spatula, gently but quickly stir the ingredients until about blended. It’s okay if some of the flour mixture is left unblended.
- Fold in the blue berries, making sure not to crush them. Batter will be thick, lumpy and somewhat dry-looking.
- Using a 1/4-cup ice-cream scoop, scoop slightly heaping portions of the mixture onto the prepared muffin tins.
- Sprinkle the top of each muffin with a 1/4 teaspoon of Turbinado Sugar.
- Place muffin pan in oven and bake for 20 to 25 minutes. When fully baked, the tops of the muffins will be golden, and a toothpick inserted into the center of the muffins will come out clean.
- Remove muffin pan from the oven. Allow pan to cool slightly, then carefully lift each muffin out of its mold. Enjoy!
Muffins are best served warm, the same day they are made.
Did you make these muffins? What did you think of them? Please share!
Love,
2 Comments
can I substitute cranberries?
Yes, you can definitely substitute cranberries. It night be a little more tart so you may need to add a drizzle or glaze over the muffins. I would not recommending increasing the sugar in the recipe only because it will throw the recipe off. Highly recommend adding a little more sweetness with a glaze.