Blueberry Ricotta Muffins

These muffins were a huge hit. They were nice and fluffy, they were moist and most importantly they were absolutely delicious. Plus you can switch out the blueberries for other berries, like raspberries, blackberries or strawberries. 

Blueberry Ricotta Muffins

Ingredients:

Muffins

• 1 1/2 cups all purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/3 cup olive oil
• 5 tablespoons milk
• 2 teaspoons vanilla extract
• 1 egg
• 3/4 cup ricotta cheese
• 1 1/4 cups blueberries, fresh or frozen

  Streusel Topping

• 1/4 cup granulated sugar
• 2 tablespoons all purpose flour
• 1 tablespoon unsalted butter, cold

Directions:

Muffins

1. Preheat the oven to 375º F. Line a muffin tin with liners and set aside
2. In a large bowl whisk together the flour, sugar and baking powder
3. Ina medium bowl, whisk together the olive oil, milk, vanilla extract, egg and ricotta cheese. Add the wet ingredients into the dry ingredients. Using a spatula fold the ingredients together, just until mixed. Do not over mix.
4. Fold in the blueberries and fill the muffin cups 3/4 full with batter.

Streusel Topping

1. In a small bowl, combine the sugar and flour. Cut the butter into small cubes and add to the bowl. Using your hands work the butter into the flour and sugar mixture, until it resembles wet sand.
2. Evenly top the muffins with the streusel mixture and bake for 15-20 minutes or until an inserted toothpick comes out clean. Cool the muffins in the muffin tin on a wire rack for 10 minutes, then remove the muffins from the tin.