Blueberry Cheesecake Muffins

"These muffins won 2nd place in a King Arthur Flour contest. I've been making them since my kids were babies and have brought them to many functions. The yogurt makes them fluffy and the almond flavoring gives them a special bakery flavor. You can substitute pureed cottage cheese for the ricotta."
 
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photo by Roxygirl in Colorado photo by Roxygirl in Colorado
photo by Roxygirl in Colorado
photo by coconutcream photo by coconutcream
photo by coconutcream photo by coconutcream
photo by coconutcream photo by coconutcream
Ready In:
35mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • Preheat oven to 375 degrees.
  • Grease 8-10 muffins tins (I always make mini muffins).
  • In a large bowl combine with a wire whisk the flour, sugar, baking powder, and salt until well blended.
  • In a medium-sized bowl beat together the almond extact,vanilla extract, melted butter, ricotta cheese, yogurt, and eggs.
  • Add to flour mixture.
  • Carefully fold in the blueberries.
  • Batter wil be soft and lumpy.
  • Fill the muffin cups 2/3 full and bake 20 minutes.

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Reviews

  1. Thank you for sharing this recipe. My little boys devored the mini muffins I made. I liked the addition of almond in this recipe and may have to try that in other muffin recipes in the future.
     
  2. These are really good! I used wild blueberries and I think this is the perfect recipe for them. The muffins are so pretty, creamy and moist!!! I made them in a jumbo muffin pan and had to increase the time only slightly. I also added sugar to the tops of them. I had future plans for them as lunch box snacks.... but this plan was foiled after a few hours :)
     
  3. Very good! Everyone loved them. I made 12 smaller sized full-sized muffins. Mini muffins would be delicious, too. Used pur?ed cottage cheese and sour cream instead of plain yogurt. Sprinkled the tops with natural sugar. Thanks for sharing the recipe, Amy!
     
  4. These tasted really good! I followed the directions though and the batter was too dry, I added a little more yogurt and a few splashes of milk. The end result was tasty, not too sweet and really good hot out of the oven! The directions are missing a few steps. (the yogurt for instance) but easy to follow if you're paying attention.
     
  5. Smooth and great tasting. My family loves them.
     
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Tweaks

  1. I probably doubled the yogurt (used low fat vanilla) as the mixture was too dry. Also used 1 1/2 cup wild blueberries - frozen, tossed in flour. Though they still colored the mixture blue. Made 24 mini muffins and 6 regular size. Yummy; moist and not too sweet. Will definitely keep as a go-to.
     
  2. Very good! Everyone loved them. I made 12 smaller sized full-sized muffins. Mini muffins would be delicious, too. Used pur?ed cottage cheese and sour cream instead of plain yogurt. Sprinkled the tops with natural sugar. Thanks for sharing the recipe, Amy!
     

RECIPE SUBMITTED BY

Hi everybody, I’ve been using “Zaar” website for the last year but ready to commit myself to adding my two cents worth (including some photos). I live with my DH and two great kids and one crazy dog in the foothills of Colorado. We have a great view with lots deer and red rocks. I come from a food-loving family, including my nearby sister who is willing to discuss "what's for dinner" first thing in the morning! I’ve loved cooking every since I was a teenager. I don’t work so I have lots of time to cook my latest craving. I love to try and duplicate dishes I enjoy from restaurants. I have a lot of cookbooks, but now use mostly “Zaar” recipes and from “Cooks Illustrated.” I love reading cookbooks (library) and like the old classics from Betty Crocker to backs of food labels. I love to research lots of recipes before I decide which one to make.
 
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