My love for blueberry and almond muffin first started when I came to Melbourne. There's this shop at my uni that sells really yummy muffins. Not too sweet and very moist.
Instead of just having blueberry and almonds in the muffin, I wanted to try this particular combination. Blueberry, ricotta and almond.
I was pleasantly surprise. The ricotta made the muffin more moist and it was less sweet than the usual muffin. Which is good since I don't like my desserts to be too sweet.
When you eat this muffin fresh out of the oven, you can still taste a bit of the ricotta cheese. Less so after a few days though. Still, it was delicious.
Blueberry, Ricotta and Almond Muffins
(makes about 12-16)
adapted from Cakeb00k
1/3 cup plain flour
1/3 cup firmly packed brown sugar
3 tbsps of unsalted butter, chilled and diced
1. Combine all the ingredients in a bowl, and using your fingertips, rub the butter, flour and sugar until it becomes crumbly.
2.Place the bowl in the fridge while making the muffins.
1 tsp vanilla essence
4 ounces unsalted butter, melted
2/3 cups brown sugar
2 cups self-raising flour
pinch of salt
1 cup blueberries
Tip: If you are using frozen berries, you can take it out of the freezer and lay it out on paper towel to thaw. Or if you're feeling a little lazy, then frozen berries are fine.
1. Preheat oven to 200˚C.
2. In a large bowl, whisk the eggs, brown sugar, vanilla essence and melted butter together.
3. Fold the flour and salt into the wet ingredients.
4. Next, fold in the ricotta and blueberries.
5. Divide the batter equally into the muffin tray and sprinkle the topping over the batter.
6. Bake for about 25 minutes.
7. Take it out of the oven and let the muffins cool before eating.