Description
Delicious muffins combining juicy blueberries, fresh basil, and creamy ricotta for a delightful breakfast twist.
Ingredients
Scale
- 1 cup whole-milk ricotta cheese
- ½ cup milk
- ⅓ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 cup fresh blueberries
- ¼ cup fresh basil, finely chopped
Instructions
- Preheat your oven to 375 °F (190 °C) and line or grease a 12-cup muffin tin.
- In a large mixing bowl, whisk together ricotta, milk, oil, eggs, and vanilla until smooth.
- In a separate bowl, mix flour, sugar, baking powder, and salt. Gradually add this to the wet mixture and stir until just combined.
- Gently fold in the blueberries and chopped basil.
- Fill the muffin cups about two-thirds full, then bake for about 18–20 minutes.
- Allow the muffins to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
For optimal mixing, ensure all ingredients are at room temperature. Store in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 6g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg