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.
Provided by Roxygirl in Colorado
Categories Quick Breads
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 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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Emtiaz Emtiaz
[email protected]These muffins are the perfect treat for any occasion. They're delicious, easy to make, and always a crowd-pleaser.
Rownok Ahamed
[email protected]These muffins are a great way to get kids to eat their fruit. My kids love the blueberry flavor, and they don't even realize they're eating cheesecake.
Colleen Edwards
[email protected]I love these muffins! They're so moist and flavorful. I've even frozen them, and they still taste great.
Shokunbi Owolabi
[email protected]These muffins are the perfect make-ahead breakfast. I make a batch on the weekend, and then I have them all week long.
National Trip choice
[email protected]I made these muffins gluten-free by using gluten-free flour, and they turned out great! They were just as delicious as the regular muffins.
Annie Gardner
[email protected]These muffins were a little dry for my taste. I think I'll try adding some more butter or oil next time.
Faith Ojini
[email protected]I've made these muffins with different berries, and they always turn out great. They're a great way to use up fresh berries.
Siyam Khab
[email protected]These muffins were a little too sweet for my taste, but they were still good. I think I'll try reducing the amount of sugar next time.
issiah issiahnotso
[email protected]I'm not a big baker, but these muffins were easy to make and turned out great. They're the perfect grab-and-go breakfast or snack.
kandi nelson
[email protected]These muffins are amazing! I made them for a brunch party, and they were a huge success. Everyone loved them.
Alyssa Swafford
[email protected]I followed the recipe exactly, and the muffins came out perfectly. They were light and fluffy, with a delicious blueberry flavor. The cheesecake filling was rich and creamy, and it paired perfectly with the muffin.
polan naruwa
[email protected]I've made these muffins several times now, and they always turn out great. They're so easy to make, and they're always a crowd-pleaser.
Lil Capulet
[email protected]These muffins were a hit with my family! The blueberry and cheesecake flavors were perfectly balanced, and the muffins were moist and fluffy. I will definitely be making these again.