Ingredients
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1 1/2 cups all-purpose flour
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1/3 cup sugar, plus
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2 -3 tablespoons sugar (depending on sweetness of the berries)
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3 teaspoons baking powder
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1/2 teaspoon salt
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1/2 teaspoon almond extract
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1/4 cup melted butter
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1/3 cup plain yogurt
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1/2 teaspoon vanilla extract
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2/3 cup ricotta cheese
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2 eggs
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1 cup blueberries (I like canned or frozen wild blueberries)
Instructions
- 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.