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Blueberry Muffins with Ricotta and Cornmeal
Blueberry Muffins with Ricotta and Cornmeal
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
These muffins can be made with fresh or frozen blueberries. They taste best made with the smaller wild blueberries.
Servings: 18 large muffins
Author: Mary Gillespie
Ingredients
  • 1-1/4 cup / 310 ml all-purpose flour
  • 1-1/4 cup / 310 ml whole wheat flour
  • 1/2 cup / 125 ml cornmeal
  • 1 teaspoon / 5 ml baking powder
  • 1 teaspoon / 5 ml baking soda
  • 1 teaspoon / 5 ml salt
  • 3/4 cup / 185 ml sugar
  • 1 cup / 250 ml ricotta cheese
  • 1/4 cup / 60 ml olive oil
  • 1/2 cup / 125 ml milk
  • 2 eggs beaten
  • 1-1/4 cup / 290 ml fresh or frozen blueberries
Crumble Topping:
  • 1/3 cup / 80 ml whole wheat flour
  • 1/3 cup / 80 ml brown sugar
  • 2 tablespoons / 30 ml butter melted
  • 2 tablespoons / 30 ml maple syrup see note
Instructions
  1. Preheat oven to 375 degrees F / 190 degrees C.
  2. Lightly grease 18 muffin cups, or line with paper cups.
  3. In large mixing bowl, combine all-purpose flour, whole wheat flour, cornmeal, baking powder, baking soda, salt and sugar. Stir until thoroughly mixed.
  4. In separate bowl, beat together ricotta cheese, olive oil, milk and eggs until smooth.
  5. In small bowl, make the crumble by stirring together the whole wheat flour, brown sugar, butter and maple syrup. The mixture will be wet rather than crumbly.
  6. Add ricotta mixture to flour and stir gently just until there are just a few streaks of flour left. Add blueberries and fold in gently just until the flour is mixed and blueberries are evenly distributed. The batter will be very stiff.
  7. Spoon batter into prepared muffin tins, filling cups 3/4 full and drop 1-2 teaspoons / 5-10 ml of the crumble topping on top.
  8. Bake muffins for 20-25 minutes, or until lightly browned and a toothpick inserted into the middle of a muffin comes out clean.
  9. Let cool in pan for 5 mins, then turn out and cool on wire rack.
Recipe Notes

This recipe will make 2 dozen medium-sized muffins if muffin cups are fill 2/3 full.

If you don't have maple syrup for the crumble, you can substitute honey or simply omit it. If omitted, the crumble will be more crumbly. The maple syrup creates a slightly sticky finish that is very tasty.