These soft ricotta muffins with blueberries and chocolate are simple, perfectly moist, and ideal for breakfast or a snack. The ricotta makes them soft without weighing them down, the fresh blueberries add a slightly tart note, and the chocolate shavings complete everything with a delicious touch. An easy recipe, also perfect for emptying the pantry without sacrificing taste.
I made these soft muffins with ricotta, blueberries, and chocolate shavings with my nephews, who came to spend a few days here with me in Bologna. We made them and then ate them all during a homemade Christmas snack. They are soft and wholesome muffins, perfect for children too: the ricotta makes them soft, fresh blueberries add a slightly tart note, and the chocolate makes them irresistible.
They can be kept under a cake dome for 2-3 days.
They can also be frozen once baked.
If you want to join my free recipe channel on WhatsApp, with no notifications or sounds, you can click the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
Here are some ideas for sweet and savory muffins:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- cup ricotta
- cup sugar
- 2.7 tbsp tbsp vegetable oil
- 1 egg
- cup all-purpose flour
- 1 tsp tsp baking powder
- cup blueberries (fresh and floured before adding to the batter)
- cup dark chocolate (shaved)
- to taste vanilla (or untreated lemon zest)
Tools
- Muffin Molds
- Bowls
- Spatulas
- Baking Cups
Steps
Work ricotta and sugar until you get a smooth and homogeneous cream.
Add the egg and mix well.
Add oil, chosen flavor, and salt.Incorporate sifted flour and baking powder, mixing the ingredients gently.
If the batter is too thick, add a little milk, just enough to obtain a soft but not liquid consistency.
Lightly flour fresh blueberries and chopped chocolate shavings (with 1 teaspoon of flour taken from the total) and add them to the batter.
Distribute the batter in the baking cups filling them to about ¾ of their capacity but as always I overdid it!
Bake in a preheated static oven at 340-347°F for 20-25 minutes until golden brown and well cooked.
Let cool slightly before serving, perhaps with a dollop of whipped cream.
They are tempting and very good, perfect for a snack and breakfast.
Enjoy your meal! Annalisa
