Blueberry Cheesecake Muffins

Blueberry Cheesecake Muffins

Time: 35 mins

Ingredients

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

Directions

• 1 Preheat oven to 375 degrees.
• 2 Grease 8-10 muffins tins (I always make mini muffins).
• 3 In a large bowl combine with a wire whisk the flour, sugar, baking powder, and salt until well blended.
• 4 In a medium-sized bowl beat together the almond extact,vanilla extract, melted butter, ricotta cheese, yogurt, and eggs.
• 5 Add to flour mixture.
• 6 Carefully fold in the blueberries.
• 7 Batter wil be soft and lumpy.
• 8 Fill the muffin cups 2/3 full and bake 20 minutes.