Blueberry Almond Ricotta Muffins – Breakfast Bliss with a Su

• เวลารวม: 25 minutes

ส่วนผสม

1 cup ricotta cheese

1/2 cup almond milk

1/3 cup honey or maple syrup

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 cup almond flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup fresh blueberries

1/4 cup sliced almonds (for topping)

วิธีทำ

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.

In a large bowl, mix together the ricotta cheese, almond milk, honey (or maple syrup), eggs, and vanilla extract until smooth.

In another bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.

Fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.

Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.

Sprinkle sliced almonds on top of each muffin for a delightful crunch.

Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Enjoy these muffins warm with a cup of coffee or tea, and let the flavors transport you to those cherished summer mornings!