BLUEBERRY RICOTTA MUFFINS RECIPES

Steps:

• Preheat oven to 375 degrees F. Coat sixteen 2 1/2-inch muffin cups with cooking spray; set aside. In a medium bowl stir together flours, baking powder, baking soda and salt. Make a well in the center of the flour mixture; set aside.
• In a small bowl stir together ricotta cheese, milk, eggs, honey, oil and the 2 teaspoons orange peel. Add milk mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries. Spoon batter evenly into prepared muffin cups.
• Bake for 15 to 18 minutes or until a wooden toothpick inserted in the centers of muffins comes out clean. Cool muffins in pans on a wire rack for 5 minutes. Remove muffins from pans and cool on a wire rack.
• For glaze, in a small bowl combine powdered sugar and orange juice. Whisk until smooth. Dip tops of cooled muffins in the orange glaze and, if desired, garnish with orange peel twists. Let stand until glaze is set.

Steps:

• Preheat your oven to 375"F.
• Mix the dry ingredients in a large bowl. In a separate bowl mix the wet ingredients and add them to the bowl with the dry ingredients. Using a spatula fold the two together until incorporated. Don’t over mix.
• Fold in the blueberries then fill 9 muffin paper cups 3/4 of the way full (or your favorite muffin pan or silicone muffin cups).
• Make the streusel topping by grating the cold butter over the flour and sugar mixture. Use your fingers to quickly work the mixture together until it looks like wet sand.
• Top each muffin with with 1 tbs of streusel topping if desired, or just sprinkle some sugar on top.
• Bake for 20 minutes at 375"F or until a toothpick inserted in the middle comes out clean.
• Cool in the muffin cups on a wire rack for 10 min.