Blueberry Ricotta Muffins Recipe

On cold, rainy Vancouver days like today, the long, hot sunny days of summer seem far way indeed. Thankfully, during the summer we froze at least 5 lbs of plump, succulent local blueberries! They are perfect in recipes like this one for blueberry ricotta muffins. Maybe summer isn't that far away afterall.

Ingredients 

2 c all purpose flour
2 tsp baking powder
1/3 c white sugar
1 tsp cinnamon
1/2 tsp ground cardamom (optional)
2 eggs, large
1/3 c honey
1/3 c milk
2 tsp vanilla
1/2 c ricotta
1 tbsp lemon or orange zest
1-1/2 c blueberries (fresh or frozen)

Instructions

1. Preheat oven to 375 degrees F.
2. Spray or grease 12 muffin tins.
3. In a large bowl, whisk together flour, baking powder, sugar, cinnamon, and cardamom.
4. In another large bowl, whisk together eggs, honey, milk, zest and vanilla.
5. Stir ricotta into the egg mixture.
6. Gently fold in the berries.
7. Add the flour mixture into the egg mixture.
8. Gently, combine until just mixed.
9. Divide equally among 12 muffin tins.
10. Bake for 20-22 minutes or until an inserted toothpick comes out clean.
11. Place on wire rack.Remove muffins after pan has cooled for 10 minutes.

Cherry Surprise Honey Muffins

My son requested these muffins - I think he's a little bit sick of my chocolate avocado muffins that I've been making for weeks! I forgot how good these cherry surprise honey muffins are...so moist and the honey really adds a wonderful touch of flavor to these treats.

Makes 12 muffins.

Ingredients

3/4 cup rolled oats
1/2 cup honey
1/4 cup brown sugar 
2 eggs
1/3 cup vegetable oil
1 tsp vanilla
1-1/4 cups whole wheat pastry flour (all purpose can be substituted)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup plain yogourt
1 tsp cinnamon
1/2 c cherry jam

Instructions

1. Preheat oven to 350 degrees F.
2. On medium low heat combine honey, oats, cinnamon, and vanilla. Heat until honey is warm. Remove from heat.
3. In large mixing bowl beat together sugar, eggs and oil on medium high speed until well combined.
4. In small bowl whisk together flour, baking soda, baking powder and salt.
5. Add half the flour mixture to the egg bowl and stir on low speed until just combined. 
6. Add the yogurt and mix again. 
7. Add the oat mixture and stir. 
8. Add the last of the flour. Stir just until combined.
9. Fill muffin tin about 1/2 way with batter.
10. Add a tsp or so of cherry jam in the middle of each tin.
11. Cover with a bit more batter.
12. Bake for 15-17 minutes until golden and tooth pick test comes out clean.
13. Cool for ten minutes in tins and then remove muffins from tins and cool completely on wire rack.

Honey Oat Muffins

My kids love these muffins! I thought the cardamom might be a little overwhelming but it isn't. The cardamom flavour is definitely stronger in the batter than in the baked muffin but it still adds a nice little "something-something" to this snack. The honey shines through in this recipe and can be tasted in every bite. You can also use maple syrup instead of honey. Of course, if you want to use less the sugar leave out the chocolate chips.

I've also occasionally used one pack of individual instant oats (any flavour) when I've been out of regular oats. I use whole wheat pastry flour but you can use all-purpose flour though it might make a slightly more dense final product (not that there is anything wrong with that).


Makes 12 muffins.

Ingredients

3/4 cup quick or instant oats
1/2 cup honey
1/4 cup brown sugar or turbinado sugar
2 eggs
1/3 cup vegetable oil
1 tsp vanilla
1-1/4 cups whole wheat pastry flour (all purpose can be substituted)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup plain yogourt
1 tsp cinnamon
1 tsp cardamom
1/2 cup mini chocolate chips (optional)

Instructions

Preheat oven to 350 degrees F.

On medium low heat combine honey, oats, cinnamon, cardamom and vanillla. Heat until honey is warm. Remove from heat.

In large mixing bowl beat together sugar, eggs and oil on medium high speed for 3 minutes.

In small bowl whisk together flour, baking soda, baking powder and salt.

Add half the flour mixture to the egg bowl and stir on low speed until just combined. Add the yogourt and mix again. Add the oat mixture and stir. Add the last of the flour and chips. Stir just until combined.

Evenly divide amongst muffins tins and bake for 15-17 minutes until golden and tooth pick test comes out clean.

Cool for ten minutes in tins and then remove muffins from tin and cool completely on wire rack.

Honey Cookies

This recipe is adapted from an old Purity cookbook that was given to me by my Mom many years ago.  I still use many of the recipes including this one for simple honey cookies. The original recipe added a tablespoon of orange rind to the dough - too much work for me :) but you may want to add it to yours. These cookies also hold up well should you want to sandwich them with your favorite buttercream!

Honey Cookies

Makes about 3 dozen cookies.

Ingredients
2 c flour
½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
¾ c butter, unsalted, at room temperature
1/3 c sugar
½ c honey
1 egg

Chocolate decorations (if desired)
1/2 c melted white chocolate chips
1/2 c melted milk chocolate chips

What to do

1. Preheat oven to 350 degrees F.
2. Line cookie sheet with parchment or silpat.
3. Sift together flour baking powder, baking soda and salt.
4. In another bowl, cream together the butter, sugar and honey until light and fluffy – about 4 minutes.
5. Mix in the egg and beat for an additional 30 seconds or so.
6. Gently mix in dry ingredients.
7. Refrigerate dough for 2 hours.
8. Once chilled, lightly flour your work surface and roll out dough until it is ¼ inch thick.
9. Cut into desired shapes with your favorite cookie cutter(s).
10. Bake for 10 to 12 minutes. If your cookies are less than 2 ½ inches in diameter start checking for doneness at 8 minutes.
11. Cool completely. If desired drizzle with chocolate.