Fluffy Blueberry Cheesecake Muffins with Almond Infusion
Indulge in these award-winning blueberry cheesecake muffins, a delightful blend of fluffy texture and rich flavor. Perfect for breakfast or a sweet snack, these muffins have been a cherished family favorite for years. The addition of yogurt ensures a light, airy crumb, while the almond extract adds an irresistible bakery-like aroma. Whether you’re using wild blueberries or your favorite fresh variety, each bite is a burst of fruity goodness. Enjoy them warm from the oven or packed in lunchboxes for a delicious treat any time of day. For a twist, you can easily substitute pureed cottage cheese for the ricotta to create a creamy filling that’s sure to impress.
N/A
Servings
250
Calories
11
Ingredients
Ingredients
all-purpose flour
1 1/2 cups (sifted)
granulated sugar
1/3 cup (divided; plus 2-3 tablespoons for blueberries)
baking powder
3 teaspoons
salt
1/2 teaspoon
almond extract
1/2 teaspoon
butter
1/4 cup (melted)
plain yogurt
1/3 cup
vanilla extract
1/2 teaspoon
ricotta cheese
2/3 cup
eggs
2 (large)
blueberries
1 cup (fresh, canned, or frozen)
Instructions
1
Preheat your oven to 375°F (190°C). Prepare 8 to 10 mini muffin tins by greasing them or lining with muffin liners.
2
In a large mixing bowl, whisk together the all-purpose flour, 1/3 cup of sugar, baking powder, and salt until thoroughly combined.
3
In a separate medium bowl, beat together the almond extract, vanilla extract, melted butter, ricotta cheese, yogurt, and eggs until the mixture is smooth and well-blended.
4
Gently pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix; the batter should remain soft and slightly lumpy.
5
Delicately fold in the blueberries, ensuring they are evenly distributed throughout the batter.
6
Spoon the muffin batter into the prepared tins, filling each cup about two-thirds full to allow for rising.
7
Bake in the preheated oven for about 20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
8
Allow the muffins to cool for a few minutes in the pan before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
Nutrition Information
10
Fat
35
Carbs
6
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Fluffy Blueberry Cheesecake Muffins with Almond Infusion?
They are award-winning muffins that combine a light, fluffy texture from yogurt with a rich cheesecake flavor from ricotta cheese and a hint of almond.
What temperature should I preheat my oven to?
You should preheat your oven to 375°F (190°C).
How many muffins does this recipe make?
This recipe is designed to make 8 to 10 mini muffins.
Can I use frozen blueberries?
Yes, you can use fresh, canned, or frozen blueberries for this recipe.
What can I substitute for ricotta cheese?
You can easily substitute pureed cottage cheese for the ricotta to create a similar creamy filling.
Why is yogurt used in the muffin batter?
Yogurt is used to ensure a light and airy crumb, contributing to the muffins' fluffy texture.
What does the almond extract add to the recipe?
The almond extract provides an irresistible bakery-like aroma and a distinct flavor infusion.
How long should the muffins be baked?
Bake the muffins for about 20 minutes.
How do I know when the muffins are finished baking?
The muffins are done when the tops are golden brown and a toothpick inserted into the center comes out clean.
Should the muffin batter be smooth after mixing?
No, the batter should remain soft and slightly lumpy; be careful not to overmix it.
How full should I fill each muffin tin?
Fill each cup about two-thirds full to allow enough space for the muffins to rise.
How should I prepare the muffin tins?
You should either grease the mini muffin tins or line them with paper muffin liners.
Can I use wild blueberries?
Yes, wild blueberries are a great choice for this recipe.
What kind of flour is required?
The recipe calls for 1 1/2 cups of sifted all-purpose flour.
How much salt is included in the recipe?
The recipe uses 1/2 teaspoon of salt.
Which dry ingredients should be whisked together?
Whisk together the all-purpose flour, 1/3 cup of sugar, baking powder, and salt.
How much butter is needed?
The recipe requires 1/4 cup of melted butter.
How many eggs are used in the batter?
You will need 2 large eggs for this recipe.
Can these muffins be eaten warm?
Yes, they are best enjoyed warm from the oven or at room temperature.
What is the calorie count for these muffins?
Each serving contains approximately 250 calories.
How much protein is in each muffin?
There are 6 grams of protein per serving.
What is the fat content of the muffins?
Each muffin contains 10 grams of fat.
How much sugar is used in the blueberry preparation?
You can use an additional 2 to 3 tablespoons of sugar for the blueberries.
What is the purpose of baking powder in this recipe?
Baking powder acts as the leavening agent to help the muffins rise.
How do I incorporate the blueberries into the batter?
Delicately fold the blueberries into the batter to ensure they are evenly distributed without overworking the dough.
Where should the muffins cool after baking?
Allow them to cool in the pan for a few minutes before transferring them to a wire rack.
Is vanilla extract used in this recipe?
Yes, 1/2 teaspoon of vanilla extract is added to the wet ingredients.
What type of dish is this categorized as?
These are categorized as muffins, which can serve as a breakfast item, dessert, or sweet snack.
Is this recipe considered easy?
Yes, it is tagged as an easy recipe and a cherished family favorite.
What type of sugar is required for the batter?
The recipe calls for granulated sugar.