Blueberry Ricotta Muffins

Light and sweet muffins, with a taste that's so rich, you'll swear you're eating cake. But they're practically guilt-free! I cut the butter in half and substituted creamy, part skim ricotta cheese; the ricotta adds the moisture you want and leaves out the fat you don't!

Same recipe, endless muffin options: If you want to create a different muffin every time, instead of blueberries, try using mixed berries, diced apples or peaches, or mini chocolate chips. For the apple and peach muffins, add a little cinnamon to the sugar you sprinkle over the top. 

Blueberry Ricotta Muffins

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, softened
1 cup granulated sugar, plus more for sprinkling over top
2 large eggs
2/3 cup part skim ricotta cheese
1 teaspoon vanilla extract
1/3 cup milk (I used 2%)
1 cup fresh or frozen blueberries, keep frozen until ready to use

Preheat the oven to 375 degrees. Line a 12-cup muffin pan with paper liners.
In a small bowl, combine the flour, baking powder and salt. Mix well and set aside.
In a mixing bowl, combine the butter and sugar and mix on medium speed until blended. Beat in the eggs, one at a time. Beat in the ricotta and vanilla.
Beat in the flour mixture and milk, alternating each, and beginning and ending with the flour mixture. Fold in the blueberries.
Spoon the mixture into the prepared muffin cups, filling each about 2/3 full. Sprinkle a little sugar over each muffin.

Bake for 20 to 25 minutes, until a wooden pick comes out clean or with little moist bits clinging to it.
Cool the muffins in the pan, on a wire rack, for a few minutes before serving.

Makes 12 muffins (store leftovers in an airtight container)