Ricotta Muffins with Dried Blueberries and Walnuts

Ready for summer flavors but your berries aren't ripe yet? Dried blueberries are
to the rescue.

Servings:

Author:

Breakfast

American

Muffins

Instructions

1 Preheat oven to 350. Grease and flour or line 12 wells in a muffin tin. Set
aside.
2 In a large bowl or blow of a stand mixer, whisk together the flour, sugar,
baking powder, and salt.
3 Beat in the ricotta, oil, milk, egg, and vanilla until smooth.
4 Fold in the blueberries and walnuts. Evenly divide the batter into the 12 wells
of the muffin tin.
5 Bake for 20 minutes or until a toothpick inserted in the center of the center
muffin comes out clean.
6 Cool in pan on a wire rack for 10 minutes. Invert the muffins and serve or
continue to cool.