Ricotta Blueberry Muffins

Ricotta Blueberry MuffinsIngredients (Dry)

  • 1 cup Flour
  • ½ cup ground Barley+ Toasted Muesli
  • 3/4 cup Sugar
  • 1/2 tsp Sea Salt
  • 2 tsp Baking Powder

Ingredients (Wet)

  • 1/3 cup Coconut Oil or Extra Virgin Olive Oil 1/3 cup
  • 5 tbsp Coconut Milk
  • 2 tsp Vanilla Extract
  • 1 Egg
  • 3/4 cup Ricotta Cheese
  • 1 1/4 c Fresh Blueberries (or diced banana)

Streusel Topping

  • 1/4 cup Sugar
  • 2 tbs Flour
  • 1 tbs Butter Cold

Method

  1. Preheat your oven to 375°F.
  2. 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 gently until incorporated.
  3. Fold in the blueberries.
  4. Fill 9 muffin paper cups 3/4 of the way full (or your favorite muffin pan or silicone muffin cups).
  5. 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.
  6. Top each muffin with 1 tbs of streusel topping if desired, or just sprinkle some sugar on top.
  7. Bake for 20 minutes at 375°F or until a toothpick inserted in the middle comes out clean.
  8. Allow the cups to cook on a muffin cups on for 10 min.

Makes 12

Print Friendly, PDF & Email
2019-02-25T00:38:54+00:00
Sign Up

Sign up for exclusive content on all things digestive health! Featuring our delicious recipes, coupons, and of course news on our latest and greatest products. Every sign up receives a coupon for $1.00 off!

X
SIGN UP TO OUR NEWSLETTER

Sign up for exclusive content on all things digestive health! Featuring our delicious recipes, coupons, and of course news on our latest and greatest products. Every sign up receives a coupon for $1.00 off!