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Tre Stelle® Ricotta Blueberry Muffins

Tre Stelle® Ricotta Blueberry Muffins

Tre Stelle® Ricotta Blueberry Muffins A wonderful light, lemon flavoured Ricotta filling works well as a filling to any of your muffin recipes. You’ll be tempted to eat the filling without the muffin!

Prep Time:
15 minutes
Ready In:
1 hour or less
Makes 12 muffins
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2 cups | 500 mL all purpose flour 2/3 cup | 150 mL granulated sugar 1 tsp | 5 mL baking powder 1 tsp | 5 mL baking soda ½ tsp | 2 mL salt 2 cups | 500 mL fresh or frozen blueberries 1 cup | 250 mL sour cream ¼ cup | 50 mL butter, melted 1 egg, beaten Filling 2 tsp | 10 mL fresh lemon rind 1 cup | 250 mL Tre Stelle® Extra Smooth Ricotta ¼ cup | 50 mL confectioners sugar Granulated sugar & additional blueberries for garnish if desired


Preheat oven to 400ºF (200ºC) Lightly grease or place baking liner papers in a 12-cup muffin pan. In a large bowl combine dry ingredients, add blueberries and stir. In a separate bowl, blend together sour cream, butter and egg. Stir into dry ingredients just until moistened. Spoon into muffin cups; top each with a little granulated sugar and additional blueberries, if desired. Bake for 25 minutes. Remove from oven and cool. Meanwhile with an electric mixer in a medium bowl combined ricotta, confectioners sugar and lemon rind, beat until smooth. Just before serving cut tops off of muffins and fill with Ricotta filling and replace top.

Other recipes for:

blueberry breakfast sour cream

Created by:

Cheese: Ricotta

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