It's Time To Make Blueberry and Ricotta Muffins

By Betchy Crocker

Do you ever have shit leftover that’s so random you’re literally left staring at it in your fridge for weeks on end? This recently happened to me with ricotta cheese.

Because I didn’t feel like eating 9830479 calories and making a cannoli OR creating some kind of carb-laden pasta dish, I opted for a breakfast route; muffins to go with my iced coffee, fucking duh.

And no, you do not need to butter this muffin.


  • 1 ½ cups all purpose flour
  • ¾ cup sugar
  • 2 tsp baking powder
  • ½ tsp sea salt (I used French gray because I’m fucking fancy)
  • ¾ cup ricotta cheese (I used full fat ughhhh)
  • 1/3 cup coconut oil
  • 5 tbsp whole milk (it matters)
  • 1 egg
  • 2 tsp vanilla extract
  • 1 tsp lemon juice
  • 1 cup fresh blueberries

Heat the over to 375F. You’ll need a standard muffin tin with 12 cups. Spray that shit with non-stick spray.

In a medium mixing bowl, mix the flour, sugar, baking powder, and salt. In another separate bowl, mix together the ricotta, oil, milk, egg, vanilla, and lemon.

Add the dry ingredient mixture to the wet but like don’t overmix them or else your batter will kind of suck. Fold in the blueberries very fucking gently – don’t break those bitches. Then fill the muffin cups about ¾ of the way full. Bake in the oven for 20 minutes or until a toothpick inserted into one comes out clean.

Cool on a wire rack for a few minutes before removing the muffins. No shit, these are amazing warm or cold – with hot or iced coffee.

So like you now have a recipe for healthy quiche and fucking amazing muffins. You're so domestic, WHAT CAN’T YOU DO?!




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