Marked By The "Holy Cow": Blueberry/Ricotta Muffins

Do you ever head to the kitchen with an idea in mind, and the whole time you are putting this idea together you are silently saying a prayer, "Please work out for me. Lord I really need your help right now."

My idea today was blueberries, ricotta, and walnuts.

And yes, everything worked out for me. Just wait until you see these muffins.

This recipe is linked to Sweets For A Saturday at Sweet As Sugar Cookies blog.

Don't forget, when you make muffins you don't want to over-mix the batter. Just mix it together until the dry ingredients become wet.

Just before my dry ingredients were fully mixed I added the blueberries and walnuts, then continued mixing until everything was combined.

The crunchy topping on these muffins just tops (tops, muffin tops, HA!) them off perfectly.

The only problem I ran into today is, the lack of sunshine.....The lack of sunshine is really playing havoc on my photos.

Perfect muffin top right there.

This is what the inside looks like. Nice and fluffy, and moist, and tasty, and flaky, and crumby, and.....

These muffins are so good, they received the stamp of approval by the "Holy Cow".

Because that is what you are going to be saying when you bite into one of these warm muffins.

Split these open and add a dollop of sweet cream cheese..... guaranteed to send you to heaven.

This recipe is linked to:

Blueberry Ricotta Muffins

Topping:

1/4 c. brown sugar

1/3 c. chopped walnuts

5 TBS old fashion oats

1 tsp. cinnamon

1 TBS butter, melted

Muffins:

1 3/4 c. bread flour

1/2 c. all-purpose flour

1 1/2 c. light brown sugar

1 tsp. baking soda

1/2 tsp. salt

2 eggs

1 c. yogurt

1/2 c. ricotta cheese

2 tsp. almond extract

1/2 c. oil

1 c. fresh blueberries

1/3 c. chopped walnuts

Place paper liners in muffin pan.

Heat oven to 450 degrees F.

In small bowl combine topping ingredients; mix and set aside.

In large bowl, whisk flour, sugar, baking soda, and salt. In medium mixing bowl, whisk together eggs, yogurt, ricotta, almond extract, and oil (I used my Kitchen Aid mixer) till smooth. Pour wet ingredients over dry ingredients and stir lightly with spoon just until barely mixed. Stir in blueberries and walnuts. Spoon batter into prepared muffin pans, filling each almost to the top. Sprinkle topping ingredients on top of filled cups. Place in oven and immediately lower temperature to 350 degrees F. Bake for 20 - 25 minutes or until wooden pick comes out clean.

*Note: I ended with 1 1/2 muffin pans full of batter. Don't forget that when you have extra empty muffin cups you should fill the empties with water. Do not leave them empty when you put the muffins in the oven. The steam from the water also helps the muffins rise.

"Jesus replied, "They don't need to go away. You give them something to eat." "We have only five loaves of bread and two fish," they answered. "Bring them here to me," Jesus said. Then Jesus directed the people to sit down on the grass. He took the five loaves and the two fish. He looked up to heaven and gave thanks. He broke the loaves into pieces. Then he gave them to the disciples. And the disciples gave them to the people.

Matthew 14:16-19