Wild Blueberry and Ricotta Muffins #RecipeReDux

“By posting this recipe I am entering a recipe contest sponsored by the Wild Blueberry Association of North America and am eligible to win prizes associated with the contest. I was not compensated for my time.”
blueberry ricotta muffin close up_edited-2
I had the pleasure of tasting wild blueberries for the first time during this Recipe ReDux challenge! Recipe ReDux challenged its members to join in the fun by creating a healthy recipe with wild blueberries.
I like the taste of blueberry in muffins and I know my stuffed Blueberry Muffins would benefit from using wild blueberries in the recipe.
For today’s challenge, I made a light Wild Blueberry and Ricotta Muffin. The part skim milk ricotta melts into a moist flaky textured treat packed with little blue jewels. Delicious!

Here are some interesting facts about wild blueberries provided by the Wild Blueberry Association of North America.

Wild Blueberries give you more than twice the number of berries per pound compared with cultivated blueberries. That means your baked goods have more berries in every bite.
The little wild ones also have a higher skin to pulp ratio. More skin and less water equal more antioxidant-rich pigment — and a better freezing blueberry.

  • Frozen Fresh Wild Blueberries are just as nutritious as fresh and may even retain their nutritional value longer.
  • Frozen Fresh Wild Blueberries are available year-round; they can be used right out of the freezer – no thawing required
  • Frozen Fresh Wild Blueberries offer consumers the most convenient way to have the Antioxidant Superfruit at hand at all times.
  • Frozen Fresh Wild Blueberries make it easy to get your “Daily Dose of Wild Blue”
  • Frozen Wild Blueberries are an excellent value, they offer consistent quality, ease of use, high antioxidant content, health benefits, less spoilage, affordability.
  • Wild Blueberry and Ricotta Muffins

    Wild Blueberry and Ricotta Muffins #RecipeReDux
    Prep time
    Cook time
    Total time
    Serves: 16 muffins
    • 1 cup sugar
    • ½ cup butter, unsalted, softened
    • 2 each eggs slightly beaten
    • 1¾ cup flour
    • 2 teaspoons baking powder
    • ¼ teaspoon salt
    • 1 cup wild blueberries
    • 1 cup ricotta cheese, use low or nonfat if available
    • 1 tablespoon lemon juice, freshly squeezed
    • ½ teaspoon lemon zest
    • ½ cup milk,2 percent
    1. Cream together sugar and butter. Add eggs. Stir in Ricotta, lemon juice and zest.
    2. In another bowl mix together, flour, baking powder and salt.
    3. Alternate adding flour mix and milk to the butter mixture.
    4. Fold in wild blueberries.
    5. Bake in paper-lined cupcake tins at 350 for about 30 minutes or until inserted toothpick comes out clean.
    Nutrition (per serving): 189 calories, 69 calories from fat, 7.9g total fat, 43.9mg cholesterol, 130.3mg sodium, 63.3mg potassium, 25.7g carbohydrates, <1g fiber, 13.9g sugar, 4.3g protein, 289.8IU vitamin a, 1.3mg vitamin c.
    Nutrition Information
    Calories: 189 Fat: 69

    Connect with Wild Blueberry Association of North America (WBANA)

    Website: www.wildblueberries.com
    Facebook: https://www.facebook.com/wildblueberries
    Twitter: https://twitter.com/WildBBerries4U
    Pinterest: https://www.pinterest.com/wbeditor/

    Enjoy wild blueberries in these recipes from our Recipe ReDux members.

    This entry was posted in #RecipeReDux, blueberry, breakfast, cheese, muffin, What's For Dinner? and tagged , , , , , , . Bookmark the permalink.

    6 Responses to Wild Blueberry and Ricotta Muffins #RecipeReDux

    1. G’day What a great Round Up Cindy, true!
      Your muffins and photo looks YUM and could go for one right now too!
      Cheers! Joanne
      Joanne T Ferguson recently posted..Foodie Friends Friday #Healthy Choices PartyMy Profile

    2. Mary Withrow says:

      I have tons of blueberries I froze and I was just thinking of muffins, I will surely try these!

    3. Love the addition of ricotta cheese to your wild blueberry muffins! And how fun you got to try wild blueberries for the first time with this ReDux :-)

    4. Oh my goodness blueberries + ricotta?! I never would have thought of that and it sounds delicious! Love the idea of adding ricotta to muffins, i’m definitely going to have to give it a try :)

    5. Pingback: Wellbeing Wednesday, Joanna from What's On The List, Blueberry Ricotta Lemon Zest Mini Muffins - Recycled Interiors

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