Recipe: Blueberry Cheesecake Muffins

When  reference to making blueberry cheesecake muffins showed up in my facebook news feed, the name was enough to send me to google to find this recipe on Recipe Zaar. And the bakery-like taste (thanks almond extract) and light consistency (thanks ricotta and yogurt) did not fail to live up to my high expectations. A friend  referred them as cupcakes, and I think the level of decadence makes that an accurate statement. There's no need for icing.

Blueberry Cheesecake Muffins

1 1/2 cups all-purpose flour

1/3 cup sugar, plus

3 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon almond extract

1/4 cup melted butter

1/3 cup plain yogurt

1/2 teaspoon vanilla extract

2/3 cup ricotta cheese

2 eggs

1 cup blueberries (I used frozen ones.)

Preheat oven to 375 degrees. Grease 8-10 muffins tins.

In a large bowl combine with a wire whisk the flour, sugar, baking powder, and salt until well blended. In a medium-sized bowl beat together the almond extract, vanilla extract, melted butter, ricotta cheese, and eggs. Add to flour mixture. Carefully fold in the blueberries. Fill the muffin cups 2/3 full and bake 20 minutes.