Blueberry Ricotta Muffins
A rich, blueberry-packed muffin with ricotta and sour cream, and the big bakery dome.
Ingredients
Dry Team
- 180 g all-purpose flour
- 180 g King Arthur Golden Wheat Flouror use 170g "traditional" Whole Wheat flour
- 2½ tsp baking powder
- ½ tsp baking soda
- 1 tsp table salt
- 250 g frozen blueberries, rinsed and dried on paper towels
- Zest of 2 oranges (optional)
Cream Team
- 90 g softened butter
- 75 g vegetable oil
- 100 g white sugar
- 100 g brown sugar
Wet Team
- 3 eggs
- 1½ tsp vanilla extract
- ⅛ tsp almond extract
- 100 g sour cream
- 150 g ricotta
Le Coup de Feu
Method
- Set a baking stone on the center rack and heat the oven to 425°F with the stone in place. Butter six jumbo muffin cups, spacing them in a checkerboard pattern so no two filled cups touch.
- In a large bowl, whisk together both flours, baking powder, baking soda, and salt. Set aside about 2 tablespoons of the dry mixture for the blueberries; do not add the blueberries to the flour.
- In a separate bowl, beat the softened butter with the white and brown sugars until creamy. Beat in the vegetable oil, then add the eggs one at a time, mixing after each addition. Mix in the vanilla and almond extracts, sour cream, and ricotta. Stir in the orange zest, if using.
- Pour the wet mixture into the dry ingredients, leaving the reserved 2 tablespoons separate. Fold just until no dry pockets remain; avoid overmixing.
- Pour the blueberries off the paper towels into the bowl with the reserved dry ingredients and toss them in the reserved flour. Fold the blueberries into the batter just enough to incorporate them.
- Fill each prepared jumbo muffin cup all the way to the top. Set the muffin tin on the baking stone. Bake for 5 minutes at 425°F. Without opening the oven door, reduce the temperature to 350°F and bake for about 25 minutes more, until the muffins are set and a tester comes out clean.
- Cool briefly in the pan, then move to a rack.