Ricotta Blueberry Muffins

Breakfast and Brunch
30 min.
4-6 Servings
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  • PAM® nonstick vegetable oil spray
  • 1½ cups Giant Eagle all-purpose flour
  • 1 cup Giant Eagle granulated sugar
  • 2 tsp. Rumford® baking powder
  • ¾ tsp. kosher salt
  • 3 Giant Eagle large eggs
  • 1½ cups Giant Eagle whole milk Ricotta
  • ½ tsp McCormick® vanilla extract
  • ½ cup (1 stick) Giant Eagle unsalted butter, melted
  • 1 pk. (6 oz.) blueberries
  • ⅓ cup Giant Eagle all-purpose flour
  • ¼ cup Giant Eagle granulated sugar
  • 2 Tbsp. Giant Eagle original cream cheese
  • 2 Tbsp. Giant Eagle unsalted butter, room temperature


  Prep Time: 5 min. • Cook Time: 25 min.

Preheat oven to 425°F. Spray muffin pan with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.

Whisk eggs, Ricotta and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by the blueberries, taking care not to crush the berries.

In a small bowl combine the sugar, flour, cream cheese and butter. Blend with fingertips until the mixture is a crumbly texture. Scrape batter into prepared muffin pan and scatter crumb topping mixture on top.

Bake muffins until golden brown and a tester inserted into the center comes out clean, 20-25 minutes. Let cool at least 10 minutes before unmolding.