Blueberry Cheesecake Muffins
35 mins (prep 15, cooking 20)
13 ingredients
6 servings
These muffins won 2nd place in a King Arthur Flour contest. I've been making them since my kids were babies and have brought them to many functions. The yogurt makes them fluffy and the almond flavoring gives them a special bakery flavor. You can substitute pureed cottage cheese for the ricotta.

Categories:  <-60-mins , quick-breads , muffins , fruit , kid-friendly , oven , breads , equipment , blueberries , time-to-make , berries ,
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Serving Size (105.2 g)
Servings 6
Amount per Serving
Calories 251.56 Calories from Fat 39.42
% Daily Value *
Total Fat 4.38g 40.39%
Saturated Fat 2.37g 71.24%
Trans Fat 0.0g %
Cholesterol 14.05mg 28.11%
Sodium 461.82mg 115.46%
Total Carbohydrate 47.01g 94.02%
Dietary Fiber 1.44 g 34.57%
Sugars 20.7 g %
Protein 6.51g 78.16%
Vitamin A 136.57IU% Vitamin C 2.39mg%
Calcium 198.69mg% Iron 1.89mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
melted butter, plain yogurt