Ingredients:

1 1/2        cups flour

1/3           cup sugar plus 2 to 3 tablespoons sugar, depending on blueberries

3               teaspoons Watkins Baking Powder

1/2           teaspoon salt

1/2           teaspoon Watkins Almond Extract

1/4           cup melted butter

1/3           cup plain yogurt or sour cream

1/2           teaspoon Watkins Vanilla

2/3           cup ricotta cheese or dry cottage cheese

2               eggs

1                cup blueberries

Directions:

Heat oven to 375 degrees and grease 8 to 10 muffin tins.

Combine with whisk flour, sugar, baking powder and salt til well blended.

Beat almond extract, vanilla, melted butter, ricotta cheese and eggs.  Add this mixture to the flour mixture and incorporate well.

Carefully fold in the blueberries making sure to distribute them throughout the mixture.  Batter will be soft and lumpy.

Fill tins 2/3 full and bake for 20 minutes.

Allow muffins to cool for 2 minutes in the tins and then invert onto a metal rack to completely cool.

Related posts:

1. Blueberry Pudding Cake
2. Blueberry Bars
3. Blueberry Sauce
4. Zucchini Spice Muffins
5. French Breakfast Muffins