* Recipe by guest contributor Laney Schwartz, creator of Life is But a Dish
I made you muffins. Again.
Are you over it yet? Muffins? I’m never over muffins. Then again, I’m never over food. Hence I do food for a living. I think about it, cook it, eat it, dream it, stuff it in my face every. single. day.
I’ll never be over it. Today I give you Blueberry Ricotta Lemon Almond Muffins
These muffs may or may not kind of taste like cheesecake. Except they’re WAY healthier than cheesecake. Then again, there’s not many foods that aren’t healthier than cheesecake. Are you confused yet?
Did you stop reading?
I like these because they’re different. Not quite so sweet, a little more on the savory side. Extremely moist (can’t they just replace this word in the dictionary with something else not completely disgusting sounding), and packed with light summery flavors.
Do you know the trick to keeping your blueberries from all sinking to the bottom of your muffins?
Dust them with a little bit of flour. Just a dusting. It keeps them afloat throughout the batter.
This trick works great with chocolate chips too, or anything you are mixing into a cake, bread, or muffin batter.
Have you been to your local farmer’s market recently? I can’t handle the berries. And by saying I can’t handle them, what I really mean is I want ALL THE BERRIES. Blueberries, strawberries, raspberries, blackberries. It’s so good. It’s so summer!
Another thing I can’t handle is how is it possible that it’s JUNE?! While it’s officially summer in my brain, it’s like real world officially summer in less than 2 weeks! Whaaaaaat?
I think you should make these this summer.
Which means now.
Meanwhile, I’m going swimming. Again.
Click through for the recipe instructions: Blueberry Ricotta Lemon Almond Muffins
You can thank me later.