Cheese Blintz Muffins with Blueberry Sauce
Yield: about 2 cups sauce
Ingredients
Muffins
- 1 pound part skim ricotta cheese
- 3 eggs
- 2 tablespoons sour cream or yogurt
- 1/4 cup (1/2 stick) melted butter
- 1/2 cup Bisquick
- 1/3 cup granulated sugar
Blueberry Sauce
- 1 tablespoon cornstarch
- 1/3 cup warm water
- 1/3 cup granulated sugar
- 2 tablespoons lemon juice
- 2 cups fresh or frozen blueberries
Instructions
Muffins
- Heat oven to 350 degrees F.
- Mix all the ingredients together and spoon into greased muffin tin.
- Bake for 30 minutes (or until lightly browned).
- Place two muffins on each plate and spoon warm Blueberry Sauce over them. Top each with a dollop of sour cream.
Blueberry Sauce
- Combine cornstarch with warm water to dissolve lumps. Add sugar, lemon juice and fresh or frozen blueberries. Cook over medium heat, stirring until mixture is thickened.
