Frozen Feasts: Blueberry Cheesecake Muffins

Brian Klutch

Who says you can’t have dessert for breakfast? These stacks deliver a winning combo of quality carbs, mass-making protein, and good-for-you fats. Research shows the payload of antioxidants in blueberries can help mitigate the muscle damage associated with intense workouts. And levels of vitamin C can actually be higher in frozen blueberries compared with fresh.

Directions: 

Place blueberries, 1⁄4 cup water, lemon zest, cinnamon, ginger powder, and a pinch of salt in a medium-size saucepan over medium-high heat. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, for 15 minutes. In a small bowl, stir cornstarch into 2 tbsp water until dissolved; stir into blueberry mixture and heat for 1 minute, or until sauce is thickened.

In a bowl, stir together ricotta, maple syrup, and vanilla extract.

To serve, spread 1 tbsp almond butter on each English muffin half. Top muffins with a dollop of ricotta mixture and blueberry sauce.

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