YIELD: Makes 4 servings
3 cups - blueberries divided
1/2 cup - honey
Juice and zest from 1 orange
1 cup - ricotta
3 tablespoons - honey
1/4 teaspoon - cinnamon
4 - whole wheat muffins split in half and toasted
Combine 1/2 of the blueberries with 1/2 cup honey, the orange juice and zest in a small sauce pan, bring to a boil for 1 minute and then simmer for about 20 minutes. Press the berries lightly with the back of the spoon to break them up a bit. When the berry mixture is reduced and thickened, remove from heat, stir in the remaining blueberries and cool.
Mix the ricotta, 2 tablespoons honey and cinnamon until combined.
Spoon 2 tablespoons of the ricotta mixture over each muffin half and top with the blueberry compote. Garnish with orange zest if desired.
Tip: You can substitute and fresh seasonal berries for the blueberries. You will have left over compote, try it on pancakes, yogurt, ice cream or even in a smoothie.