Fresh flavors of blueberry, lemon, and ricotta cheese combine in these easy muffins that make a delicious on-the-go breakfast or dessert.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
280 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with extra-large paper cupcake liners.
Step 2
Beat white sugar, butter, and lemon zest together using an electric mixer in a mixing bowl until light and fluffy. Beat in ricotta cheese, followed by egg, lemon juice, and vanilla extract.
Step 3
Combine flour, baking powder, baking soda, and salt together in a separate bowl. Stir into butter mixture until just combined; batter will be thick. Carefully fold in blueberries.
Step 4
Divide batter evenly among the prepared muffin cups. Sprinkle 1 teaspoon of turbinado sugar over each muffin.
Step 5
Bake in the preheated oven until muffins are golden on top and a toothpick inserted into a muffin comes out mostly clean with some crumbs, 26 to 28 minutes. Remove muffins from the oven and carefully transfer to a wire rack to cool, 15 to 20 minutes.
Ingredients
2 cups all-purpose flour
1 teaspoon vanilla extract
1 cup white sugar
1 large egg
1 tablespoon fresh lemon juice
2 cups fresh blueberries
1 tablespoon freshly grated lemon zest
1 cup whole milk ricotta cheese
0.5 teaspoon baking soda
0.5 teaspoon salt
0.5 teaspoon baking powder
0.5 cup unsalted butter, at room temperature
0.25 cup turbinado sugar (such as Sugar in the Raw®)
