Ricotta-Blueberry Muffins

Ricotta-Blueberry Muffins

Fresh flavors of blueberry, lemon, and ricotta cheese combine in these easy ricotta-blueberry 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 tin with extra-large paper liners.
Step 2
Beat white sugar, butter, and lemon zest together with an electric mixer in a 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
Spoon batter evenly into the prepared muffin cups; sprinkle 1 teaspoon turbinado sugar over each muffin.
Step 5
Bake in the preheated oven until muffins are golden on top and a toothpick inserted into centers comes out mostly clean with some crumbs, 26 to 28 minutes. 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®)

Categories

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