This recipe combines the fresh flavors of blueberry, lemon, and ricotta cheese to create these ricotta-blueberry muffins, a delicious on-the-go treat.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
280 Calories
Recipe Instructions
Step 1
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.
Step 2
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup jumbo muffin tin with extra-large paper liners.
Step 3
Beat white sugar, butter, and lemon zest together in a bowl with an electric mixer until light and fluffy. Beat in ricotta cheese, followed by egg, lemon juice, and vanilla extract.
Step 4
Whisk 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 5
Divide batter among the prepared muffin cups; sprinkle 1 teaspoon turbinado sugar over each muffin.
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®)
