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
½ teaspoon salt
1 cup white sugar
½ teaspoon baking soda
½ teaspoon baking powder
1 large egg
1 tablespoon fresh lemon juice
2 cups fresh blueberries
½ cup unsalted butter, at room temperature
1 tablespoon freshly grated lemon zest
1 cup whole milk ricotta cheese
¼ cup turbinado sugar (such as Sugar in the Raw®) (Optional)
