Blueberry Lemon Ricotta Muffins
Ingredients
- 1 cup white sugar
- ½ cup 4 oz or 1/2 stick unsalted butter (softened at room temperature)
- 3 tablespoons freshly grated lemon zest (reserve 1 tablespoon to mix with coarse granulated sugar to sprinkle on top.
- 1 cup Whole milk ricotta cheese
- 2 eggs large or medium slightly beaten
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt kosher or one without additives preferred
- 2 cups fresh blueberries
- ¼ cup coarse granulated sugar such as turbinado sugar for topping
Instructions
- Preheat oven to 350°
- Line muffin pan(s) with paper or foil cup liners (I prefer foil because muffins will release from cup liner easier)
- In large bowl beat the sugar and softened butter and lemon zest until light and fluffy.
- Add ricotta cheese followed by the eggs, lemon juice and vanilla extract. Mix well.
- In separate bowl mix baking powder, baking soda, salt and flour. I usually whisk together.
- Stir the flour mixture into the sugar/ butter mix until just thoroughly combined (note: the batter will be thick!)
- Gently fold in the blueberries
- Divide the batter evenly among the prepared muffin cups. Best not to fill the cups over 2/3 full.
- Sprinkle the muffins with about 1 teaspoon of turbinado sugar mixed with the rest of the lemon zest.
- Bake at 350 until muffin tops are golden and a toothpick inserted into the center comes out clean. For larger muffins this should take about 26 to 30 minutes; for the smaller standard size muffins it will take about 18-24 min.
- Remove muffins from the oven and transfer to a wire rack to cool about 15 minutes.
Notes
- These muffins can be frozen and used for another day, although they’re always best served right away!
- About 280 calories per large muffin.