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Ricotta-Blueberry Muffins
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Blueberry lemon ricotta muffins - perfect combo for a tasty on-the-go treat!
Ingredients:
  • 1 cup white sugar
  • 0.5 cup unsalted butter, at room temperature
  • 1 tablespoon freshly grated lemon zest
  • 1 cup whole milk ricotta cheese
  • 1 large egg
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 2 cups fresh blueberries
  • 0.25 cup turbinado sugar (such as Sugar in the Raw®)
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and prepare a 12-cup muffin pan with extra-large paper cupcake liners.
  • Using an electric mixer, whip together white sugar, butter, and lemon zest in a mixing bowl until creamy. Then mix in ricotta cheese, egg, lemon juice, and vanilla extract.
  • In a separate bowl, mix together the flour, baking powder, baking soda, and salt. Add this mixture to the butter mixture and stir until just combined, creating a thick batter. Gently fold in the blueberries.
  • Evenly distribute the batter into the muffin cups. Top each muffin with a teaspoon of turbinado sugar for added sweetness and crunch.
  • Bake the muffins in the preheated oven until beautifully golden on top and a toothpick inserted into one comes out almost clean with a few crumbs, for 26 to 28 minutes. Then, take them out of the oven and delicately place them on a wire rack to cool for 15 to 20 minutes.

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