Ricotta-Blueberry Muffins
Description
This recipe combines the fresh flavors of blueberry, lemon, and ricotta cheese to create these ricotta-blueberry muffins, a delicious on-the-go treat.
Ingredients
•
1 cup white sugar
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1/2 cup unsalted butter, at room temperature
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1 tablespoon freshly grated lemon zest
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1 cup whole milk ricotta cheese
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1 large egg
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1 tablespoon fresh lemon juice
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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2 cups fresh blueberries
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1/4 cup turbinado sugar (such as Sugar in the Raw®)
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup jumbo muffin tin with extra-large paper liners.
2
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.
3
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.
4
Divide batter among the prepared muffin cups; sprinkle 1 teaspoon turbinado sugar over each muffin.
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.