Description
The citrusy crunch of lemon sugar adds a new dimension to this classic breakfast favorite.
Ingredients
Scale
- 3/4 cup whole milk Ricotta, room temperature
- 2 large eggs, room temperature
- 1/2 teaspoon vanilla extract
- 1 stick unsalted butter, 4 ounces, melted and cooled
- 1 cup organic granulated sugar, 2/3 for the muffin batter, 1/3 for the lemon sugar topping
- Finely grated zest of a lemon
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 & 1/3 cups fresh blueberries
Instructions
- Preheat the oven to 350F.
- Spray a 12 cup muffin pan with baking spray or line with paper cups.
- In a large bowl add the lemon zest to the sugar and rub together with your fingertips until well incorporated, remove 1/3 cup of the lemon sugar for the muffin topping.
- Place the ricotta, eggs and vanilla in a medium size bowl, whisk together and stir in the melted butter.
- Stir the flour, baking powder, baking soda and salt into the large bowl containing the lemon sugar.
- Gently stir the ricotta mixture into the sugar/flour mixture, the batter will be very thick.
- Gently fold in the blueberries.
- Divide the batter between the muffin cups and evenly sprinkle the lemon sugar on muffin tops.
- Place the muffins into the oven for 25-30 minutes or until the tops are golden and a toothpick inserted comes away clean.
- Place on metal rack to cool.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Baking