Description
Incredibly moist blueberry muffins with creamy ricotta and a zesty lemon sugar topping. Perfect for brunch or a sweet treat!
Ingredients
Units
Scale
- 3/4 cups (178 ml) whole milk ricotta
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1 stick (113 g) unsalted butter
- 1 cups (237 ml) organic granulated sugar
- 1 lemon zest
- 2 cups (473 ml) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 ⅓ cups (315 ml) fresh blueberries
Instructions
- Preheat oven to 350°F (175°C). Spray a standard 12-cup muffin pan with baking spray or line with paper muffin cups.
- For the Lemon Sugar: In a large bowl, add lemon zest to sugar. Rub sugar and zest together using fingertips until thoroughly combined and fragrant. Set aside 1/3 cup of this lemon sugar mixture for topping.
- In a medium bowl, whisk together ricotta cheese, eggs, and vanilla extract until smooth. Gently stir in melted and cooled butter.
- Add flour, baking powder, baking soda, and salt into the large bowl containing the remaining lemon sugar mixture. Stir gently until combined.
- Gently stir the wet ricotta mixture into the dry ingredients until just combined.
- Carefully fold fresh blueberries into the thick batter, being careful not to overmix.
- Divide the batter evenly among the prepared muffin cups. Sprinkle the reserved lemon sugar evenly over the tops of each muffin.
- Bake muffins for 25-30 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Remove muffins from the oven and let cool slightly in the pan. Transfer muffins to a metal cooling rack to cool completely.
Notes
- For a richer flavor, use whole milk ricotta instead of part-skim.
- If blueberries are frozen, do not thaw before adding to batter. Reduce baking time by 5 minutes.
- Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 300
- Sugar: 25
- Sodium: 100
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 5
- Trans Fat: 0g
- Carbohydrates: 40
- Fiber: 2
- Protein: 5
- Cholesterol: 50