Miss Joyce Lawrence
@joycechicmiss
Lemon Ricotta Blueberry Muffins
These delightful Lemon Ricotta Blueberry Muffins are a perfect blend of creamy ricotta, fresh blueberries, and zesty lemon. They are light, fluffy, and bursting with flavor, making them an ideal treat for breakfast or a snack. Enjoy them warm or at room temperature!
Details
- Cuisine:american
- Meal Type:breakfast
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:13
- Views:4
Recipe Information
- Prep time20 min.
- Cook time30 min.
- Total time50 min.
- Servings12
Ingredients
- 1 cup
- 1/2 cup
- 1 tablespoon
- 1 cup
- 1
- 1 tablespoon
- 1 teaspoon
- 2 cups
- 1/2 teaspoon
- 1/2 teaspoon
- 1/2 teaspoon
- 2 cups
- 1/4 cup
Cooking Instructions
Follow our step-by-step guide on how to make Lemon Ricotta Blueberry Muffins.
Step 1
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with extra-large paper cupcake liners.
Step 2
In a mixing bowl, use an electric mixer to beat together the white sugar, unsalted butter, and lemon zest until the mixture is light and fluffy.
Step 3
Add the ricotta cheese to the mixture, followed by the egg, fresh lemon juice, and vanilla extract. Mix until well combined.
Step 4
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Step 5
Gradually stir the dry ingredients into the wet mixture until just combined; the batter will be thick. Gently fold in the fresh blueberries.
Step 6
Spoon the batter evenly into the prepared muffin cups. If desired, sprinkle about 1 teaspoon of turbinado sugar on top of each muffin for added sweetness and crunch.
Step 7
Bake in the preheated oven for 26 to 28 minutes, or until the muffins are golden on top and a toothpick inserted into the center comes out mostly clean with a few crumbs attached.
Step 8
Once baked, remove the muffins from the oven and let them cool in the pan for about 15 to 20 minutes before transferring them to a wire rack to cool completely.