Ricotta-Blueberry Muffins
Course: BreadCuisine: EuropeanPrep Time
15 mins
Cook Time
30
minutesAdditional Time
15
minutesTotal Time
1 hr
Servings
12
Ingredients
1 cup — white sugar
½ cup — unsalted butter, 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
½ teaspoon — baking powder
½ teaspoon — baking soda
½ teaspoon — salt
2 cups — fresh blueberries
¼ cup — turbinado sugar (such as Sugar in the Raw) (Optional)
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with extra-large paper liners.
- Beat white sugar, butter, and lemon zest together with an electric mixer in a bowl until light and fluffy. Beat in ricotta cheese, followed by egg, lemon juice, and vanilla extract.
- Combine 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.
- Spoon batter evenly into the prepared muffin cups; sprinkle 1 teaspoon turbinado sugar over each muffin.
- 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.
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