Ricotta-Blueberry Muffins recipe
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Ingredients
- 1 cup white sugar ½ cup unsalted butter, at 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®)
Nutrition Info
- 280.2 caloriescarbohydrate: 40.9 gcholesterol: 46.3 mgfat: 11 gfiber: 1.2 gprotein: 5.3 gsaturatedFat: 6.7 gservingSize: -sodium: 196.1 mgsugar: 23.2 gtransFat: : -unsaturatedFat: : -
Directions Ricotta-Blueberry Muffins
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with extra-large paper cupcake liners.
Beat white sugar, butter, and lemon zest together using an electric mixer in a mixing 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.
Divide batter evenly among the prepared muffin cups. Sprinkle 1 teaspoon of turbinado sugar over each muffin.
Bake in the preheated oven until muffins are golden on top and a toothpick inserted into a muffin comes out mostly clean with some crumbs, 26 to 28 minutes. Remove muffins from the oven and carefully transfer to a wire rack to cool, 15 to 20 minutes.