Blueberry Lemon Ricotta Muffins
How to make homemade Blueberry Lemon Ricotta Muffins. Our easy recipe is the best breakfast pastry featuring fresh berries and creamy cheese.
Servings: 12
Calories: 190kcal
Equipment
- muffin tin
- measuring cups
- measuring spoons
- Mixing bowls
- Spatula or Wooden Spoon
Ingredients
- 2 cups All Purpose Flour
- 1/2 cup White Sugar
- 1/4 cup Brown Sugar
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Kosher Salt
- 1/4 cup Butter melted
- 1 tsp Vanilla Extract
- 1/2 cup Buttermilk
- 1/2 cup Ricotta Cheese
- 1 tbsp Grated Lemon Zest
- 1 tbsp Lemon Juice
- 2 Eggs
- 1 cup Fresh Blueberries plus 1 tbsp flour
Instructions
- Preheat oven to 350 F and prepare muffin cups by greasing with cooking spray.
- In a large bowl sift together the flour, sugars, baking powder, baking soda and salt.
- In a separate bowl add the butter, vanilla, buttermilk, ricotta, lemon zest, lemon juice and eggs. Whisk until the mixture is well combined.
- Make a well in the centre of the dry ingredients and pour in the wet ingredients. With a wooden spoon gently fold the mixture until just combined. Do not overmix.
- In a small bowl toss the blueberries with the flour and then add to the batter and gently fold to combine.
- Divide the batter into the prepared muffin cups. Bake for 18-20 minutes. Cool in pan for 5 minutes then rest on cooling racks.
Nutrition
Calories: 190kcal | Carbohydrates: 30.3g | Protein: 4.7g | Fat: 5.7g | Saturated Fat: 3.3g | Cholesterol: 41mg | Sodium: 212mg | Potassium: 119mg | Fiber: 0.9g | Sugar: 13.2g | Calcium: 69mg | Iron: 1mg
