Blueberries and ricotta pair perfectly in this light and airy muffin recipe. This is a great way to use up leftover ricotta cheese and will give you the perfect fluffy muffin every time !
1lemon, zested and juiced(about ½ teaspoon zest, 2 tablespoons juice)
1 ½cupblueberries
Instructions
Preheat oven to 350 degrees. Coat a 12 cup muffin tin with cooking spray or liners; set aside.
Whisk together flour, baking powder, baking soda, and salt; set aside. In a large bowl, use a handheld mixer to beat together the sugar, butter, and ricotta until light and fluffy, about 3 minutes. Add in the egg, lemon juice and zest, and mix to combine. Pour in the dry ingredients and mix until batter is just combined.
Pour the blueberries into the batter and use a rubber spatula mix them into the batter (the batter will be thick).
Scoop the batter into the muffin tins. Place on center rack in preheated oven and bake just until a toothpick inserted in the muffin comes out clean; about 23-25 minutes. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Video
Notes
Ricotta cheese: you can use either whole milk or part skim ricotta for this recipe. If you ricotta is watery, drain before using. Blueberries: fresh or frozen blueberries work for this recipe. If using frozen you can either defrost and bake as instructed, or bake with the frozen blueberries and add an extra minute or two to the baking time. Lemon: this recipe has a slight lemon flavor to it. You can omit it altogether, or double the lemon zest if you really want a lemony bite. Storage: store these muffins in an airtight container in the refrigerator for up to a week, or you can freeze for up to a month.