Lemon Blueberry Ricotta Muffins

Name: Lemon Blueberry Ricotta Muffins Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12
Ingredients: 2 cups flour; 1/2 cup sugar; 21/2 tsp. baking powder; 1/2 tsp. salt; 1 cup ricotta cheese; 1/2 cup milk; 4 tblsp. unsalted butter room temperature; 2 eggs; zest of 2 lemons; 1 cup blueberries

Minutes to Prepare: 15
Minutes to Cook: 30

Number of Servings: 12

Ingredients

2 cups flour1/2 cup sugar21/2 tsp. baking powder1/2 tsp. salt1 cup ricotta cheese1/2 cup milk4 tblsp. unsalted butter, room temperature2 eggszest of 2 lemons1 cup blueberries

Directions

Preheat oven to 400 degrees F. In a medium-sized bowl, whisk together flour, baking powder, sugar, and salt. In a large bowl, use electric mixer to blend ricotta, milk, and butter until completely blended. Beat in eggs one at a time. Add lemon zest and mix well.
Slowly add the dry ingredients into the wet ones and mix together just until it becomes incorporated. Add the blueberries and fold in. (the batter will be firm - if too dry, add a splash of milk.) Divide batter evenly into 12 prepared muffin cups. Bake for 25-30 minutes or until tops are a light golden brown. Remove and let cool for 15 minutes, then remove muffins from pan and let cool completely (if you can wait that long!)

Serving Size: makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user MARMAERT.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving