Lemon Blueberry Ricotta Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 195.0
- Total Fat: 6.7 g
- Cholesterol: 48.5 mg
- Sodium: 243.6 mg
- Total Carbs: 28.0 g
- Dietary Fiber: 0.9 g
- Protein: 6.1 g
View full nutritional breakdown of Lemon Blueberry Ricotta Muffins calories by ingredient
Number of Servings: 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
Tips
Other berries can substitute for the blueberries. I like to freeze the berries before adding them into the batter. then they don't get smashed!
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.
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.