Ricotta Blueberry Muffins

Ingredients

• white sugar (1 cup)
• unsalted butter (0.5 cup)
• freshly grated lemon zest (1 tablespoon)
• whole milk ricotta cheese (1 cup)
• large egg (1 )
• fresh lemon juice (1 tablespoon)
• vanilla extract (1 teaspoon)
• all-purpose flour (2 cups)
• baking powder (0.5 teaspoon)
• baking soda (0.5 teaspoon)
• salt (0.5 teaspoon)
• fresh blueberries (2 cups)
• turbinado sugar (0.25 cup)

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with extra-large paper liners.
2. Beat white sugar, butter, and lemon zest together with an electric mixer in a bowl until light and fluffy. Beat in ricotta cheese, followed by egg, lemon juice, and vanilla extract.
3. 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.
4. Spoon batter evenly into the prepared muffin cups; sprinkle 1 teaspoon turbinado sugar over each muffin.
5. Bake in the preheated oven until muffins are golden on top and a toothpick inserted into centers comes out mostly clean with some crumbs, 26 to 28 minutes. Transfer to a wire rack to cool, 15 to 20 minutes.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 280
• fat: 11 g
• sats: 7 g
• carbs: 41 g
• fibre: 1 g
• protein: 5 g
• salt: 0.196 g