Lemon Ricotta Blueberry Muffins
Soft, cakelike lemon flavored blueberry muffins feature
whole milk ricotta, pure vanilla bean paste and a lemon sugar topping.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dessert
Cuisine American
Lemon Sugar
- 1 gram fresh lemon zest (1/2 teaspoon)
- 67 grams granulated sugar (1/3 cup)
Lemon Ricotta Blueberry Muffins
- 190 grams whole milk ricotta cheese (3/4 cup), room temperature
- 100 grams egg (2 large), lightly beaten, room temperature
- 5 grams vanilla bean paste or extract (1 teaspoon)
- 113 grams unsalted butter (1 stick OR 8 tablespoons), melted and cooled
- 133 grams granulated sugar (2/3 cup)
- 3 grams finely grated lemon zest (1-1/2 teaspoons)
- 256 grams all-purpose flour (2 cups)
- 10 grams baking powder (2 teaspoons)
- 1 gram fine sea salt (1/4 teaspoon)
- 250 grams fresh blueberries (1-1/2 cups)
Lemon Ricotta Blueberry Muffins
Add whole milk ricotta cheese, eggs, vanilla bean paste, and melted butter to small mixing bowl. Stir with small plastic spatula to combine. Set aside.
Add all-purpose flour, baking powder, fine sea salt, granulated sugar, and fresh lemon zest to large mixing bowl. Whisk to combine.
Add ricotta cheese mixture to flour mixture and fold together with spatula. Gently fold in fresh blueberries.
Divide muffin batter evenly between the muffin cups and sprinkle lemon sugar generously on muffin tops.
Bake muffins in preheated oven for 25 to 30 minutes or until the tops are golden and a toothpick inserted in center of muffin comes away clean.
Remove muffin tin from oven and cool muffins on wire rack.
Serve warm with melted butter. Store leftovers in airtight container for several days.
Keyword blueberries, blueberry muffins, lemon blueberry, lemon muffins, lemon ricotta blueberry muffins