Lemon Blueberry Ricotta Muffins
Ricotta cheese gives these muffins a moist and tender texture, while the combination of lemon and blueberries adds a refreshing and fruity flavor.
This is vegetarian recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Lemon Blueberry Ricotta Muffins
Ingredients
Instructions
-
Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
-
In a large bowl, whisk together the flour, baking powder, and salt.
-
In a separate bowl, mix together the ricotta cheese, granulated sugar, melted butter, egg, lemon zest, lemon juice, and vanilla extract.
-
Add the wet ingredients to the dry ingredients and stir until just combined.
-
Gently fold in the blueberries.
-
Divide the batter evenly among the muffin cups.
-
Sprinkle turbinado sugar on top of each muffin.
-
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
-
Remove from the oven and let the muffins cool in the tin for 5 minutes.
-
Transfer the muffins to a wire rack to cool completely.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 9g14%
- Total Carbohydrate 30g10%
- Sugars 14g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.