Lemon & Blueberry Ricotta Muffin Recipe
Recipe information
Make Lemon & Blueberry Ricotta Muffin in just 30m. single muffin or three muffins
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Ingredients
Dry Ingredients
Wet Ingredients
Add-ins
Preparation
1. Preheat the oven
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. Mix dry ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well combined.
3. Mix wet ingredients
In another bowl, combine the ricotta cheese, egg, lemon juice, lemon zest, milk, and vanilla extract. Mix until smooth.
4. Combine wet and dry ingredients
Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
5. Add blueberries
Fold in the fresh blueberries gently to avoid crushing them.
6. Fill muffin tin
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
7. Bake
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
8. Cool and serve
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. Serve warm or at room temperature.
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