Lemon & Blueberry Ricotta Muffin Recipe
single muffin or three muffins
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Ingredients
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Dry Ingredients
Wet Ingredients
Add-ins
Method
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.
