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Lemon Blueberry Ricotta Muffins
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Description
A perfect muffin for Mother’s Day breakfast. The tart yet sweet combination is matched with ricotta to produced a fluffy and moist muffin.
Ingredients
- 3 cups All-purpose Flour
- 1-¾ cup White Sugar, Plus More For Sprinkling
- 1 teaspoon Salt
- 2 teaspoons Grated Lemon Peel
- 4 teaspoons Baking Powder
- ⅔ cups Vegetable Oil
- 2 whole Eggs
- 4 Tablespoons Milk
- ¾ cups Ricotta
- 2 Tablespoons Lemon Juice
- 2 cups Fresh Or Frozen Blueberries
Preparation
Preheat oven to 400ºF.
In a bowl mix flour, sugar, salt, lemon peel and baking powder. In a separate bowl mix oil, eggs, milk, ricotta and lemon juice. Add the wet ingredients to the flour mixture and mix until just combined. Fold in the blueberries.
Line or grease you muffin pans. Fill muffin cups 3/4 full and sprinkle with sugar.
Bake at 400ºF for 20 minutes or until a knife comes out clean.
These can also be wrapped and frozen for up to 3 months.
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Elizabeth Moreland on 8.3.2016
Have you made these as mini muffins? Suggestion on baking time? Thanks!