Lemon Blueberry Ricotta Muffins
These Lemon Blueberry Ricotta Muffins are easy to make and filled with 2 cups of fresh, plump blueberries and a touch of lemon zest.
Ingredients
- 1 and 3/4 cups all-purpose flour
- 1/2 cup sugar + 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon lemon zest grated
- 2 teaspoons lemon juice
- 1 large egg
- 1/2 cup fat free milk + 1/8 cup fat free milk
- 1/2 cup ricotta
- 4 tablespoons butter melted
- 1 teaspoon vanilla
- 2 cups fresh blueberries
Instructions
- Preheat oven to 400 degrees F.
- Grease a 12 cup muffin tin and set aside.
- In a large bowl combine flour, sugar, baking powder and salt. Stir in lemon peel.
- In a small bowl, beat lemon juice, egg, milk, ricotta, butter and vanilla until smooth. Slowly mix wet ingredients with the dry ingredients. Gently fold in blueberries.
- Spoon into muffins cups and bake 20-25 minutes or until done throughout.
Notes
Makes 1 dozen (12) muffins.