Go Back

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.
Course: Dessert
Author: Kristi

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.