Lemon Blueberry Ricotta Muffins

[kirra]

Lemon Blueberry Ricotta Muffins

Ingredients:

1 cup ricotta cheese
2 large eggs
1 cup buttermilk
1 tablespoon vanilla extract
1 tablespoon fresh lemon juice
4 tablespoons unsalted butter, melted and cooled
2 cups all-purpose flour
3/4 cup granulated white sugar
1 1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
2 tablespoon grated lemon zest
1 1/2 cup blueberries, fresh of frozen (if you use frozen blueberries, do not defrost before using.)

Preparation:

Preheat oven 350 degrees. Place rack in the middle of the oven. Line 18 muffin pans with paper liners or spray with a non-stick vegetable spray.

In a medium sized bowl, whisk the ricotta cheese and then add the eggs, one at a time, beating well after each addition. Add the buttermilk, vanilla extract, lemon juice, and cooled melted butter, mixing well. Set aside.

In another large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest. Add the ricotta mixture to the flour mixture. Stir until just combined and fold in the blueberries. Do not over mix this mixture or the muffins will be tough when baked.

Divid the batter among 18 muffin cups.

Bake for 20-30 minutes (mine took the full 30) or until lightly brown and a toothpick inserted in the center comes out clean. Remove from oven and cool on a wire rack. Makes 18 muffins