Description
These Dreamy Blueberry Ricotta Muffins are a delightful treat, bursting with the sweet tang of blueberries and the creamy richness of ricotta cheese. They are soft, fluffy, and perfectly balanced, making them an ideal breakfast, brunch, or anytime snack.
Ingredients
2 cups all purpose flour (310g)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
¾ cup sugar
½ cup butter, softened
1 cup ricotta cheese
1 large egg
1 lemon, zested and juiced (about ½ teaspoon zest, 2 tablespoons juice)
1 ½ cup blueberries
Instructions
Preheat the oven to 350 degrees. Prepare a muffin tin with cooking spray or liners.
In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a separate bowl, beat together the sugar, softened butter, and ricotta until light and fluffy. Add the egg, lemon juice, and zest, mixing until combined.
Gently fold in the dry ingredients. Lastly, fold in the blueberries.
Fill the muffin tins with the batter. Bake until a toothpick inserted into a muffin comes out clean, about 23-25 minutes.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.
Notes
Don’t Overmix: Mixing the batter too much can lead to tough muffins. Mix until the ingredients are just combined.
Test for Doneness: Use a toothpick to check if the muffins are done. It should come out clean.
Cool Completely: Allow the muffins to cool completely on a wire rack to prevent them from becoming soggy.
Use Room Temperature Ingredients: Using room temperature eggs and milk helps the ingredients combine more easily.
- Cook Time: 23-25 minutes
- Category: Breakfast, Brunch, Snack