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Photo of Lemon-ricotta blueberry muffins by Millie Peartree by WW

Lemon-ricotta blueberry muffins by Millie Peartree

8
Point(s)
Total Time
50 min
Prep
20 min
Cook
25 min
Serves
18
Difficulty
Easy
If you’re obsessed with 2-ingredient dough and all you have in the house is self-rising flour, no problem! You can swap in 2 cups self-rising flour for the all-purpose flour (just omit the baking powder and salt).

Ingredients

All-purpose flour

2 cup(s)

Baking powder

½ tsp

Baking soda

½ tsp

Table salt

½ tsp

Sugar

1 cup(s)

Lemon(s)

2 medium, zested

Unsalted butter

½ cup(s), at room temperature

Part-skim ricotta cheese

1 cup(s)

Egg(s)

1 large egg(s)

Fresh lemon juice

1 Tbsp

Vanilla extract

1 tsp

Fresh blueberries

1 cup(s)

Turbinado sugar

1 Tbsp

Instructions

  1. Preheat oven to 350°F. Line 18 muffin cups with paper liners; set aside.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set saide.
  3. In a small bowl, combine granulated sugar and lemon zest; rub sugar and zest together with your fingers; set aside.
  4. In a large bowl, using an electric mixer, beat butter and sugar-lemon mixture together until light and fluffy, about 2 minutes. Add ricotta cheese; beat until smooth. Beat in egg, lemon juice, and vanilla extract.
  5. Add dry ingredients to bowl; mix until just blended and gently fold in blueberries.
  6. Evenly divide batter among prepared muffin cups; sprinkle with turbinado sugar. Bake until muffin tops are slightly golden brown, about 25 minutes. Remove from oven; let cool 5 minutes.
  7. Serving size: 1 muffin

Notes

Bronx Chef Millie Peartree started cooking at a very young age, inspired by her mother and her time growing up in the southern United States. Millie is well-known for her famous restaurant but she is also a successful baker and caterer.

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