Lemon-ricotta blueberry muffins by Millie Peartree
8
Points®
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)
Sugar
1 cup(s)
Baking powder
½ tsp
Baking soda
½ tsp
Table salt
½ tsp
Lemon
2 item(s), large, zested
Unsalted butter
½ cup(s), at room temperature
Part skim ricotta cheese
1 cup(s)
Egg
1 large egg(s)
Fresh lemon juice
1 Tbsp
Vanilla extract
1 tsp
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
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