
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