Holidae House Blueberry Lemon Ricotta Muffins

A very hearty and light way to start the breakfast off.

Blueberry Lemon Ricotta Muffins
Yields 16
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Cook Time
25 min
Cook Time
25 min
  1. 2 cups all-purpose flour
  2. 1/2 cup granulated sugar
  3. 2 and 1/2 teaspoons baking powder
  4. 1/2 teaspoon salt
  5. 1 cup ricotta cheese
  6. 1/2 cup milk
  7. 8 tablespoons (1 stick) unsalted butter, softened
  8. 2 large eggs
  9. Zest of 2 lemons
  10. 1 cup fresh blueberries
  1. Preheat the oven to 400 degrees.
  2. Line a muffin tin with desired paper liners, or spray with cooking spray.
  3. In a large bowl, combine the flour, sugar, baking powder, and salt, mixing well.  Set aside.
  4. In your standing mixer fitted with the paddle attachment, mix the ricotta cheese, milk, and butter at low-speed, mixing well.
  5. Add the eggs, one at a time, mixing well after each addition.
  6. Add the lemon zest, mixing well.
  7. On low speed, slowly add the dry ingredients to the wet ingredients, until just combined.
  8. By hand, gently fold the blueberries into the batter (you don’t want them to break apart from the intensity of the paddle) with a rubber spatula.
  9. Evenly divide the batter between your prepared pans, and bake until golden brown on top, about 25 minutes, rotating the pans halfway through baking.
  10. Let cool for 10 minutes in muffin pans before transferring to a wire rack to cool completely. Servings: 16 muffins
Austin's Holidae House http://holidaehouse.com/