Blueberry Lemon Ricotta Muffins

I have been loving muffins these days. Last week I made morning glory muffins (that recipe is to come). This week I had some lovely blueberries that I wanted to use, hence my lemon blueberry ricotta muffins. Ricotta cheese makes these muffins so moist and fluffy! They’re so refreshing.

Start by combining the lemon zest and lemon juice. Let that sit and get nice and lemonie while you get the rest of the ingredients together. Sift together the flour, sugar, baking powder, baking soda and salt. Wash and dry the blueberries. In a standing mixture, beat the ricotta cheese until it’s smooth. Then add in the eggs, one at a time, beating well after each addition. Next, beat in the buttermilk and the extract.

Mix in the dry ingredients, about 1/3 at a time, followed by the lemon juice/zest mixture. Then fold in the blueberries. Use about ½ cup ice cream scoop to fill muffin tins.

I’ll be honest, I don’t usually let muffins cool before eating them. These were no exception. There’s nothing like a warm muffin right out of the oven! 

Blueberry Lemon & Ricotta Muffins

zest of 1 lemon

1 lemon, juiced

1 C ricotta cheese

2 large eggs

1 C buttermilk

1/2 tsp vanilla extract

1 C all purpose flour

1 C Oat flour

3/4 C sugar

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 cup fresh blueberries washed and dried.

Preheat your oven to 350 degrees and line 15 muffin tins with paper liners.

Combine the lemon zest and lemon juice. Let that sit and get nice and lemonie while you get the rest of the ingredients together.

Sift together the flour, sugar, baking powder, baking soda and salt.

Beat the ricotta cheese until it’s smooth. Then add in the eggs, one at a time, beating well after each addition.

Next, beat in the buttermilk and the extract.

Mix in the dry ingredients, about 1/3 at a time, along with the lemon juice/zest mixture. Fold in the blueberries. Use about ½ cup ice cream scoop to fill muffin tins.

Bake for 20 to 25 minutes, or until a toothpick is inserted and comes out clean.

Cool for 5 minutes before removing and cooling completely on a wire rack. Store in an airtight container in the fridge. You can also freeze in a ziplock bag and they thaw out nicely!

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