Ingredients
12
12 servings
- •1 cup white sugar
- •½ cup unsalted butter, at room temperature
- •1 tablespoon freshly grated lemon zest
- •1 cup whole milk ricotta cheese
- •1 large egg
- •1 tablespoon fresh lemon juice
- •1 teaspoon vanilla extract
- •2 cups all-purpose flour
- •½ teaspoon baking powder
- •½ teaspoon baking soda
- •½ teaspoon salt
- •2 cups fresh blueberries
- •¼ cup turbinado sugar (such as Sugar in the Raw®) (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with extra-large paper cupcake liners.
- Beat white sugar, butter, and lemon zest together using an electric mixer in a mixing bowl until light and fluffy. Beat in ricotta cheese, followed by egg, lemon juice, and vanilla extract.
- Combine flour, baking powder, baking soda, and salt together in a separate bowl. Stir into butter mixture until just combined; batter will be thick. Carefully fold in blueberries.
- Divide batter evenly among the prepared muffin cups. Sprinkle 1 teaspoon of turbinado sugar over each muffin.
- Bake in the preheated oven until muffins are golden on top and a toothpick inserted into a muffin comes out mostly clean with some crumbs, 26 to 28 minutes. Remove muffins from the oven and carefully transfer to a wire rack to cool, 15 to 20 minutes.
Nutritional Facts
Per 12 servings
- Calories: 280
- Carbohydrate: 41g
- Fat: 11g
- Fiber: 1g
- Protein: 5g
- Sugar: 23g
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