Skip to content

Lemon Ricotta Blueberry Muffins

These muffins are tender and moist, flavored with lemon and chock full of blueberries. The batter has both whole milk ricotta and whole milk buttermilk. I love the combination of lemon and blueberries and the ricotta and buttermilk give these muffins a slight tang that is delicious. I also used some cake flour to give them a more tender crumb. The muffins are only slightly sweet and to add a little more sweetness, after you remove them from the oven brush with some melted butter and dust with granulated sugar.  When you just have to have a muffin I hope you will give these a try, they are simple to make, and you can whip them up in a flash. They also freeze beautifully. NOTE: If you use lowfat buttermilk and part skim ricotta increase butter to 6 tbs +4 tbs vegetable oil, and if you use lowfat buttermilk with whole milk ricotta just increase the butter to 6 tbs+ the 2 tbs vegetable oil.

Ingredients:

4 tbs melted butter
2 tbs vegetable oil
1 1/2 cups all purpose flour +2 tsp for blueberries
1/2 cup cake flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup sugar
3/4 cup buttermilk (whole milk buttermilk if you can find it)
1/2 cup whole milk ricotta
2 large eggs at room temperature lightly beaten
1 tsp vanilla extract
1 cup blueberries frozen (use fresh when in season)
1 1/2 tbs lemon zest
2 tbs butter melted  (to brush on top of muffins)
2 tbs granulated sugar (to dust tops of muffins)
Directions:
Pre-heat oven to 350 degrees and line muffin tin
Melt butter and add the oil, sift flour,baking powder, baking soda,salt and sugar into large mixing bowl, add the wet ingredients and lemon zest and stir only to mix, it may be a bit lumpy but thats ok. Sprinkle the blueberries with the flour and toss, add to the batter and gently stir. Place into lined muffin tin and bake at 350 degrees. Bake for 25-30 minutes or until tops are lightly browned. Let muffins sit for 10 minutes in pan, then place on rack to cool, brush top of the muffin with melted butter and dust with granulated sugar.  Makes 12 muffins
Advertisements
8 Comments Post a comment
  1. pat #

    Oh my! Do these ever look terrific!

    February 26, 2012
  2. They turned out really nicely, I wish I had fresh blueberries that would have been so much better. Thanks so much.

    February 26, 2012
  3. Oh my goodness. These look just amazing, Suzanne. I can’t wait to try them. Our blueberry bushes are all in flower right now – but I can’t wait for fresh blueberries for these, so I’m going to have to make them either today or tomorrow. LOVE them!

    February 26, 2012
    • I so envy your blueberry bushes, thank you so much, please let me know how they are if you try them

      February 26, 2012
  4. Ricotta, buttermilk….yum, delicious! Our blueberries are never ready until late summer, have filed this recipe 🙂

    February 27, 2012
    • I hated using frozen blueberries, how lucky you are to have blueberry bushes. Thank you so much

      February 27, 2012
  5. I love lemon and blueberries together! Your muffins look scrumptious, especially with the addition of ricotta.

    March 1, 2012
    • Thank you, they are so good together. I love the ricotta in the muffins, it really adds a wonderful texture and flavor.

      March 1, 2012

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: