I had extra ricotta on hand that needed to get used so decided to add it to my usual blueberry muffin recipe. The result is a super moist blueberry muffin.
2 Cups Unbleached Flour
1 Cup Sugar
2 1/2 Teaspoons Baking Powder
1/2 Teaspoon Kosher Salt
2 Beaten Eggs
1/2 Cup Ricotta Cheese
3/4 Cup Buttermilk
1/2 Cup Melted Butter
1 Tablespoon Fresh Lemon Zest
1 Cup Fresh Blueberries
Extra Sugar For Sprinkling
Preheat oven to 375 degrees.
Line twelve 2 1/2-inch muffin cups with muffin liners. Set aside.
In medium-size bowl sift together flour, sugar, baking powder, and kosher salt. Make a well in center of flour mixture. Set aside.
In medium-size bowl combine eggs, ricotta, buttermilk, butter, and lemon zest. Add all at once to flour mixture. Stir just until moistened. Batter will appear lumpy. Fold in blueberries.
Spoon batter into prepared muffin cups. Fill each almost full. Sprinkle tops with sugar.
Place in oven 20 minutes until golden.
Remove from oven and cool 5 minutes on wire rack before removing.
Makes 12 muffins
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Total Time: 40 Minutes
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