Blueberry Lemon Ricotta Muffins

18 Jan

I love opening my refrigerator and pantry, taking stock of what’s inside, and creating a recipe based on ingredients I already have. Tonight, I opened the fridge and saw half a container of ricotta cheese and half a pint of blueberries left. After a bit of tastespotting, I came up with these delightful muffins!

Blueberry Lemon Ricotta Muffins
Adapted from: Tastespace
Makes 12 muffins

2 cups flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup ricotta cheese (full or part-skim)
1/2 cup milk
6 tablespoons butter, melted
2 eggs
zest of 2 lemons
lemon juice from 1.5 lemons (more or less to taste)
1 cup of blueberries (all I had, more or less to taste)

-Preheat oven to 400 degrees and line muffin pan with liners or grease
-In a large bowl, stir together flour, sugar, baking power, and salt
-In a smaller bowl, mix together ricotta cheese, milk, butter, eggs, and lemon zest/juice
-Create a well in the dry mixture and pour the wet mixture inside, fold until just incorporated
-Gently fold in blueberries
-Spoon batter into muffin pans
-Bake for 20 minutes or until golden brown

Note: the amount lemon is really subjective but I found that the blueberry taste is very strong and more lemon is probably better than less!


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