Best Ricotta Blueberry Muffins Recipe

Ingredients

• 1 cup white sugar
• 0.5 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
• 0.5 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 2 cups fresh blueberries
• 0.25 cup turbinado sugar (such as Sugar in the Raw®)

Instructions

1. Preheat your oven to 350°F (175°C). Prepare a 12-cup jumbo muffin tin by lining it with extra-large paper liners for easy removal.
2. In a mixing bowl, cream together white sugar, butter, and lemon zest using an electric mixer until the mixture is light and fluffy. Beat in ricotta cheese, followed by the egg, lemon juice, and vanilla extract until well combined.
3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually stir this dry mixture into the wet butter mixture until just combined; the batter will be thick. Gently fold in the fresh blueberries.
4. Evenly divide the muffin batter among the prepared muffin cups. Sprinkle 1 teaspoon of turbinado sugar over the top of each muffin for a delightful crunch.
5. Bake in the preheated oven for 26 to 28 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out mostly clean with a few crumbs. Transfer the muffins to a wire rack to cool for 15 to 20 minutes before serving.

Nutrition

• Calories: 280 kcal
• Fat Content: 11 g
• Fiber Content: 1 g
• Sugar Content: 23 g
• Sodium Content: 196 mg
• Protein Content: 5 g
• Cholesterol Content: 46 mg
• Carbohydrate Content: 41 g
• Saturated Fat Content: 7 g
• Unsaturated Fat Content: 0 g