It’s no secret that I’m a muffin fan. It’s a go-to breakfast favorite in our house. Probably because I’m always rushing out the door in the morning and muffins are super convenient for grab-and-go.
If your house is like ours, chances are there are always berries around — especially during the summer! This recipe is a fan-fav with the Walsh clan and combines tangy lemon, sweet berries and (surprise!) ricotta cheese. You could easily substitute blackberries or raspberries; use whatever is handy. Light and fluffy, these muffins bake in about 20 minutes and are perfect for the “get to camp dash.”
lemon ricotta blueberry muffins
- 1 cup unbleached all-purpose flour
- 1 cup white wheat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 lemons
- 1 cup of white sugar
- 1 cup of whole ricotta cheese
- 1 teaspoon vanilla
- 1 stick of butter, softened
- 1 egg
- 1 cup of blueberries
- turbinado sugar (for sprinkling)
Makes 12 muffins
Preheat oven to 350 F. Spray a cooking pan (or line with cupcake liners).
In a medium-sized bowl, combine both flours, baking powder, baking soda and salt. Set aside. You could sift, but I’m about speed in the morning and this muffin recipe doesn’t seem to need it.
Zest both lemons. (Don’t throw them out! You need the juice!) Combine lemon zest with white sugar.
In a large bowl, beat lemon-sugar mixture with butter until creamy (I used my Kitchen Aid Mixer for this). Add in ricotta cheese and beat until fluffy and smooth, about three minutes. Add in egg, vanilla and juice from both lemons. Mix on high for about 3 minutes. Fold in flour mixture.
Stir in blueberries.
Fill muffin cups 3/4 the way full. Sprinkle with turbinado sugar. Bake for 18-20 minutes, or until toothpick comes out clean. Let cool for about 5 minutes.
(cool) tip: Want fresher than fresh berries? Not sassy berries, you know what I mean. Check out our round-up of baltimore area pick-your-own farms!