Name: Ricotta-Blueberry Muffins
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: White sugar - 1 cup; Unsalted butter, at room temperature - ½ cup; Freshly grated lemon zest - 1 tablespoon; Whole milk ricotta cheese - 1 cup; Egg - 1 large; Fresh lemon juice - 1 tablespoon; Vanilla extract - 1 teaspoon; All-purpose flour - 2 cups; Baking powder - ½ teaspoon; Baking soda - ½ teaspoon; Salt - ½ teaspoon; Fresh blueberries - 2 cups; Turbinado sugar (such as Sugar in the Raw®) (Optional) - ¼ cup

Ingredients for - Ricotta-Blueberry Muffins

1. White sugar 1 cup

2. Unsalted butter, at room temperature ½ cup

3. Freshly grated lemon zest 1 tablespoon

4. Whole milk ricotta cheese 1 cup

5. Egg 1 large

6. Fresh lemon juice 1 tablespoon

7. Vanilla extract 1 teaspoon

8. All-purpose flour 2 cups

9. Baking powder ½ teaspoon

10. Baking soda ½ teaspoon

11. Salt ½ teaspoon

12. Fresh blueberries 2 cups

13. Turbinado sugar (such as Sugar in the Raw®) (Optional) ¼ cup

How to cook deliciously - Ricotta-Blueberry Muffins

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with extra-large paper cupcake liners.

2 . Stage

Beat white sugar, butter, and lemon zest together using an electric mixer in a mixing bowl until light and fluffy. Beat in ricotta cheese, followed by egg, lemon juice, and vanilla extract.

3 . Stage

Combine flour, baking powder, baking soda, and salt together in a separate bowl. Stir into butter mixture until just combined; batter will be thick. Carefully fold in blueberries.

4 . Stage

Divide batter evenly among the prepared muffin cups. Sprinkle 1 teaspoon of turbinado sugar over each muffin.

5 . Stage

Bake in the preheated oven until muffins are golden on top and a toothpick inserted into a muffin comes out mostly clean with some crumbs, 26 to 28 minutes. Remove muffins from the oven and carefully transfer to a wire rack to cool, 15 to 20 minutes.