Blueberries, lemon and ricotta all in one tasty muffin

By Lynda Rego
Posted 2/9/18

Looking for something special to make for your honey for Valentine’s Day? These muffins say I love you. I recently made ricotta with a cheese-making kit I got for Christmas. It came out great. …

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Blueberries, lemon and ricotta all in one tasty muffin

Posted

Looking for something special to make for your honey for Valentine’s Day? These muffins say I love you.
I recently made ricotta with a cheese-making kit I got for Christmas. It came out great. But, I had to use it up fairly quickly. So, I made lemon ricotta pancakes and then these muffins. (There also were buy one/get one free blueberries at the market.)
I got a recipe from Michelle Abendschan’s blog. She adapted it from a recipe by Giada De Laurentiis. But, of course, I changed it a little, too. I don’t like too much almond extract. I think it has a fake taste. If you don’t mind it, you can double the amount called for here.
The batter is actually a dough. Don’t let that make you nervous. As long as you cream the butter and sugar until it’s really fluffy, these come out light and tender.


Lemon Ricotta Blueberry
& Almond Muffins

from Je Mange la Ville blog
Makes 11 to 12 muffins


2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup (1 stick) unsalted butter at room temperature *
The zest of one whole lemon
1 cup whole-milk ricotta cheese
1 large (or extra large) egg
2 teaspoons fresh lemon juice
1/4 teaspoon almond extract
1 cup blueberries
1/3 cup sliced almonds
1 tablespoon raw sugar


Spray muffin tin with non-stick spray (the butter/flour spray is best if you have it). Preheat the oven to 350 degrees F.
Whisk the flour, baking powder, baking soda and salt in a small bowl.
Using an electric mixer, beat 1 cup sugar, butter and lemon zest in a large bowl until light and fluffy. (This is important. Get it light and fluffy or your muffins will be heavy). Beat in the ricotta.
Beat in the egg, lemon juice and almond extract. Add the dry ingredients and blueberries. Stir just until blended. I use a rubber spatula so you can work all the flour in. The batter will be very thick, almost like a scone dough.
Divide the batter among the prepared muffin cups. I make 11, but you can make 12. Sprinkle the almonds and then the raw sugar over the muffins.
Bake until the muffins are pale golden on top, about 20 minutes for 12 (or 25 minutes for 11). I check with a toothpick just to be sure.
Cool slightly in the muffin pan before removing to a wire rack. Serve warm or at room temperature.
* If the butter is straight from the fridge, put in the microwave still in the wrapper and microwave for 20 seconds on 2 power. Then turn it over and repeat. If that’s not enough, do another 10 seconds. Don’t melt it. You just want it soft.

Visit Lynda Rego on Facebook at www.facebook.com/lynda.rego where she shares tips on cooking, books, gardening, genealogy and other topics. Click on Like and share ideas for upcoming stories.

food, muffins, blueberries, ricotta, lemon

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