You all know how I hate to waste food. When I buy a container of ricotta cheese (2 cups) and only use 1 cup for pancakes, there’s a cup left. I had a recipe for blueberry ricotta muffins, but I …
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You all know how I hate to waste food. When I buy a container of ricotta cheese (2 cups) and only use 1 cup for pancakes, there’s a cup left.
I had a recipe for blueberry ricotta muffins, but I didn’t like it very much. The texture was too cakey. I wanted a muffin texture, so I started experimenting.
These are much better. They don’t use the whole cup of ricotta, but I took the other 1/4 cup and had it for breakfast with some fresh mango, which was delicious.
Blueberry Ricotta Muffins
Makes 12
3/4 cup ricotta, at room temperature
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1 stick unsalted butter, melted and cooled
2/3 cup white sugar
Grated zest of a lemon
1/4 cup turbinado sugar (Sugar in the Raw)
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fresh blueberries
Preheat the oven to 350F. Spray a 12-cup muffin pan with baking spray (or line with paper cups).
In a large bowl, add two-thirds of the lemon zest to the white sugar and stir with a fork until well incorporated.
Mix the turbinado sugar with the remaining lemon zest in a small bowl and set aside for the topping.
Place the ricotta, eggs and vanilla in a medium bowl, whisk together and stir in the melted butter.
Stir flour, baking powder, baking soda and salt into the bowl containing the lemon sugar. Gently stir the ricotta mixture into the sugar/flour mixture, the batter will be very thick. Gently fold in the blueberries. Divide the batter between the muffin cups and sprinkle the lemon sugar on the tops.
Bake for 23 to 25 minutes or until muffins are golden and a toothpick inserted in the center of one comes out clean. Cool 10 minutes; remove muffins and cool them on a rack.
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