blueberry lemon muffins with ricotta
this recipe makes a small batch, and is easy to make with just two bowls, a whisk and a rubber spatula. perfect for littles to help with, as they’re pretty forgiving. they’re light and fluffy with plenty of lemon zing and a juicy kick from all the blueberries.
ingredients
1 cup flour
5 tablespoons sugar
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
zest of one lemon
1 egg
1/2 cup ricotta cheese
1/2 tsp vanilla extract
3 tbsp lemon juice (about 1 lemon, depending on how juicy it is)
1 tbsp milk
about 1 tbsp honey
3 tbsp olive oil
2/3 cup of frozen wild blueberries
instructions
preheat oven to 350. add the flour, sugar, baking powder, baking soda, lemon zest, and salt into a small bowl. whisk together to incorporate. in a separate larger bowl whisk together the egg, ricotta, lemon juice, milk, honey, oil, and vanilla. add the dry ingredients and the blueberries to the wet. fold together until just moistened. either spray muffin tin with cooking spray or line with muffin liners. fill each muffin cup to about 3/4 and bake for 15-20 minutes depending on how your oven cooks. Mine are usually done at 19 minutes but i always start checking them at 15. cool in the pan for at least ten minutes before turning out onto a cooling rack. enjoy!
Six Sussex Homestead 