Blueberry Lemon Ricotta Muffins
Experience a delightful blend of flavors with these Blueberry Lemon Ricotta Muffins. Made with fresh blueberries and a hint of lemon, these muffins are moist and rich, thanks to the addition of ricotta cheese. Perfect for breakfast or a snack, they're a refreshing twist on a classic treat.
Ingredients
- 2 Eggs
- 3 tbsp lemon juice
- zest of 2 lemons
- 1/2 cup vegetable oil
- 1/4 cup milk
- 3 tbsp melted butter
- 1/4 cup honey
- 1 cup ricotta cheese
- 1 3/4 cup flour
- 1/2 cup sugar
- 1/4 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup blueberries
Instructions
- Preheat the oven to 350°.
- Line a muffin tin with paper liners.
- In a medium bowl, combine eggs, lemon juice, lemon zest, oil, milk, melted butter, honey and ricotta cheese.
- Whisk or beat all ingredients until smooth.
- In a large bowl, mix together the flour, sugar, salt, baking powder and baking soda.
- Add the wet ingredients to the dry ingredients, folding in with a spatula until just mixed. Careful not to over mix the batter.
- Fold in the blueberries.
- Fill the prepared muffin tins with the batter.
- Place in the oven for about 20 minutes (until a toothpick comes out clean).
- Enjoy!
Nutrition
Serving: 1muffinCalories: 213kcalCarbohydrates: 24gProtein: 4gFat: 12gSaturated Fat: 3gCholesterol: 34mgSodium: 142mgPotassium: 30mgFiber: 1gSugar: 12gVitamin C: 4mgCalcium: 3mgIron: 5mg
