A group of muffins on a
            cooling rackDescription automatically generatedLEMON RICOTTA BLUEBERRY MUFFINS

Ingredients

·       ½ cup granulated sugar ( not very sweet; Sandy thinks we should add another ¼ cup for those we take to SS, or as in another recipe, ¼ cup honey

·       Zest of one lemon

·       2 large eggs

·       1cup whole milk ricotta cheese

·       1/2 cup vegetable oil

·       ¼ cup whole milk

·       1 teaspoon vanilla bean paste or vanilla extract

·       3 tablespoons lemon juice

·       2 cups all purpose flour

·       2 teaspoon baking powder

·       ½ teaspoon kosher salt

·       1 cup fresh blueberries

·       1 tablespoon all purpose flour

·       1 tablespoon turbinado sugar

Instructions

·       Preheat your oven to 375℉.

·       In a mixing bowl, combine the granulated sugar with the lemon zest by rubbing it together with your fingers to infuse the lemon flavor throughout the sugar.

·       To the lemon sugar, add the eggs until fully combined.

·       To the same bowl add the ricotta cheese, vegetable oil, whole milk, vanilla, and lemon juice. Mix to combine and until smooth.

·       To the bowl add the flour, baking powder, and salt. Mix until just combined.

·       Toss your blueberries in 1 tablespoon flour until evenly coated.

·       Gently fold the floured blueberries into the muffin batter.

·       In a lined muffin tin, scoop batter into the molds until just about at the top of the mold. Sprinkle turbinado sugar evenly over each and bake at 375℉ for 20 minutes until golden brown and a tester comes out clean.

Adapted from https://cozycravings.com/lemon-ricotta-blueberry-muffins/#recipe

We used a 1/3 cup measure to scoop the batter, which is why we ended up with 10 muffins; next time use a ¼ cup measure to make sure all 12 are filled and then come back and top off.

24Aug2024  We adjusted the recipe a bit; added the extra 1/4-cup sugar; used buttermilk instead of milk. Reduced baking powder to 1.5 tsp and added 0.5 tsp baking soda. Increased ricotta by 1/4 cup as well as flour. Used the whole box of blueberries, which meant 1-1/4 cups or so. The increases were an attempt to get a doz muffins. Using the 1/4-cup measure to fill muffin tin worked. Made these to take to Sunday School the next day.