Blueberry Lemon Ricotta Muffins
When life gives you lemons… make muffins! Blueberry lemon ricotta muffins, that is. I just cannot handle how fluffy and perfect the batter was for these. It was so light and airy. I have made this exact recipe in the past but I made it in loaf form. This time I wanted to add berries, and I think muffins are the perfect breakfast to have on the go or add to Greek yogurt - or better yet, enjoying with a cup of coffee, yum! I have only made these using this flour and haven’t tried any other variations - so if you want to change anything up go for it, but I can’t guarantee how it will turn out!
Yield: 15
Blueberry Lemon Ricotta Muffins
When life gives you lemons, make muffins! Blueberry lemon ricotta muffins, that is! These are incredibly fluffy, and full of flavor. I prefer them with a drizzle of honey and a cup of coffee. They're gluten free as well!
Ingredients
- 1 stick unsalted butter room temp
- 1 1/2 cups gluten free all purpose flour
- 2 tsp. baking powder
- 1 tsp. pink Himalayan salt
- 1 1/4 cup whole milk ricotta cheese
- 1 cup sugar
- 3 eggs
- 1 tsp. vanilla
- Juice of 1 lemon
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350°F.
- Place ricotta cheese, sugar, and butter in a large bowl. Use a hand mixer and mix together for about 2 minutes, until it is whipped really well.
- Add in eggs, vanilla, and lemon juice and continue to mix.
- Next, add in the flour, sea salt, baking powder and mix until everything is blended.
- Finally, add in the blueberries and stir in with a spatula.
- Transfer to a well greased muffin pan (I have actually been using this one that you don't have to grease and I love it - it's so easy to clean, nothing sticks). I was able to make 15 muffins with this batter.
- Bake for 18 minutes. Let cool completely (at least 20 minutes) before removing from the pan.
- Drizzle with honey or sprinkle a bit of powdered sugar, enjoy!
