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.