Lemony Blueberry Ricotta Muffins
These little nuggets are bright and light with lemony goodness. Perfect for a slightly sweetened breakfast treat or a tasty afternoon snack!
Course Breakfast, Snack
Cuisine Italian
Servings 12 muffins
Calories 225 kcal
Dry Ingredients
- 1 1/2 cup all-purpose flour
- 3/4 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
Wet Ingredients
- 1/3 cup extra virgin olive oil
- 1/3 cup coconut milk
- 2 teaspoons lemon juice
- zest from 1/2 lemon
- 2 teaspoons vanilla extract
- 3/4 cups whole milk ricotta cheese
- 1 large egg beaten
- 1 pint blueberries
- 1/4 teaspoon of sugar for sprinkling
Preheat oven to 375 degrees F.
In a large bowl, mix the dry ingredients together thoroughly.
In another bowl, mix all of the wet ingredients.
Fold the wet ingredients into the dry ingredients, being careful not to over mix.
Fold in the blueberries.
Place 12 paper liners into the 12 cups of a muffin/cupcake pan, and fill them up 3/4 of the way with batter.
Sprinkle sugar over the top of each.
Bake on the middle rack for about 20 minutes. Stick a toothpick in the center of one of the muffins, and if it comes out clean, take those bad boys out!
Cool muffins in their cups on a wire rack for about 15 minutes.
Keyword Blueberries, lemon, olive oil, Ricotta