By now you’ve probably realized that I’m obsessed with all things lemon ricotta. In my defence, what is there not to love? I decided to remain predictable and created these delicious, perfectly moist and sweet muffins.
We are constantly on the hunt for healthy nut free snacks to pack in Charlie’s lunch, so I held my breath and crossed my fingers as he took his first bite. He was hooked (and I was happy).
These make about a dozen large muffins and about three dozen mini ones depending on how full you fill the cups. They won’t last long so you may want to double up, and they freeze beautifully!
Blueberry Lemon Ricotta Muffins
- 2 eggs beaten with a fork
- 3 tablespoon lemon juice
- zest of 2 lemons
- 1/2 cup vegetable oil
- 1/4 cup milk
- 3 tablespoon melted butter
- 1/4 cup honey
- 1 cup ricotta cheese
- 1 3/4 cup flour
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup fresh blueberries
Preheat your oven to 350F and line your muffin tins (small or large) with paper liners.
In a medium bowl combine the eggs, lemon juice, lemon zest, oil, milk, melted butter, honey and the ricotta cheese. Whisk until all of the ingredients are mixed together and smooth.
In a separate large bowl, mix together your flour, sugar, salt, baking powder and baking soda.
Add your wet ingredients to your dry ingredients, folding in with a spatula until just mixed. You don’t want to over mix the batter. Fold in the blueberries.
Fill your prepared muffin tins with the batter and bake for about 15 minutes for the mini muffins and about 20 minutes for for the large ones, until a toothpick inserted in the centre comes out clean. Cool before eating.