Blueberry Lemon Ricotta Muffins w/ Lemon Sugar Topping
As if you needed another blueberry muffin recipe!
I recently did a cooking demo at a shop in my town for a Summer Entertaining Series.
I made blueberry ricotta crostini (recipe here) and had a TON of leftover blueberries and ricotta cheese.
I froze most of the berries by laying them out on a large sheet pan and leaving them uncovered in the freezer for 2 hours.
They will get hard like marbles.
Then just pop them in ziploc bags and you will have summer berries on hand anytime you like!
I saved some to make these delicious muffins.....a great way to use up the ricotta cheese.
They have a lemon sugar top which is also pretty fabulous.
It's a win win.
Blueberry Lemon Ricotta Muffins w/ Lemon Sugar Tops: (adapted from Honest Cooking)
3/4 cup whole milk fresh ricotta
2 large eggs
1 teaspoon vanilla extract
1 stick unsalted butter, 4 ounces, melted and cooled
1 1/3 cup sugar (1 cup for the batter, 1/3 cup for the topping)
grated zest of a lemon
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon sea salt
1 & 1/3 cups fresh blueberries
Preheat the oven to 350F.
Spray a 12 cup muffin pan with baking spray or line with paper cups.
In a large bowl add the lemon zest to the sugar and rub together with your fingertips until well incorporated, it should look like wet sand. Remove 1/3 cup of the lemon sugar for the muffin topping.
Place the ricotta, eggs and vanilla in a medium size bowl, whisk together and stir in the melted butter.
Stir the flour, baking powder, baking soda and salt into the large bowl containing the lemon sugar.
Gently stir the ricotta mixture into the sugar/flour mixture, the batter will be very thick.
Gently fold in the blueberries.
Divide the batter between the muffin cups and evenly sprinkle the lemon sugar on muffin tops.
Place the muffins into the oven for 25-30 minutes or until the tops are golden and a toothpick inserted comes away clean.
Place on metal rack to cool.
These freeze nicely too!