Lemon Blueberry Ricotta Muffins
Learn how to make the moistest lemon blueberry ricotta muffin from scratch in no time.
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Cooking tools:
- Muffin tin
- Cooling rack
- Microplane
- Cupcake liner
- Oven
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Toothpick
Ingredients
- 1 cup sugar + 1 tbsp for the top
- 1 egg at room temp
- 1 lemon zested and juiced
- ½ cup (1 stick) butter melted and cooled
- 1 cup Miceli’s whole milk ricotta cheese
- ½ tbsp vanilla extract
- 2 cups flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt (omit if using salted butter)
- 1 ½ cups fresh blueberries
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