Wild Blueberry and Ricotta Muffins
Enjoy delicious Wild Blueberry and Ricotta Muffins for a brain-healthy treat! Made with fresh wild blueberries and creamy ricotta, these muffins are perfect for breakfast or snacks.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at wildblueberries.com.
Cooking tools:
- Muffin tin
- Cupcake liner
- Hand mixer
- Microplane
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Fork
- Toothpick
Ingredients
- 1 cup sugar
- 1/2 cup butter, unsalted, softened
- 2 each eggs slightly beaten
- 1 3/4 cup flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup wild blueberries
- 1 cup ricotta cheese, use low or nonfat if available
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon lemon zest
- 1/2 cup milk, 2 percent
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