How to Make Blueberry and Ricotta Muffins
Those Blueberry and ricotta muffins are so easy to make, so delicious and so fluffy. After one try you going to make this muffins recipe every weekend. You can substitute the blueberries with your other favorite berry if would like.
Makes about 12-15 muffins
Ingredients:
- 2 cups (280g) flour
- 1 cup (200g) Sugar
- 1¼ cups (160g) fresh/frozen blueberries
- 2 tsp (6g) baking powder
- 1/8 tsp Baking soda
- ½ tsp (2.5g) Salt
- 1 tbsp orange zest
- 1 cup (250g) ricotta
- 2/3 cup (160g) buttermilk
- 1/3 cup (75g) melted butter
- 2 eggs
- 2 tbsp Orange juice
- 1 tsp Vanilla extract
Method:
1.Preheat oven to 180c/360f.
2.In a large bowl add all dry ingredients and mix.
3.In other large bowl add ricotta and eggs (1 at a time, beating well after each addition), add all liquid ingredients and stir.
4.Gently fold in flour mixture into liquid mixture using a rubber spatula then fold blueberries.
5.Divide the batter evenly among the muffin molds,
6.Bake 20-30 min at 360f/180c or until a toothpick inserted into center of a muffin comes out clean.
7.Cool on a wire rack for 15-20 minutes
*the Orange juice and Orange zest can be substituted with lemon
Recipe source
