Name: Blueberry and Ricotta Muffins
Prep time: 60 min
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

Blueberry and Ricotta Muffins

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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.

Several freshly baked blueberry muffins in white paper liners are arranged on a wooden surface. A white cup filled with blueberries is placed in the background. Some blueberries have spilled onto the surface next to the cup.

Blueberry and Ricotta Muffins

3 from 33 votes

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Prep Time 1

WORK TIME 15

DIFFICULTY Easy

Cuisine World

Servings yields

Ingredients

2 cups 280g flour
1 cup 200g Sugar
1¼ cups 160g fresh/frozen blueberries
2 tsp 6g baking powder
⅛ tsp Baking soda
½ tsp 2.5g Salt
1 tbsp orange zest
1 cup 250g ricotta
⅔ cup 160g buttermilk
⅓ cup 75g melted butter
2 eggs
2 tbsp Orange juice
1 tsp Vanilla extract

Instructions

DIRECTIONS

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, 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 -