These luscious lemon ricotta muffins are everything you could ever desire a muffin to be. Lemony, rich, tender, studded with fresh blueberries, and dripping in a sweet lemon glaze. Plus, they're a muffin recipe you won't even have to drag the mixer out for. Does it get any better?
Not all blueberries are the same. Trust me on this one. Most store-bought blueberries lack an actual blueberry taste. Not to mention that they are most likely either too hard or too mushy. So when blueberries are in season, definitely try to get them at your local farmer's market. I even go so far as to frequent the same vendor each year because I know that their blueberries are far superior to any others that I have tried in the past. That's right, I'm a blueberry snob. No apologies. And yes, during blueberry season, I will tell just about anyone which vendor to visit at the local farmer's market for the best blueberries. I like to spread the love. Who doesn't need a pint of blueberries in their life that actually taste like blueberries? But even if you can't find the most amazing blueberries in your area, don't let that stop you from making these muffins. The lemony flavor and lusciousness of the ricotta will more than compensate for any flavor lacking from substandard generic store-bought blueberries.
Ingredients:
Muffins:
- 1 3/4 Cups All-Purpose Flour
- 3/4 Cup Granulated Sugar
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Kosher Salt
- 1 Egg
- 3/4 Cup Part-Skim Ricotta
- 1/2 Cup Whole Milk
- 1/4 Cup Extra-Virgin Olive Oil
- Zest of 1 Large Lemon (Approximately 1 Tablespoon)
- Juice of 1 Large Lemon (Approximately 2 Tablespoons)
- 1 Teaspoon Vanilla
- 1 Cup Fresh Blueberries
Glaze:
- 3/4 Cup Powdered Sugar
- Zest of 1 Large Lemon
- 1 to 2 Tablespoons Lemon Juice
Directions:
Muffins:
- Preheat oven to 425 degrees.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In a medium mixing bowl, whisk together the egg, ricotta, milk, olive oil, lemon zest, lemon juice, and vanilla.
- Add the wet ingredients to the dry ingredients and mix with a silicone spatula until just combined.
- Line a muffin tin with 12 paper liners and use an ice cream scoop to distribute the batter between the liners evenly.
- Place several blueberries on top of each batter-filled paper muffin liner.
- Bake for 5 minutes.
- Decrease the heat to 375 degrees and continue baking for 11 to 14 minutes, or until a toothpick or knife inserted into the middle of a muffin comes out clean.
- Allow to cool completely before glazing.
Glaze:
- In a small bowl, whisk together the powdered sugar, lemon zest, and enough lemon juice to make the glaze thin enough to spoon on top of the muffins but not so thin that it runs off.
Suggestions:
- Place a teaspoon of rice in the well of each muffin tin before placing the paper liner in it. The rice will help prevent the muffin bottoms from burning and absorb excess oil that will make your paper liners greasy.
- You can gently fold the blueberries into the muffin batter if you choose, however, placing them on top ensures an even amount of blueberries in each muffin.
- The blueberries may not burst open during baking, so when glazing each muffin, I used the edge of the spoon to poke a few blueberries and allow their juice to run out onto the muffin. I think it makes for a much prettier muffin but you do you.
Improvements:
- Replace the lemon zest and juice with orange zest and juice.
- Add a tablespoon or two of poppy seeds to the muffin batter.
- Muffins aren't just for breakfast or dessert, they also go amazingly well with soup or chowder. Serve these muffins alongside this Fish & Potato Chowder with Irish Whiskey or this Rotisserie Chicken Alphabet Soup. CLICK HERE for more great soup, chili, stew, or chowder recipes.
- After you glaze the muffins, sprinkle a few sliced almonds on top of each muffin.
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