Snack

Lemon Blueberry Ricotta Muffins is for Snack.

Lemon Blueberry Ricotta Muffins takes 15 minutes to prepare.

Lemon Blueberry Ricotta Muffins takes 30 minutes to cook.

Lemon Blueberry Ricotta Muffins makes 12 servings.

The ingredients for Lemon Blueberry Ricotta Muffins are:

2 cups flour
1/2 cup sugar
21/2 tsp. baking powder
1/2 tsp. salt
1 cup ricotta cheese
1/2 cup milk
4 tblsp. unsalted butter, room temperature
2 eggs
zest of 2 lemons
1 cup blueberries

Here is how you make Lemon Blueberry Ricotta Muffins:

Preheat oven to 400 degrees F. In a medium-sized bowl, whisk together flour, baking powder, sugar, and salt. In a large bowl, use electric mixer to blend ricotta, milk, and butter until completely blended. Beat in eggs one at a time. Add lemon zest and mix well.Slowly add the dry ingredients into the wet ones and mix together just until it becomes incorporated. Add the blueberries and fold in. (the batter will be firm - if too dry, add a splash of milk.) Divide batter evenly into 12 prepared muffin cups. Bake for 25-30 minutes or until tops are a light golden brown. Remove and let cool for 15 minutes, then remove muffins from pan and let cool completely (if you can wait that long!)Serving Size: makes 12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user MARMAERT.

The nutritional information for Lemon Blueberry Ricotta Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 195.0

• Total Fat: 6.7 g
• Cholesterol: 48.5 mg
• Sodium: 243.6 mg
• Total Carbs: 28.0 g
• Dietary Fiber: 0.9 g
• Protein: 6.1 g