I had some ricotta left over from the panzarottis we had for dinner the other night, as well as some blueberries from the pie I baked on the weekend, so I looked for a recipe to combine the two and found ricotta blueberry muffins. I baked them up this afternoon and they are so good! Definitely a keeper recipe. I haven’t changed any of the contents of the recipe, but I did reorder the ingredients list so that you use them in order (it’s the Virgo in me). This makes 18 normal-sized muffins.
Ricotta Blueberry Muffins
- 2 cups all-purpose flour
- Pinch of salt
- 1.5 tsp baking powder
- 1/3 tsp baking soda
- 1 cup sugar
- 1/2 cup butter, room temperature
- 2 eggs
- 3/4 cup ricotta cheese
- Lemon and orange zest
- 2 tsp orange blossom water (if you don’t have orange blossom water on hand, you can substitute orange extract, orange juice and zest, or vanilla extract. I used orange juice)
- 1 cup fresh blueberries
- Preheat the oven to 350F
- Mix the dry ingredients: flour, salt, baking powder and baking soda.
- In another bowl, make a batter with the sugar and the butter.
- Add the eggs to the batter one by one, and then add the ricotta, the lemon and orange zest, and the orange blossom water.
- Mix the flour and the batter together.
- Add the blueberries and mix with care: we don’t want to turn our batter blue by mashing the blueberries.
- Use some cooking spray on your muffin pan (I use silicone muffin tins so I don’t need to grease them, and for the 6 that didn’t go in the silicone pans, I used muffin liners – there is enough butter in these that you probably don’t need to grease your pans), and then scoop the batter into the pan.
- Sprinkle some sugar on top. (I used 1 teaspoon total over the 18 muffins)
- Bake for about 25 to 30 minutes, until the muffins turn golden.