What’s for Breakfast – Blueberry Ricotta Muffins

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

Ingredients

• 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

Directions

1. Preheat the oven to 350F
2. Mix the dry ingredients: flour, salt, baking powder and baking soda.
3. In another bowl, make a batter with the sugar and the butter.
4. Add the eggs to the batter one by one, and then add the ricotta, the lemon and orange zest, and the orange blossom water.
5. Mix the flour and the batter together.
6. Add the blueberries and mix with care: we don’t want to turn our batter blue by mashing the blueberries.
7. 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.
8. Sprinkle some sugar on top. (I used 1 teaspoon total over the 18 muffins)
9. Bake for about 25 to 30 minutes, until the muffins turn golden.

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