Blueberry Ricotta Poppyseed Muffins
Makes about 1 1/2 dozen
Equipment
- Cupcake tray
- Paper liner
- Large Bowl
- Whisk
- Medium bowl
- Wire rack
Ingredients
- 2 cups all purpose flour
- ¾ cup sugar
- 2 tsp baking soda
- 1 ½ tsp poppyseeds
- 1 tsp salt
- ¾ cup whole milk ricotta
- ½ cup vegetable oil
- ¼ cup milk
- ¼ cup lemon juice
- Zest of 1 lemon
- 2 tsp vanilla
- 2 eggs
- 1 ½ cups blueberries
- Demerara sugar
Instructions
- Preheat oven to 350ºF. Line a cupcake tray with paper liners.
- In a large bowl whisk flour, sugar, baking soda, poppyseeds and salt.
- In a medium bowl, whisk ricotta, oil, milk, lemon juice and zest, vanilla and eggs until combined.
- Pour wet into dry and mix until just moistened. Careful not to over mix 🙂
- Fold in blueberries.
- Scoop batter into the prepared muffin tin. You can fill them to just about the top! Sprinkle the tops with demerara sugar.
- Bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
- Let muffins cool in the tray 10 minutes and then remove to cool completely on a wire rack.
- These can be stored in a an airtight container on the counter. Just reheat quickly in the microwave if enjoying the next day 🙂
Tried this recipe?Let us know how it was!
