Go Back
Email Link
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Blueberry Ricotta Poppyseed Muffins
Makes about 1 1/2 dozen
4.67
from
6
votes
Print Recipe
Pin Recipe
Course
Breakfast, Dessert
Servings
1.5
dozen
Equipment
Cupcake tray
Paper liner
Large Bowl
Whisk
Medium bowl
Wire rack
Ingredients
1x
2x
3x
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 :)
Keyword
Muffins
Tried this recipe?
Let us know
how it was!