Fast and Fresh Blueberry Muffins

I found this easy recipe on https://www.thespruceeats.com/blueberry-and-ricotta-muffins-912759. I don’t bake with ricotta cheese often but it kept the muffins moist. I think I will incorporate more ricotta into my baked goods.
I added some lemon zest and cinnamon, which made this recipe pop with more flavor!
This would be a great breakfast muffin to eat in the morning, as it’s very light and fluffy. Not too heavy or filling so you still have the energy to get stuff done!
Or you can just take a nap after you eat one, which sounds like an even better plan!

Ingredients Needed:

• 1 1/2 cups of flour
• 3/4 cups of sugar
• 2 teaspoons of baking powder
• 1 teaspoon of cinnamon
• 1/2 teaspoon of salt
• 3/4 cups of full-fat ricotta cheese, (Whatta ya know, Whatta ya say, I used Galbani brand)
• 1/3 cup of olive oil
• 5 tablespoons of whole milk
• 1 egg
• 2 teaspoons of vanilla extract
• 1 (6 -oz) carton of blueberries
• zest of 1 whole lemon, (zest only)
• olive oil spray
• 1 (12 cups) muffin tin, (batter makes 11 muffins)
• Zester or cheese grater for lemon
• Music blasting loudly so you have sumthin’ to dance to.
  (this produces tastier baked treats!)

***Turn the heat up to 375 degrees on your oven***

FYI, I made these muffins in April, in case you’re wondering why the milk date is 4-28-20. No, I did not use some crusty old milk, lol!
A girls gotta try these recipes first before I bring them to you!

Get all ingredients together.

1. Spray olive oil generously in every cup of the muffin tin.

2. Rinse off the blueberries. Put aside.

3. In a bowl, stir together the flour, sugar, baking powder, cinnamon, and the salt.

4. In a separate bowl stir together the the ricotta, olive oil, milk, egg, and vanilla extract.

5. Next, pour the wet mixed ingredients into the dry mixed ingredients. Stir just until combined.

6. Pour the blueberries in and fold into the batter.

7. Grate zest of lemon and stir it into the mixture.

8. Using a 1/4 measuring cup, pour batter into one cupcake tin at a time until you get 11 muffins.

9. Bake in oven for 20 mins at 375 degrees.

Pull those bad boys out of the oven, let sit for at least 5 minutes.

I use a butter knife and gently scrape around the muffins until they just slide out of the pan. I then put them on a cooling rack.

the best part…

Now is the time to either eat 1 muffin and get up for work…
OR just stand over the kitchen sink scarfing maybe 2 muffins down, then going back to sleep.
Your choice!

Don’t miss out, bake these up, have a big bite, and let me know what you think!