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Ingredients

1 cup white sugar ½ cup unsalted butter, at room temperature 1 tablespoon freshly grated lemon zest 1 cup whole milk ricotta cheese 1 large egg 1 tablespoon fresh lemon juice 1 teaspoon vanilla extract 2 cups all-purpose flour ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 2 cups fresh blueberries ¼ cup turbinado sugar (such as Sugar in the Raw®)

Nutrition Info

280.2 calories carbohydrate: 40.9 g cholesterol: 46.3 mg fat: 11 g fiber: 1.2 g protein: 5.3 g saturatedFat: 6.7 g servingSize: - sodium: 196.1 mg sugar: 23.2 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with extra-large paper cupcake liners.
Beat white sugar, butter, and lemon zest together using an electric mixer in a mixing bowl until light and fluffy. Beat in ricotta cheese, followed by egg, lemon juice, and vanilla extract.
Combine flour, baking powder, baking soda, and salt together in a separate bowl. Stir into butter mixture until just combined, batter will be thick. Carefully fold in blueberries.
Divide batter evenly among the prepared muffin cups. Sprinkle 1 teaspoon of turbinado sugar over each muffin.
Bake in the preheated oven until muffins are golden on top and a toothpick inserted into a muffin comes out mostly clean with some crumbs, 26 to 28 minutes. Remove muffins from the oven and carefully transfer to a wire rack to cool, 15 to 20 minutes.

12 muffins

My favorite ricotta-blueberry muffin recipe!