Wild Blueberry and Ricotta Muffins #RecipeReDux
 
Prep time
Cook time
Total time
 
Serves: 16 muffins
Ingredients
  • 1 cup sugar
  • ½ cup butter, unsalted, softened
  • 2 each eggs slightly beaten
  • 1¾ cup flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup wild blueberries
  • 1 cup ricotta cheese, use low or nonfat if available
  • 1 tablespoon lemon juice, freshly squeezed
  • ½ teaspoon lemon zest
  • ½ cup milk,2 percent
Instructions
  1. Cream together sugar and butter. Add eggs. Stir in Ricotta, lemon juice and zest.
  2. In another bowl mix together, flour, baking powder and salt.
  3. Alternate adding flour mix and milk to the butter mixture.
  4. Fold in wild blueberries.
  5. Bake in paper-lined cupcake tins at 350 for about 30 minutes or until inserted toothpick comes out clean.
Notes
Nutrition (per serving): 189 calories, 69 calories from fat, 7.9g total fat, 43.9mg cholesterol, 130.3mg sodium, 63.3mg potassium, 25.7g carbohydrates, <1g fiber, 13.9g sugar, 4.3g protein, 289.8IU vitamin a, 1.3mg vitamin c.
Nutrition Information
Calories: 189 Fat: 69
Recipe by Cindy's Recipes and Writings at https://www.cindysrecipesandwritings.com/wild-blueberry-and-ricotta-muffins-reciperedux/