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Mother’s Day Lemon-Bluberry Ricotta Muffins
Author: Jackie
Ingredients
Lemon Blueberry Ricotta Muffin
  • 3 cups all-purpose flour
  • 1 ¾ cups white sugar
  • 1 teaspoon salt
  • 4 teaspoons baking powder
  • ⅔ cup vegetable oil
  • 2 eggs
  • ¾ cup ricotta
  • 4 tablespoon milk
  • 2 tablespoon lemon juice
  • 2 tablespoon lemon peel
  • 2 cups fresh blueberries
Instructions
Lemon Blueberry Ricotta Muffin
  1. In a bowl mix flour, sugar, salt, lemon peel and baking powder.
  2. In a separate bowl mix oil, eggs, milk, ricotta and lemon juice.
  3. Add the wet ingredients to the flour mixture and mix until just combined. Fold in the blueberries.
  4. Line or grease you muffin pans. Fill muffin cups ¾ full and sprinkle with sugar.
  5. Bake at 400 degrees for 20 min or until a knife comes out clean.