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