Blueberry Lemon Ricotta Muffins!

 Keeping with my Lemony theme this week I  have found the most unbelievably delicious muffin, the Fresh Blueberry and Lemon Ricotta Muffin!! 

 Right now the blueberries are coming in so big and flavorful that it is hard not to bake with them and by adding the Zest of the Lemon you are just brightening the flavors. Using Ricotta Cheese in the muffins guarantees that they will be moist and dense, do not expect these muffins to rise too much. These muffins will keep fresh for a few days but, they are so good they deserved to be shared!

Blueberry Lemon Ricotta Muffins

Adapted from The Curvy Carrot!

Servings: 16 muffins

Ingredients

2 cups all-purpose flour

1/2 cup granulated sugar

2 and 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup Supreme Ricotta Cheese*

1/2 cup Low Fat Milk

8 tablespoons (1 stick) Sommermaid Butter, softened

2 large Eggs

Zest of 2 Lemons

1 cup fresh Blueberries* (washed)

1/4 granulated sugar for garnishing the tops of the muffins

Instructions

Preheat the oven to 400 degrees.

Line a muffin tin with desired paper liners, or spray with cooking spray. (I use a silicone muffin tin, it protects from burning and works great without using liners just greasing.)

In a large bowl, combine the flour, sugar, baking powder, lemon zest, and salt, mixing well.  Set aside. In your standing mixer fitted with the paddle attachment, mix the ricotta cheese, milk, and butter at low-speed, mixing well. Add the eggs, one at a time at medium speed, mixing well after each addition.

 On low speed, slowly add the dry ingredients to the wet ingredients, until just combined. Do not over mix; this should take just one to two minutes.

Blueberries should be folded in by hand. If you add them in the mixer they will break apart and cause your muffins not to rise properly.

Evenly divide the batter between your prepared pans and sprinkle the tops with granulated sugar. Bake until the muffin tops are golden brown on top, about 25 minutes. If you do not have a convection oven setting rotate you muffins after 15 minutes for even baking. When using convection bake check your muffins at about 20 minutes, sometimes they will cook sooner.

Let cool for 10 minutes in muffin pans before transferring to a wire rack to cool completely.

* Part Skim Ricotta can be substituted for the Whole Milk. Add extra butter, 1 tablespoon, for moisture.

**Word of warning do not go too crazy by adding extra blueberries, this can cause you muffins to be overly dense and not rise much. If you do want to add extra make sure to also add a little extra flour and baking powder to the recipe.