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Lemon, Ricotta, Blueberry & Almond Muffins

muffins

The other day, I found myself with a container of ricotta that needed to be used. The weather wasn’t really cooperating for something with pasta, so I set out to find a recipe for something a little different. I came across this one and thought, “Oh! I can use my oven on a 95F degree day!” and decided to make some muffins. Because I have no sense.

Anyway, I got these baked before it got too terribly hot out and was rewarded with delightful, melt-in-your-mouth, lemony, blueberry, almond-y muffins. Now, I normally make pretty healthy muffins but these are not those kind of muffins. These are ricotta cheese + butter kind of muffins. Sometimes, you just need to shrug and grab that stick of butter.

I used a jumbo six muffin cup pan. The recipe should also make 12 regular-sized muffins. In fact, with my bigger muffins, I had a little leftover muffin batter that I baked in a smaller dish. Oh and the almonds and sugar on the top is delicious, don’t skip that part if you can help it.

Lemon Ricotta Blueberry & Almond Muffins
Adapted from the recipe, Nonna’s Lemon Ricotta Biscuits, by Giada De Laurentiis
1 2/3 cups all-purpose flour
1/3 whole wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 tbsp finely grated lemon zest (from 2 lemons)
1 cup whole-milk ricotta cheese
1 large egg
1 tbsp fresh lemon juice
1/2 tsp almond extract
1 cup blueberries (I was a little under, between 3/4 and 1 cup)
1/3 cup almonds, either sliced or whole almonds that you have crushed up a bit
1 tbsp raw sugar for dusting the tops of the muffins (you can also use regular sugar)

Spray 6 large muffin cups or 12 regular-sized muffin cups with butter/flour spray. You can also line the cups with paper liners. Preheat the oven to 350 degrees F.

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Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend.

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Using an electric mixer, beat 1 cup sugar, butter, and lemon zest in a large bowl until light and fluffy. Beat in the ricotta.

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Beat in the egg, lemon juice, and almond extract. Add the dry ingredients and blueberries. Stir just until blended. The batter will be very thick, almost like a scone dough.

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Divide the batter among the prepared muffin cups.

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Sprinkle the almonds and then the raw sugar over the muffins. If you have any extra muffin batter, put in in a small, buttered & floured, oven-safe dish and bake that along with the muffin pan.

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Bake until the muffins just become pale golden on top, about 20-25 minutes.

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If you are using the 6 jumbo muffin cup size, it will be closer to 25 minutes. Cool slightly in the muffin pan.

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Serve warm or at room temperature.

3 comments to Lemon, Ricotta, Blueberry & Almond Muffins

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