Blueberry Ricotta Muffins
"No sugar added easy blueberry muffins for a busy morning"Serves 4 | Prep Time 10 minutes | Cook Time 30 minutes
Why I Love This Recipe
When the morning is busy but cooking is still an option, consider making blueberry ricotta muffins. These mildly sweet freshly baked little cakes will take roughly 10 minutes of your kitchen time and go so well with a cup of morning coffee or tea.
Ingredients You'll Need
Eggs, large - 2
Ricotta - 1 cup
Baking powder - 1 teaspoon
Maple syrup - 4 tablespoons + 1 tablespoon for topping
Lemon, fresh - 1 tablespoon of juice + 1 teaspoon of zest +
4 slices for topping
Butter, unsalted - 25 g (~1 1/2 tablespoons)
Semolina flour - 1 cup
Blueberries, fresh - handful
Preheat oven to 360 F.
Using an electric mixer or a whisk beat the eggs until slightly foamy (1-3 minutes).
Add ricotta, maple syrup, baking powder, grated lemon zest, lemon juice, and semolina. Mix.
Cut the cold butter into little tiny chunks and mix them into the muffin batter.
Add fresh blueberries and mix.
Pour the muffin batter into the muffin-shaped baking dish.
Dip 4 thin round lemon slices into the maple syrup and place them on top of the muffins.
Bake the muffins for 30-35 minutes.
Take the muffins out and let them cool down for a few minutes.
Enjoy your breakfast!
Pairs Well With
Freshly brewed black coffee