Blueberry and Ricotta Muffins
- 2 cups (280g) flour
- 1 cup (200g) Sugar
- 1¼ cups (160g) fresh/frozen blueberries
- 2 tsp (6g) baking powder
- 1/8 tsp Baking soda
- ½ tsp (2.5g) Salt
- 1 tbsp orange zest
- 1 cup (250g) ricotta
- 2/3 cup (160g) buttermilk
- 1/3 cup (75g) melted butter
- 2 eggs
- 2 tbsp Orange juice
- 1 tsp Vanilla extract
1.Preheat oven to 180C (360F).
2.In a large bowl add all dry ingredients and mix.
3.In other large bowl add ricotta and eggs (1 at a time, beating well after each addition), add all liquid ingredients and stir.
4.Gently fold in flour mixture into liquid mixture using a rubber spatula then fold blueberries.
5.Divide the batter evenly among the muffin molds.
6.Bake 20-30 min, or until a toothpick inserted into center of a muffin comes out clean.
7.Cool on a wire rack for 15-20 minutes
*the Orange juice and Orange zest can be substituted with lemon -
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