Happy Saturday! I am a little bit obsessed with muffins at the moment and this is a recipe I have been working on for a while. This muffins have been very successful in my house and I am so excited to be sharing them with everyone.

I think I have mentioned before that I don’t normally like lemon on sweet things and I am not a big fan of blueberry muffins, in fact, I am the kind of person who gets disappointed when they get a blueberry muffin rather than a chocolate one. But if you are like me, you will love these ones! They are nice and zesty, full of flavour and so, so moist.

I hope you guys try them and let me know!

Lemon, ricotta and blueberry muffins

Ingredients (makes 6 big muffins):

• 120 ml of vegetable oil (not olive oil as it’s overpowering)
• 200 gr of sugar + a bit more for sprinkling
• 120 ml of warm milk
• 2 eggs
• 1 tbsp of vanilla extract
• 157 gr of ricotta cheese
• 1 and 1/2 tsp of baking powder
• 260 gr of flour
• A pinch of salt
• The zest of one lemon
• 1 tsp of lemon juice
• 100 gr of blueberries

Process:

1. Preheat the oven at 170 degrees celsius
2. Mix the sugar and oil
3. Add the warm milk and mix well
4. Beat the eggs separately and then add them to the mix. Add vanilla and mix it all together
5. Fold the ricotta in until combined
6. Add in the flour, the baking powder and the salt. I mixed everything with a spoon until this time, to do this I used a hand mixer as the flour may be a bit lumpy if you just use a spoon
7. Add the zest, the lemon juice and the blueberries and mix slowly with a spoon
8. Fill in the muffin cases or the tray almost until the top
9. Sprinkle a bit of sugar over the muffins, this will make them slightly crunchy on top, they’ll have a lovely bite.
10. Cook for 30 minutes if you are just using a muffin tray or for 40 – 45 minutes if you are using big muffin cases. They will be ready if you stick a toothpick through and it comes out clean
11. Let them cool down and enjoy!