Bright and tangy lemon zest meets juicy bursts of blueberries in these slightly sweet ricotta cornmeal muffins.
Makes 12 muffins.
Ingredients:
- 1 cup all purpose flour
- 3/4 cup yellow cornmeal
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Zest of 2 lemons
- 3/4 cup whole or light ricotta cheese
- 1/2 cup buttermilk, or any kind of milk
- 1/4 cup canola or vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh blueberries, or frozen (do not thaw)
Instructions:
- Grease or insert baking cups into a 12 muffin tin pan. Preheat the oven to 375°F.
- In a large bowl, whisk together the dry ingredients (flour, cornmeal, sugar, baking powder, baking soda, salt and lemon zest.
- In another bowl, whisk the eggs and then add the ricotta, milk, oil and vanilla extract. Whisk all together until smooth.
- Add the wet ingredients to the dry ingredients. Stir until just combined (do not overmx)
- Fold in the blueberries gently.
- Spoon in the batter evenly into the muffin cups about 3/4 full. Wipe with a damp cloth any mess on the pan.
- Bake in the preheated 375°F oven for 20 to 22 minutes until golden and a toothpick inserted in the centre comes out clean.
- Let cool for 5 minutes in the pan then transfer to a wire rack or a plate.
- Store in an airtight container in the refrigerator or they may be frozen.
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