Lemon Blueberry Ricotta Muffins: An Easy Special Treat

A couple weeks back, when I posted the Doughnut Muffin recipe, I was surprised at the number of people who were interested. I know a few people who requested it on Mother's Day. (One mother even going as far as to print out the recipe, hand it to her husband and say, "This is what I want for Mother's Day.") But it caused so much conversation, I was amazed. I got truly motivated to find the next big "breakfast hit" but realized I would be fighting a slightly losing battle because I know the doughnut muffin is popular because it uses up ingredients that you readily have available in your pantry.

In contrast, this muffin requires a few special ingredients, most notable, ricotta cheese. But the extra effort to have on hand this ingredient will create for you a totally different texture and flavor experience. The ricotta cheese creates a totally new feeling of the muffin - tender, yet slightly cheesecake like in its texture...it is completely yummy. The buttermilk further adds to the richness and the loveliness of it all, and I can't say enough about the lemon and the blueberries. The original recipe asked for cherries, but since I don't have those readily on hand, I thought blueberries would be the perfect substitute, and it was.

So run, don't walk to your supermarket, pick up a tub of ricotta cheese, a cartoon of buttermilk, and a pint of blueberries to make for yourself, this delicious, cheese cake like muffin - a CHUFFIN!

*Preparation hint: prepare and measure out all dry ingredients the night before.

Lemon Blueberry Ricotta Muffins (adapted from Mollie Katzen's Sunrise Cafe)
Makes 18 muffins

1 cup ricotta cheese
2 large eggs
1 cup buttermilk
1 tablespoon vanilla extract
1 tablespoon fresh lemon juice
4 tablespoons unsalted butter, melted and cooled
2 cups all-purpose flour
3/4 cup granulated white sugar
1 1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
2 tablespoon grated lemon zest
1 1/2 cup blueberries, fresh of frozen (if you use frozen blueberries, do not defrost before using.)

Preheat oven 350 degrees. Place rack in the middle of the oven. Line 18 muffin pans with paper liners or spray with a non-stick vegetable spray.

In a medium sized bowl, whisk the ricotta cheese and then add the eggs, one at a time, beating well after each addition. Add the buttermilk, vanilla extract, lemon juice, and cooled melted butter, mixing well. Set aside.

In another large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest. Add the ricotta mixture to the flour mixture. Stir until just combined and fold in the blueberries. Do not over mix this mixture or the muffins will be tough when baked.

Divid the batter among 18 muffin cups.

Bake for 20-30 minutes (mine took the full 30) or until lightly brown and a toothpick inserted in the center comes out clean. Remove from oven and cool on a wire rack.






Chuffins freshly baked, out of the oven.