Ingredients

• 1 cup white sugar
• 0.5 cups unsalted butter , room temperature
• 1 tablespoon freshly grated lemon zest
• 1 cup whole milk ricotta cheese
• 1 large egg
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 0.5 teaspoons baking powder
• 0.5 teaspoons baking soda
• 0.5 teaspoons salt
• 2 cups fresh blueberries
• 0.25 cups turbinado sugar , such as Sugar in the Raw

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup jumbo muffin tin with extra-large paper liners.
2. 2 Beat white sugar, butter, and lemon zest together in a bowl with an electric mixer until light and fluffy. Beat in ricotta cheese, followed by egg, lemon juice, and vanilla extract.
3. 3 Whisk flour, baking powder, baking soda, and salt together in a separate bowl; stir into butter mixture until just combined, batter will be thick. Carefully fold in blueberries.
4. 4 Divide batter among the prepared muffin cups; sprinkle 1 teaspoon turbinado sugar over each muffin.
5. 5 Bake in the preheated oven until muffins are golden on top and a toothpick inserted into centers comes out mostly clean with some crumbs, 26 to 28 minutes. Transfer to a wire rack to cool, 15 to 20 minutes.

Nutrition per serving