Lemon Blueberry Almond Ricotta Muffins
This light and fluffy ricotta muffins recipe with lemon juice, sweet blueberries, and crunchy almonds is an easy 20-minute dessert.
Servings: 12 Servings
Ingredients
- 2 cups gluten free flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup plus 1 teaspoon sugar or more as needed for sprinkling
- 1/2 cup unsalted butter room temperature
- 1 tablespoon finely grated lemon zest from 2 lemons
- 1 cup whole-milk ricotta cheese
- 1 large egg
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon almond extract
- 1 cup blueberries
- 1/3 cup thinly sliced almonds
Instructions
- Line 12 muffin cups with paper liners. Preheat the oven to 350 degrees F.
- Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend.
- Using an electric mixer, beat 1 cup sugar, butter, and lemon zest in a large bowl until light and fluffy. Beat in the ricotta. Beat in the egg, lemon juice, and almond extract.
- Add the dry ingredients and stir just until blended (the batter will be thick and fluffy). Add blueberries and gently stir into batter.
- Divide the batter among the prepared muffin cups. Sprinkle the almonds and then the remaining 1 teaspoon of sugar over the muffins. Bake until the muffins just become pale golden on top, about 20 minutes.
- Cool slightly. Serve!