My favorite muffin!

I'm a biiiiig fan of muffins!  Today, I made a batch of my hands-down favorite recipe!  I ate about 4, and the rest are for mom for Mother's Day!  This recipe is outstanding - the addition of ricotta makes the muffins SO moist and so flavorful that you don't even need butter (but you KNOW I put a little butter on them, right? haha)

Fresh blueberries are perfect at this time of year, especially in the blueberry state (New Jersey).  They are delicious, good for you, and beautiful when baked into a muffin.  The original recipe, here, calls for streusel topping.  As big of a streusel fan as I am, I don't think this recipe needs it.  It's perfect without it.  But feel free to add a sprinkle of sugar or streusel on top if you wish!

ENJOY! 



Blueberry and Ricotta Muffins Recipe
Adapted from Ciao Florentina
( makes 16 )

Dry Ingredients:
1 1/2 c flour
3/4 c sugar
1/2 tsp sea salt
2 tsp baking powder

Wet ingredients:
1/3 c canola oil
5 Tbs milk (use whatever you have, I used 1%)
2 tsp vanilla extract
1 egg
3/4 c part-skim ricotta cheese
1 tsp lemon zest
1 c fresh blueberries

1.  Preheat oven to 375 degrees (F) and grease a muffin pan with cooking spray.

2.  Mix the dry ingredients and the wet ingredients in two separate mixing bowls, then using a spatula, stir the two together until incorporated. Don’t over mix.  Batter will be a little dry.

3. Fold in the blueberries then fill muffin cups 3/4 of the way full.   Bake @ 375 deg. for 20 min or until a toothpick inserted in the middle comes out clean.  They will be nice and brown around the edges.

4. Cool in the muffin cups on a wire rack for 10 min.  Remove from muffin cups and finish cooling on a wire rack.  I dare you to eat only one :)