Lemon Almond Ricotta Blueberry Muffins
The best lemon ricotta muffins with bursts of fresh blueberries in every bite and a crunchy sugared almond topping. Muffin Perfection!
Ingredients
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 tsp almond extract (can substitute vanilla)
- 1 cup whole milk ricotta cheese
- 2 Tbsp fresh lemon juice
- Zest of 1 lemon
- 2 eggs
- 2-1/4 cup AP flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 cups blueberries
- 1 Tbsp flour
Topping:
- 1/2 cup sliced almonds
- 3 Tbsp sugar
Instructions
- Preheat oven to 425. Line about 16 regular size muffin cups with liners.
- In your mixer bowl, add the softened butter, sugar, and almond extract and beat for 2-3 minutes until creamed.
- Add the ricotta, lemon juice and lemon zest and beat together until well combined. Beat the eggs in to the mixture one at a time.
- In a separate bowl whisk together the flour, baking powder and salt.
- Add in the dry mixture to the wet mixture and stir on low till just combined, it will be thick.
- In a small mixing bowl, toss the blueberries in the 1 Tbsp flour.
- Gently stir the blueberries in to the mixture by hand. The mixture is thick, so just do it slowly and gently until the blueberries are dispersed throughout the batter.
- Scoop batter with large 3 Tbsp cookie scoop in to the prepared muffin pans.
- Sprinkle the additional sliced almonds and sugar over the top of each muffin.
- Bake on the top rack at 425 for 5 minutes, then reduce the heat to 350, (don’t open the door) and bake for an additional 15-17 minutes. Remove from oven and let cool for five minutes. Remove from from muffin pan and transfer to cooling rack until completely cool.
Notes
Fresh blueberries are my favorite, but you can use frozen blueberries in a pinch, just don’t defrost them before folding them in.