Blueberry Ricotta Poppyseed Muffins

Updated at: Thu, 21 Nov 2024 15:11:37 GMT

Step 1

Preheat oven to 350ºF. Line a cupcake tray with paper liners.

Step 2

In a large bowl whisk flour, sugar, baking soda, poppyseeds and salt.

Step 3

In a medium bowl, whisk ricotta, oil, milk, lemon juice and zest, vanilla and eggs until combined.

Step 4

Pour wet into dry and mix until just moistened. Careful not to over mix :)

Step 5

Fold in blueberries.

Step 6

Scoop batter into the prepared muffin tin. You can fill them to just about the top! Sprinkle the tops with demerara sugar.

Step 7

Bake for 25-30 minutes until a toothpick inserted into the center comes out clean.

Step 8

Let muffins cool in the tray 10 minutes and then remove to cool completely on a wire rack.

Step 9

These can be stored in a an airtight container on the counter. Just reheat quickly in the microwave if enjoying the next day :)

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