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Meyer lemons provide a great, complex, floral flavor to this easy recipe for crumb topped blueberry ricotta muffins. Great for breakfast or any time of the day! | justalittlebitofbacon.com
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Meyer Lemon and Blueberry Ricotta Muffins

Meyer lemons provide a great, complex, floral flavor to this easy recipe for crumb topped blueberry ricotta muffins. Great for breakfast or any time of the day!
Course Breakfast
Cuisine Italian
Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
Servings 12 muffins
Calories 300kcal
Author Just a Little Bit of Bacon

Ingredients

Crumb Topping

  • 1/3 cup all-purpose flour
  • 1/3 cup light brown sugar, packed
  • 3 tbsp unsalted butter, melted or very soft

Blueberry Muffins

  • 1 3/4 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp table salt
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 3/4 cup ricotta, whole milk or part skim, room temperature
  • 2 tsp Meyer lemon zest
  • 2 tbsp Meyer lemon juice
  • 1 tsp vanilla
  • 8 tbsp (1 stick, 4 oz) unsalted butter, melted and cooled
  • 1 1/2 cups fresh blueberries

Instructions

  • Pull out the eggs and ricotta to warm them up to room temperature! Begin melting the butter so it's ready to be added later.
  • Combine all the topping ingredients, working them together with your fingers until all the flour is moistened and it looks like wet sand.
  • Preheat oven to 425F. Grease and flour a standard 12-well muffin pan.
  • Mix together the flour, baking powder, baking soda, salt, and sugar in a medium bowl. In a large bowl, whisk together the eggs, ricotta, lemon zest, lemon juice, and vanilla. Pour in the butter while whisking and incorporate. Add the dry ingredients along with 1 cup of the blueberries to the wet ingredients and fold them in with a few swift strokes.
  • Divide the batter among the 12 muffin wells. Top each muffin with a portion of the remaining blueberries. Then top each with some of the crumb topping. Don't worry about being too neat adding the crumb topping.
  • Bake for 5 minutes at 425F. Then reduce the temperature to 375 and bake for 11-13 minutes more, or until a toothpick comes out with just a few moist crumbs. Let the muffins rest in the pan for 2-3 minutes, then turn them out onto a cooling rack.

Notes

  • If you forgot to take out your eggs ahead of time, fill a bowl with warm water (a bit warmer than body temperature) and put them in the bowl for a few minutes. If they are still cool, add more warm water and do it again.
  • I wouldn't recommend frozen blueberries since the batter needs to be room temperature and frozen blueberries behave better when cooked from frozen. However, if you don't mind having blue muffins, you can thaw them and use them in the recipe.

Nutrition

Calories: 300kcal