Lemon Blueberry Ricotta Muffins

The Daring Bakers’ February 2012 host was – Lisa! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.

I’m having a love hate relationship with these muffins. My favorite muffin forever has been blueberry. So of course, I decided to make blueberry muffins for this challenge, but work towards developing my own. I started with this recipe from King Arthur Flour. I modified it quite a bit before actually making the original recipe. Not always the best idea, but well, I was in a hurry. At first I hated them and almost threw them all in the garbage. After sitting, however, I liked them again.

I think the issue is that these are slightly healthier muffins. Not a health food, but healthier than say, a Starbucks muffin. There isn’t much fat, not much sugar, and flax for that I-feel-less-guilty-when-eating-these. I’m trying to add more flax to our baked goods, since it has so many health benefits, particularly all those Omega-3s. But when eating a muffin, most of the time we expect it to be sweet. These aren’t overly sweet, so once I got past that, I really liked them. My taste buds just needed a moment to adjust. I didn’t particularly care for the whole flax seeds, but the flax meal was not noticeable.

All that being said, these are a work in progress. But for now, they are a decent muffin, quite good with coffee. I used Meyer lemons since they are in season but traditional lemons will work fine. I’m posting two recipes: one with the healthier additions (which is the one I made) and the less healthier muffin for those days when you just need a muffin.

Lemon Blueberry Flax Muffins

Yield: 12 to 15 muffins

Time: Less than one hour including bake time

Difficulty: Very Easy

One Year Ago: Leaning Tower of Red Velvet

Modified from King Arthur Flour

  • 2 Cups AP Flour
  • 1/4 cup flax meal
  • 1/4 cup flax seeds (optional)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 4 TB butter, room temp
  • 1/2 cup brown sugar
  • 4 TB lemon juice (juice of 1 lemon)
  • zest of 2 lemons
  • 2 eggs
  • 1 cup ricotta (or 3/4 cup milk)
  • 1 1/2 cup blueberries, fresh or frozen
  • Sanding (coarse) sugar for sprinkling

1. Preheat oven to 375F. Line a muffin pan with papers or grease.

2. Whisk together dry ingredients: flour, flax, baking powder, baking soda, and salt. Set aside.

3. Cream together the butter, sugar, lemon juice, and lemon zest until light and fluffy, 3 to 5 minutes.

4. Add the eggs, one at a time, scraping the bowl after each addition. Add the ricotta, mix until just combined. Add the dry ingredients and mix untilalmostcombined. The key to tender muffins is to not over mix!

5. Remove the bowl from the mixer and fold in the blueberries. Continue folding gently if needed until all flour is mixed in.

6. Fill muffin tins 2/3 full, sprinkle with sugar,  and bake in preheated oven for 15 to 18 minutes, or until toothpick comes out mostly clean. Let cool completely – they taste better after sitting for a while.

Lemon Blueberry Less Healthy Version

  • 2 Cups AP Flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 8 TB butter, room temp
  • 1/2 cup brown sugar
  • 4 TB lemon juice (juice of 1 lemon)
  • zest of 2 lemons
  • 2 eggs
  • 1 cup ricotta (or 3/4 cup milk)
  • 1 1/2 cup blueberries, fresh or frozen
  • Sanding (coarse) sugar for sprinkling

Follow the same instructions as above.

Enjoy with coffee!

 

 

 

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5 Comments

Filed under Daring Bakers, muffins

5 responses to “Lemon Blueberry Ricotta Muffins

  1. transplantednorth

    I have some leftover ricotta cheese in my refrigerator from dinner last night, I may have to try these. Though, I confess, I may make the less healthy version or my kids will not eat it. I use light butter and not the real thing – there,I’ve rationalized — is that healthier?

  2. These look very yummy. A great recipe. I have been trying to incrase my flax seed intake and I appreciate your efforts to make a healthier muffin!

  3. Oooooh I need one of those purple flower dishes! I did blueberry muffins too, I just love blueberries right now.

  4. Jo

    Love the idea of using ricotta cheese, I imagine even as a healthier muffin, the ricotta helps keep the muffins moist!

  5. your blog just made me so ravenous for goodies that i shouldn’t be eating right now!
    awesome awesome, i can’t wait to try some of these recipes!
    x

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