A Burst of Blueberry Goodness with a Nutty Twist!
These Blueberry Lemon Ricotta Muffins with Chia Seeds are the perfect balance of zesty lemon, creamy ricotta, and sweet blueberries. The chia seeds add a delightful crunch and boost of nutrition, making them not only delicious but also wholesome. Perfect for breakfast, a snack, or a delightful treat with tea, these muffins are moist, flavourful, and topped with a golden brown almond crunch.
Servings: 12 muffins
Prep Time: 15 minutes
Baking Time: 25 - 30 minutes
Cooking Level: Beginner
Ingredients:
• 2 cups (310g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ¾ cup brown sugar (plus extra for topping)
• ½ cup butter, softened
• 1 cup ricotta cheese
• 1 large egg
• 1 lemon, zested and juiced (about ½ teaspoon zest, 2 tablespoons juice)
• ¼ cup chia seeds
• 2 teaspoons lemon extract or limoncello
• 1 ½ cups blueberries
Optional: sliced almonds & brown sugar for topping
Kitchen Utensils Required
• 2 Mixing bowls
• Measuring cups and spoons
• Microplane or zester
• Citrus juicer
• Spatula or wooden spoon
• Whisk
• Muffin tin (12-cup)
• Paper liners (optional)
• Ice cream scoop or spoon (for portioning batter)
Directions:
1.Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with butter.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, kosher salt, and chia seeds. Set aside.
3. Cream Butter and Sugar:
In a separate large bowl, cream together the softened butter and brown sugar using a spatula or wooden spoon until light and fluffy, about 2-3 minutes.
4. Add Wet Ingredients:
To the butter-sugar mixture, add the ricotta cheese, egg, lemon zest, lemon juice, and lemon extract (or limoncello). Stir until smooth and well combined.
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix. The batter will be thick.
6. Fold in Blueberries:
Gently fold in the blueberries, making sure they are evenly distributed throughout the batter.
7. Portion the Batter:
Using an ice cream scoop or spoon, evenly divide the muffin batter among the 12 muffin cups.
*If desired, top each muffin with a sprinkle of sliced almonds and a pinch of brown sugar for a crunchy, sweet topping.
8. Bake the Muffins:
Bake in the preheated oven for 25 -30 minutes or until the muffins are golden brown and a toothpick inserted into the centre comes out clean.
9. Cool and Serve:
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature!
Mommy’s Tip:
Serve these muffins warm with a drizzle of honey or a dollop of butter for an extra indulgent treat. Perfect with a cup of coffee or tea!
These muffins are freezer-friendly, so make a double batch and save some for later!
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