Lemon, Blueberry and Ricotta Muffins
Light and fluffy, these lemon, blueberry and ricotta muffins are not too sweet.
Servings: 12 muffins
Ingredients
- 2 cups plain white flour
- 1/2 cup coconut flour
- 1/2 cup raw sugar
- 1/4 cup shredded coconut
- 1 tbsp baking powder
- 1 cup natural yoghurt
- 1/2 cup canola oil
- 1/2 cup ricotta
- 1 egg
- 2 lemons, zested
- 1/4 cup lemon juice
- 1 tsp vanilla bean paste
- 1 punnet blueberries (125 g)
Instructions
- Preheat the oven to 180°C (160°C fan-forced). Line a 12-hole (1/2 cup capacity) muffin tray with patty cases.
- Mix together the flours, coconut, sugar, baking powder and lemon zest in a large bowl.
- In separate bowl, whisk the egg, then whisk in the yoghurt, ricotta, oil, lemon juice and vanilla bean paste.
- Make a well in the centre of the dry ingredients and stir in the wet ingredients, mixing until just combined. Fold in half the blueberries, and scatter the remaing blueberries on top of the muffins.
- Spoon the muffin mixture into the patty cases.
- Bake for 20-25 minutes until a skewer inserted comes out clean.
- Leave to cool for a few minutes before turning out onto a wire rack.
Notes
The muffins are best eaten warm on the day they're made, but they will keep in an airtight container for 2 days. They are suitable to freeze.
If you're making these for brunch, to save time, measure out the dry ingredients into a container the night before, so that they're ready to go. You can also zest and juice the lemons and refrigerate them until you're ready to make the muffins.