Lemon blueberry and ricotta muffins
- 125g fresh blueberries
- 100g unsalted butter, melted
- 175g ricotta
- 100g white sugar
- 2 eggs
- 200g 00 flour, sifted – refer to note in step 2
- 50ml milk
- 10g of Italian baking powder, sifted (such as lievito bertolini)
- Zest of 1 lemon
- Pinch salt
- Icing sugar (confectioners' sugar), to dust
Requires: Muffin pan lined with 12 muffin cases
Preheat oven to 180°C conventional oven (356° Fahrenheit/Gas 4). Line a muffin pan with 12 paper cases.
Using an electric mixer or hand beater, beat the butter, ricotta and sugar until creamy. Add the eggs, one at a time and beat in between each addition, then add a pinch of salt. Add the flour, one tablespoon at a time. Then add the milk in a slow stream and sifted baking powder.
Note: 00 is a powder-fine Italian type of flour. It is made from soft wheat varieties and is frequently used in Italian desserts and pastas. 00 flour is available in most supermarkets, Italian food stores and gourmet delicatessens.
Add the lemon zest and half of the blueberries. Use a wooden spoon to fold into the muffin mixture.
Use a disposable piping bag or spoon to fill muffin mixture into the cases 2/3 of the way full. Top the muffins using the remaining blueberries.
Bake for 20-22 minutes or until a skewer inserted in centre comes out clean. Dust the Lemon blueberry and ricotta muffins with icing sugar before serving – buon appetito.
