Blueberry Ricotta Muffins Recipe

On cold, rainy Vancouver days like today, the long, hot sunny days of summer seem far way indeed. Thankfully, during the summer we froze at least 5 lbs of plump, succulent local blueberries! They are perfect in recipes like this one for blueberry ricotta muffins. Maybe summer isn't that far away afterall.

Ingredients 

2 c all purpose flour
2 tsp baking powder
1/3 c white sugar
1 tsp cinnamon
1/2 tsp ground cardamom (optional)
2 eggs, large
1/3 c honey
1/3 c milk
2 tsp vanilla
1/2 c ricotta
1 tbsp lemon or orange zest
1-1/2 c blueberries (fresh or frozen)

Instructions

1. Preheat oven to 375 degrees F.
2. Spray or grease 12 muffin tins.
3. In a large bowl, whisk together flour, baking powder, sugar, cinnamon, and cardamom.
4. In another large bowl, whisk together eggs, honey, milk, zest and vanilla.
5. Stir ricotta into the egg mixture.
6. Gently fold in the berries.
7. Add the flour mixture into the egg mixture.
8. Gently, combine until just mixed.
9. Divide equally among 12 muffin tins.
10. Bake for 20-22 minutes or until an inserted toothpick comes out clean.
11. Place on wire rack.Remove muffins after pan has cooled for 10 minutes.