These Lemon Blueberry Ricotta Muffins from justalittlebitofbacon are absolutely amazing and perfect for the spring and summer!
Ingredients
Crumb Topping
- 1/3 cup all-purpose flour
- 1/3 cup light brown sugar, packed
- 3 tbsp unsalted butter, melted or very soft
Blueberry Muffins
- 1 3/4 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp table salt
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 3/4 cup ricotta, whole milk or part skim, room temperature
- 2 tsp Meyer lemon zest
- 2 tbsp Meyer lemon juice
- 1 tsp vanilla
- 8 tbsp (1 stick, 4 oz) unsalted butter, melted and cooled
- 1 1/2 cups fresh blueberries
