- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Soy free
- Vegetarian
Needing an afternoon treat? Whip up a batch of these lemon-infused blueberry and ricotta muffins in quick time.
- Makes12
- Cook time25 minutes
- Prep time15 minutes, + cooling & 5 mins soaking time
Ingredients
- 1 tbs milk
- 2 tsp poppy seeds
- 2 cups (300g) self-raising flour
- 3/4 cup (165g) caster sugar
- 170g blueberries
- 1 lemon, rind finely grated, juiced
- 125g butter, melted, cooled
- 1 free-range egg
- 1 cup (250g) smooth ricotta
- Lemon zest, to serve
- Blueberries, extra, to serve
Lemon glaze
- 1 cup (160g) icing sugar mixture
- 1 tbs lemon juice
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Line a 12-hole, 1/3-cup (80ml) muffin pan with paper cases. Combine the milk and poppy seeds in a medium bowl. Set aside for 5 mins to soak.
Step 2
Combine flour, sugar, blueberries and lemon rind in a large bowl. Add the lemon juice, butter, egg and the ricotta or yoghurt to the poppy seed mixture and whisk until combined. Add to the flour mixture and stir until just combined (don’t over-mix). Divide evenly among the paper cases.
Step 3
Bake for 20-25 mins or until light golden and a skewer inserted in the centres comes out clean. Transfer to a wire rack to cool completely.
Step 4
To make the lemon glaze, combine the icing sugar and lemon juice in a small bowl.
Step 5
Drizzle a little lemon glaze over each muffin. Top with lemon zest and extra blueberries to serve.
Recipe tip
COOK. STORE. SAVE.
Cook it right: For light and fluffy muffins every time, stir the wet mixture into the dry mixture until just combined – don’t over-stir, as this can result in muffins with a tough texture.
Smart swap: Instead of smooth ricotta you can use 1 cup (280g) Greek-style yoghurt.
Lemon and blueberry ricotta muffins
- Makes12
- Cook time25 minutes
- Prep time15 minutes, + cooling & 5 mins soaking time
Ingredients
- 1 tbs milk
- 2 tsp poppy seeds
- 2 cups (300g) self-raising flour
- 3/4 cup (165g) caster sugar
- 170g blueberries
- 1 lemon, rind finely grated, juiced
- 125g butter, melted, cooled
- 1 free-range egg
- 1 cup (250g) smooth ricotta
- Lemon zest, to serve
- Blueberries, extra, to serve
Lemon glaze
- 1 cup (160g) icing sugar mixture
- 1 tbs lemon juice
Description
Needing an afternoon treat? Whip up a batch of these lemon-infused blueberry and ricotta muffins in quick time.
Method
Step 1
Preheat oven to 180°C. Line a 12-hole, 1/3-cup (80ml) muffin pan with paper cases. Combine the milk and poppy seeds in a medium bowl. Set aside for 5 mins to soak.
Step 2
Combine flour, sugar, blueberries and lemon rind in a large bowl. Add the lemon juice, butter, egg and the ricotta or yoghurt to the poppy seed mixture and whisk until combined. Add to the flour mixture and stir until just combined (don’t over-mix). Divide evenly among the paper cases.
Step 3
Bake for 20-25 mins or until light golden and a skewer inserted in the centres comes out clean. Transfer to a wire rack to cool completely.
Step 4
To make the lemon glaze, combine the icing sugar and lemon juice in a small bowl.
Step 5
Drizzle a little lemon glaze over each muffin. Top with lemon zest and extra blueberries to serve.