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Blueberry Ricotta Muffins with Lemon Sugar Recipe by Patty Price
Ingredients
  • ¾ cup whole milk Ricotta, room temperature
  • 2 large eggs, room temperature
  • ½ teaspoon vanilla extract
  • 1 stick unsalted butter, 4 ounces, melted and cooled
  • 1 cup organic granulated sugar, ⅔ for the muffin batter, ⅓ for the lemon sugar topping
  • Finely grated zest of a lemon
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 & ⅓ cups fresh blueberries
Steps
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