1 cup fresh blueberries
1 cup sugar
2 cups all-purpose flour
1½ tsp baking powder
1/3 tsp baking soda
¾ cup ricotta cheese
1 stick of butter,room temperature
2 tsp orange blossom water (I USED 1 1/2 t but you can omit this if you can't find it)
Lemon and orange zest (I USED CANDIED MEYER LEMONS SINCE I STILL HAVE ENOUGH SUPPLY IN THE FREEZER)
Pinch of salt
Mix the dry ingredients: flour, salt, baking powder and baking soda.
In another bowl, make a batter with the sugar and the butter.
Add the eggs to the batter one by one, and then add the ricotta, the lemon and orange zest, and the orange blossom water.
Mix the flour and the batter together.
Add the blueberries and mix with care: we don’t want to turn our batter blue by mashing the blueberries.
Preheat the oven to 350F. Use some cooking spray on your muffin pan, and then scoop the batter into the pan.
Sprinkle some sugar on top.
Bake for about 25 to 30 minutes, until the muffins turn golden.
It's moist and fluffy!!
The sugar on top gave a crunch to a moist and fluffy muffins.
This is a keeper and will use raspberry next time!!