Lemon Berry Ricotta Muffins

These little lemon muffins are lemony inside and out with some blueberry infused dried cranberries through out. In January I took part in a bloghop about citrus fruit and Alidia from Alidia’s Kitchen posted a lemon ricotta muffin which gave me the inspiration for these sweet treats. I have an affinity for lemon treats and when I popped one of these muffins out of the oven I even spread some homemade lemon curd on it so it was extra lemony for me .  I love, love glazes on my muffins, it adds an extra special something to them and I used lemon juice in this one.

I used a lemon infused olive oil as well so the layers of lemon are subtle but not too strong. The recipe is unusual as there are no eggs but the muffins taste great without them and the addition of ricotta cheese makes them super moist.  If you are in the mood for some lip-smacking yummy-ness catch me after the jump for the recipe!

Lemon Berry Ricotta Muffins

Ingredients:
1 cup cake flour (127 g)
3/4 cup whole wheat pastry flour (107 g)
3/4 cup sugar (163 g)
2 1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup ricotta cheese (166 g)
1 cup buttermilk (346 g)
1/4 cup lemon olive oil or vegetable oil
2 tsp. vanilla
1 T. lemon juice
zest of lemon about 1 T.
1/2 cup of chopped dried blueberry infused cranberries or dried blueberries

Lemon Glaze:
1 cup powdered sugar
2 1/2 T. lemon juice

Directions:
Step 1: Pre-heat oven to 375 degrees Fahrenheit
Step 2: Measure dry ingredients and put into a large mixing bowl add lemon zest and stir.
Step 3: Mix all wet ingredients together and add to the dry ingredients. Stir just until combined then fold in the dried fruit.
Step 4: Divide evenly into 12 muffin cups and bake for 25-30 min.
Step 5: When muffins are done let cool in pan for 10 min. then turn out onto a cooling rack.
Step 6: Make the glaze by stirring together the powdered sugar and lemon juice until smooth. Pour glaze over the top of each muffin.

Now take a bite and enjoy!

~Suzanne

Tagged as: dessert