A Perfect Muffin for Brunch!
Incredibly tender and moist, bursting with fresh blueberries, and creamy ricotta, these muffins are topped with a decadent streusel and served with a zesty lemon curd. Impeccably delicious balance of sweet, tart, creamy and crunchy, they are the perfect treat for brunch, breakfast or just a snack.
I love to make these with fresh blueberries, but BE BRAVE and use frozen ones if that’s all you can find – it will turn out just as delicious! Make sure to use them frozen, or they get too watery and sink to the bottom of your muffin
These are great to make when you have company staying over, they also make a great addition to breakfast on Thanksgiving or any random morning!
Store them in an airtight container on the counter for 2-3 days (if they last that long!)
Happy Baking!
Blueberry Lemon Muffins
Ingredients
(* indicates my preferred ingredients – see notes for alternatives)
Muffin
½ cup sugar
2 teaspoon lemon zest
2 eggs, at room temperature
1 cup whole milk ricotta cheese
¼ cup O&V Lemon EVOO *
1/3 cup milk (preferably whole milk)
1 teaspoon Melipone Vanilla *
2 teaspoon O&V Lemon Vinegar *
2 cups all-purpose flour, plus 1 tablespoon
2 teaspoons baking powder
½ teaspoon kosher salt
1 heaping cup fresh blueberries
10-12 heaped teaspoons Lemon Curd or Black Current Curd (optional) *
Streusel topping
3 tablespoons butter at room temperature
¼ cup brown sugar
¼ cup granulated sugar
½ cup flour
1 teaspoon lemon zest
Pinch of salt
Preparation
Preheat the oven to 375 F. Line a muffin pan with paper or silicone muffin cups.
Start by making the streusel topping by combining all the streusel ingredients in a bowl using your fingers or a fork till crumbly and clumping together.
Then, in a big bowl rub the sugar and lemon zest for the muffins together to release the oils from the zest. Then add the eggs and mix well.
Add the ricotta cheese, Lemon EVOO, milk, vanilla, and Lemon Vinegar. Mix to combine well.
In a small bowl whisk together the 2 cups flour, baking powder, and salt. Add this combination to the bowl with wet ingredients. Combine well.
Toss the blueberries in the remaining tablespoon of flour until evenly coated. Then fold the blueberries into the muffin batter.
Scoop the batter into 10-12 muffin molds filling each mold ¾ full. Gently press a heaping spoonful of the streusel topping onto each muffin.
Bake for 25-30 minutes until the muffin is set and the streusel crumbs are golden brown.
Serve slathered with the Lemon or Black Currant Curd
Makes 12 – 14 muffins
Active time 15 minutes Total Time: 45 minutes
Chef Note
You can also use this same recipe to make mini muffins or a loaf cake. I also love to make a glaze to drizzle on top combining 1 cup of powdered sugar to a few tablespoons milk (substitute 1 tablespoon Lemon vinegar + milk for lemonier flavor).
To make mini muffins- bake at the same temperature for 15-20 minutes
For a loaf cake bake at 350F for 1 hour
Notes
* The Lemon EVOO adds nice citrusy flavor but can be substituted for a high-quality Unflavored EVOO although the lemony flavor will be diminished. The Lemon Vinegar adds a perfect blend of sweet and tart acidity but you can substitute with lemon juice combined with a little sugar. The Melipone Vanilla adds tremendous aroma and flavor. If you prefer another brand, please be sure it is a high-quality vanilla.
All highlighted produces are available at Oil & Vinegar stores
Categories: Dessert, Breakfast & Brunch, Snacks & Sides, Tea, Muffins, Lemon, Ricotta, Blueberry, Streusel, Easy Entertaining, Make Ahead, Bake Sale,
