When the weekend finally arrives I break away from my usual weekday routine and prepare foods like pancakes, muffins, and cheesy scrambled eggs.  That said I always keep our health in mind and if I can twink something without compromising flavor, I will.  These muffins are just that.  Satisfactory in the ‘health’ department and oh so yummy.  I like to serve them with a side of scrambled eggs or whole milk yogurt with a drizzle of honey.

Fresh berries work best however you can also use frozen or whatever berries are available at your market.  Aren’t these vintage measuring cups just the sweetest?

These muffins are best when served right away but you can also freeze then.

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Ricotta Cheese Blueberry Muffins

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Makes 12 large muffins.

Ingredients

• 1/2 cup honey
• 1/2 cup table sugar
• 2 eggs
• the juice of 1/2 of one lemon
• the zest of one lemon
• 2 TB milk
• 8 ounces ricotta cheese
• 1/2 cup melted butter
• 2 tsp vanilla extract
• 1 and 3/4 cp all-purpose flour
• 1 tsp salt
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1 and 1/2 cup blueberries

Instructions

1. Preheat oven to 350 degrees F.
2. You will need a muffin pan for 12 muffins and liners.
3. Mix wet ingredients: melted butter, lemon zest, lemon juice, vanilla extract, eggs, ricotta, milk, honey, and table sugar.
4. Whisk dry ingredients: flour, baking powder, baking soda, salt.
5. Gradually add to wet ingredients. Stir to combine (will be lumpy).
6. Fold in blueberries
7. Bake for about 15 minutes or until toothpick inserted in the center comes out clean.
8. Serve immediately.

Notes

These muffins can be kept in the refrigerator for a few days or frozen.