Tre Stelle® Ricotta Blueberry Muffins
Tre Stelle® Ricotta Blueberry Muffins A wonderful light, lemon flavoured Ricotta filling works well as a filling to any of your muffin recipes. You’ll be tempted to eat the filling without the muffin!Prep Time:
15 minutes Ready In:
1 hour or less Serves:
Makes 12 muffins
2 cups | 500 mL all purpose flour 2/3 cup | 150 mL granulated sugar 1 tsp | 5 mL baking powder 1 tsp | 5 mL baking soda ½ tsp | 2 mL salt 2 cups | 500 mL fresh or frozen blueberries 1 cup | 250 mL sour cream ¼ cup | 50 mL butter, melted 1 egg, beaten Filling 2 tsp | 10 mL fresh lemon rind 1 cup | 250 mL Tre Stelle® Extra Smooth Ricotta ¼ cup | 50 mL confectioners sugar Granulated sugar & additional blueberries for garnish if desired
Preheat oven to 400ºF (200ºC) Lightly grease or place baking liner papers in a 12-cup muffin pan. In a large bowl combine dry ingredients, add blueberries and stir. In a separate bowl, blend together sour cream, butter and egg. Stir into dry ingredients just until moistened. Spoon into muffin cups; top each with a little granulated sugar and additional blueberries, if desired. Bake for 25 minutes. Remove from oven and cool. Meanwhile with an electric mixer in a medium bowl combined ricotta, confectioners sugar and lemon rind, beat until smooth. Just before serving cut tops off of muffins and fill with Ricotta filling and replace top.