I hate buying something for one recipe and having a lot left over. I recently bought some ricotta cheese to make these turkey burgers, but they only need 1/2 a cup.  Ricotta is not something I use often, but it only comes in 2-cup containers. And thus, there was 1 1/2 cups of ricotta taking up room in my refrigerator.

Good-bye to the days of ingredient searches on AllRecipes; instead, I typed “blueberry ricotta” into Pinterest and decided to see what popped up.

Doing my normal recipe dance, I swapped out lime for lemon since I didn’t have any limes and I love the taste of blueberry and lemon together. I also decided to make it into muffins so we could take them to friends.

Because the batter is so moist and the blueberries pop, you should probably use muffin papers to line your tins. Do as I say … not as I do.

Blueberry-Lemon Ricotta Muffins

adapted from Eat Good 4 Life
about 14 muffins

1 c. ricotta cheese
3/4 c. sugar
2 eggs
1/4 c. milk
2 T lemon juice
1 1/2 cups flour (I used white whole wheat)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
about 1 cup fresh blueberries, tossed with 1 T flour”>

Mix together ricotta, sugar, eggs, milk, and lemon juice until well combined. Add in flour, baking powder, baking soda, and salt. Fold in blueberries.

Spoon batter into muffin tins lined with muffin papers. Bake at 350 for about 20 minutes, testing with a toothpick to determine if done. If your muffin tins are a little larger, you’ll probably need more time. Remove from tins and cool on a wire rack.

If you’re feeling especially decadent, I wouldn’t blame you if you topped them with some cream cheese frosting and called it a cupcake.

Linked to Mouthwatering Monday, Tasty Tuesday, Eat at Home Ingredient Spotlight, and Sweet Tooth Friday.

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