Berry season is coming to an end and the Blueberries and Raspberries I bought this week were already less than great but they were still consumed both fresh and in some delicious mini muffins. The basic recipe idea came from Dorie Greenspan’s blog but I have made some alterations (no surprise there really….) for it to suit my taste and what I had in the fridge. I rarely make muffins, so when I pulled out my regular muffin molds from the bottom of the pile I discovered it was rusty…really not making muffins that often… so I used the mini muffin molds and I thought it turned out fantastic; both because the texture inside was perfect and the top was very pretty and golden – I think they would have been less good if they were regular size. They also look cute :)
What you need to make 24 mini muffins:
3/4 cup Ricotta
2 large eggs
1/2 tsp Vanilla extract
1 stick (4oz/110gr) melted, unsalted butter – cooled
2/3 cup (130gr) sugar
Grated zest from 1 lemon
2 cups flour (all purpose or pastry)
2 tsp baking powder
1/4-1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups blueberries (I like mine loaded with blueberries)
Preheat oven to 400F, grease muffin molds.
Mix -using your hands- sugar with lemon zest until fragrant, add all other dry ingredients.
Mix all wet ingredients in a separate bowl; add to the dry ones – mix until combined, not longer. Add blueberries.
Bake for 20 minutes. Take out of the molds right away and cool on a rack.