Miya's Kitchen: Lemon Blueberry Muffins Notes

By Miya Kusumoto / Photography By Miya Kusumoto | May 09, 2017
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lemon blueberry muffin ingredients
The secret ingredient in these moist muffins? Ricotta cheese!

For the past couple weeks, I have tried to make something on the weekends that I could take as a grab and go breakfast for the next week. Normally I try to make something that will fill me up and keep me full until lunchtime but springtime calls for muffins and sometimes you need a baked good or two.

I planned on making lemon blackberry muffins - about 20 minutes before I was off to the grocery store, I was grumbling to my sister about how I think blueberries are overrated and that they always get put into muffins, and it is just not fair to the far superior raspberry and blackberry. Well I guess I should have kept my mouth shut because I when I got to the grocery store and I saw that the blueberries are local and I just could not pass that up. The blueberries were perfect in these muffins. With a lemon and some ricotta in my fridge that needed to be used up, I added that to the batter and it was a delicious addition. I will make these muffins again very soon (and maybe sub in some blackberries!).

Article from Edible Northeast Florida at http://ediblenortheastflorida.ediblecommunities.com/eat/miyas-kitchen-lemon-blueberry-muffins-notes
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