Blueberry muffins with ricotta and honey

Ingredients for 1 servings:

• 150 g blueberries, fresh
• 250 g flour
• 2 tsp baking powder
• 60 g butter
• 150 g ricotta
• 100 g sour cream
• ½ lemon zest (organic lemon)
• 1 pinch of salt
• 1 packet of vanilla sugar
• 1 egg(s)
• 50 ml milk
• 100 g honey, warmed
• 1 tbsp olive oil (rapeseed oil)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

for 12 muffins

Wash the blueberries and drain well. Preheat the oven to 180°C (160°C fan-assisted) and arrange the paper baking cups among the 12 holes in the muffin tin. Using an electric mixer, combine the butter, ricotta, sour cream, grated lemon zest, vanilla sugar, and salt. Stir in the egg, milk, and honey. Add the flour and baking powder and mix, then fold in the blueberries. Fill the paper baking cups in batches, up to 2/3 full, with the blueberry batter. Place the baking tray on the middle rack of the preheated oven and bake the muffins for 20 minutes. Remove the baked muffins from the baking trays, but not from the paper baking cups. Brush each muffin with a little oil. Let cool completely and dust with powdered sugar, if desired, just before serving. Blueberry muffins are a classic American fruit mini-cake.