Though technically not a cobbler, this one is nonetheless really tasty. a delicious but light batter. The real thing. hardly much sugar. Gluten-free. Yum. If preferred, add whipped cream and freshly grated nutmeg to the top.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 1 cup white sugar
- ½ cup unsalted butter, at room temperature
- 1 tablespoon freshly grated lemon zest
- 1 cup whole milk ricotta cheese
- 1 large egg
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups fresh blueberries
- ¼ cup turbinado sugar (such as Sugar in the Raw®) (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with extra-large paper cupcake liners.
- Beat white sugar, butter, and lemon zest together using an electric mixer in a mixing bowl until light and fluffy. Beat in ricotta cheese, followed by egg, lemon juice, and vanilla extract.
- Combine flour, baking powder, baking soda, and salt together in a separate bowl. Stir into butter mixture until just combined; batter will be thick. Carefully fold in blueberries.
- Divide batter evenly among the prepared muffin cups. Sprinkle 1 teaspoon of turbinado sugar over each muffin.
- Bake in the preheated oven until muffins are golden on top and a toothpick inserted into a muffin comes out mostly clean with some crumbs, 26 to 28 minutes. Remove muffins from the oven and carefully transfer to a wire rack to cool, 15 to 20 minutes.
- This can also be made into 24 standard-sized muffins. Set a timer for 15 minutes and check frequently until done when baking.
Nutrition Facts
| Calories | 280 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 46 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 7 g |
| Sodium | 196 mg |
| Sugars | 23 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I was surprised at how little flour was in this recipe but I followed it with the use of my stand mixer (my hand mixer broke), and I didn’t see anything that mentioned oversized muffins! Imagine my surprise when I cut the recipe in half and filled the 6 muffin tin with plenty leftover. I greased a glass pie pan and spread it out, not knowing what it might look like when it was finished. As you can see the muffins came out perfectly, and the giant muffin/pie was ugly but delicious! This recipe is a keeper!
Made these today and oh my goodness, they’re good! Note, I halved the recipe but still used a whole egg. Also added tiny extra splashes of the vanilla and lemon juice, since the batter was super thick. Baked these in greased muffin tin for 24 minutes. I do agree with others, I think I’ll reduce the sugar a bit next time. But SO yummmm! Please ignore my ugly baking tin LOL
I originally made this recipe then I put a different twist on it. I used impastada ricotta instead and it made this much lighter. I also topped it with almonds. This is so decadent, worth trying
I only had frozen blueberries, and about 1.5 cups was the right amount rather than 2 cups. Aside from the purply-green color, the taste was pretty good. I used 3/4 c sugar as I don’t like highly sweet things and it could have been reduced a bit more. The dough was beyond thick and kind of ridiculous to work with. It was more like a biscuit texture, and the resulting muffin is also more like a sweet, light biscuit. The blueberries couldn’t be folded in well because of the thickness so I ended up building these like they were playdough out of wads of dough and berries. I’d say these are good enough to eat, but not guest-worthy.
Very tasty! The lemon/blueberry balance was perfect. There was a slight crust and the inside was moist and not too dense. I forgot the paper cupcake liner but the muffin held their shape pretty well. Next time, I will remember and it will be even better!
These muffins were moist and delicious. I reduced the sugar, just a little, to 3/4 cup. The baking time is just right.
Made this exactly as written. Lemon/blueberry balance is perfect. Will definitely make again.
My blueberries were huge and so it made 20 muffins! Love this recipe and will use again and again!
I really liked this. The batter was very thick and sticky and hard to get in the cups. At first I thought it was too messy but it is so worth it. Just make it!
Outstanding flavor. My favorite blueberry muffin recipe! The only minor adjustment, a 40 min bake time.
These might work better as a loaf than a muffin. It doesn’t make a batter but rather a fairly heavy dough. It was really difficult to get the dough into muffin cups in the first place, and they didn’t rise much, if at all, during baking. I’ve yet to try one, as they’re straight out of the oven, but if they didn’t rise and were heavy going in, I’m pretty sure they’re going to be heavy coming out. (Baking powder and baking soda fresh within the past month.) This recipe does not make the big, over-sized muffins you’d expect. Probably wouldn’t make them again.
This simple scratch recipe makes the best muffins, not cake texture, but light enough. I used a sugar substitute made for baking and it worked out. I am always cautious when using it, but we are diabetic, a a full cup of real sugar would take these off of my wife’ s menu.