Lemon Blueberry Ricotta Muffins

• 3 cups All-purpose Flour
• 1-3/4 cup White Sugar, Plus More For Sprinkling
• 1 teaspoon Salt
• 2 teaspoons Grated Lemon Peel
• 4 teaspoons Baking Powder
• 2/3 cups Vegetable Oil
• 2 whole Eggs
• 4 Tablespoons Milk
• 3/4 cups Ricotta
• 2 Tablespoons Lemon Juice
• 2 cups Fresh Or Frozen Blueberries

1. Preheat oven to 400u0b0F.
2. In a bowl mix flour, sugar, salt, lemon peel and baking powder. In a separate bowl mix oil, eggs, milk, ricotta and lemon juice. Add the wet ingredients to the flour mixture and mix until just combined. Fold in the blueberries.
3. Line or grease you muffin pans. Fill muffin cups 3/4 full and sprinkle with sugar.
4. Bake at 400u0b0F for 20 minutes or until a knife comes out clean.
5. These can also be wrapped and frozen for up to 3 months.

allpurpose, white sugar, salt, lemon peel, baking powder, vegetable oil, eggs, milk, ricotta, lemon juice, fresh or

Taken from tastykitchen.com/recipes/breads/lemon-blueberry-ricotta-muffins/ (may not work)