Blueberry Ricotta Muffins with Lemon Sugar Topping and Mountain Biking in the Deschutes National Forest

INGREDIENTS

3/4 cup

whole milk Ricotta, room temperature

large eggs, room temperature

1/2 tsp

vanilla extract

1 stick

unsalted butter, 4 ounces, melted and cooled

1 cup

organic granulated sugar, 2/3 for the muffin batter, 1/3 for the lemon sugar topping

Finely grated zest of a lemon

2 cups

all purpose flour

2 tsp

baking powder

1/4 tsp

baking soda

1/2 tsp

sea salt

& 1/3 cups fresh blueberries