Blueberry, Lemon and Ricotta Muffins

Makes 18

35 Minutes Easy


90g brown sugar

1 tsp vanilla bean paste

200g self raising flour

160ml Azalea Grapeseed Oil

2 large eggs

250ml buttermilk

240g firm ricotta, crumbled

Finely grated zest of 1 lemon

2 x 125g punnets blueberries



Preheat oven to 180ºC (160ºC fan). Line 18 holes of a standard muffin tin with muffin liners (you may need to bake these in two batches if you only have one muffin tin).


Combine all ingredients in a large bowl and mix well. Divide batter between muffin liners and bake for 25 mins or until the muffins gently spring back when pressed in the centre.


Transfer muffins to a baking rack to cool completely.