Prep time: 15 minutes

Cook time: 25 minutes

Topping Materials:

• 1/4 cup flour
• 1/4 cup brown sugar
• 1/4 cup old fashioned oats
• Pinch of salt
• 4 tbsp. unsalted butter cold, cubed

Muffin Materials:

• 1 1/2 cups flour (additional tbsp. for berries)
• 3/4 cup granulated sugar
• 2 tsp baking powder
• Pinch of salt
• 1 cup whole milk ricotta cheese
• 3 eggs
• 1/2 cup (1 stick) unsalted butter
• 1 tbsp. vanilla extract
• Zest of one lemon
• 1 cup blueberries

Topping Process:

1. In a small mixing bowl add in all the topping materials.
2. Using a pastry cutter or back of a fork work the butter into the ingredients.
3. Once the butter has broken up and you have pea sized amounts of butter throughout the mixture, place the topping in the fridge until ready to use.

Muffin Materials:

1. Preheat the oven to 350 degrees F and line a muffin tin with 12 muffin liners, set aside.
2. In a small bowl add in the blueberries and coat them with 1 tbsp. of flour. Set aside.
3. In a mixing bowl combine the flour, sugar, salt and baking powder. Mix well and and set aside.
4. In a separate mixing bowl combine ricotta cheese, 3ggs, vanilla extract and unsalted butter. Mix well to incorporate.
5. Add in the zest of one lemon and mix.
6. Add in the dry ingredients and mix only long enough to incorporate.
7. Fold in the blueberries.
8. Scoop a large ice cream scoop of batter into each muffin liner.
9. Top with cold topping and bake for 20-25 minutes or until a skewer inserted into the center of the muffins comes out clean.
10. Let cool completely and ENJOY!