Blueberry Lemon Ricotta Cupcakes

 Ingredients:

Muffin Batter

1 cup + 1 Tablespoon flour
1/2 cup white whole wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon of salt
1 large egg
2 large egg whites
1/2 cup part-skim ricotta
1/2 cup sugar
1/3 cup canola oil
1 1/2 tsp lemon zest
1/4 cup lemon juice
1/2 teaspoon valilla extract
about 2/3 cup of fresh blueberries plus more for topping.

Glaze:

3/4 cup of confection sugar

1 1/2 tsp lemon juice

1/8 tsp salt

1-2 teaspoons of water as needed for correct consistency of the glaze

Directions:

Pre-heat oven to 350 degrees

Whisk 1 cup flour, whole wheat flour, baking powder, baking soda, salt in a large bowl. Whisk egg, egg whites, ricotta, sugar, oil, lemon zest, lemon juice, and vanilla in a medium bowl.

Add the egg mixture to the flour mixture till just combined. Toss berries with 1 tablespoon of flour in a small bowl. Gently fold the berries into the batter. Place about a 1/4 cup of batter into paper lined muffin tin. Bake until a toothpick comes out clean (16-18 minutes). 

Cool in the pan for 5 minutes and then remove muffins to a rack and allow to continue to cool for another 20 minutes.

Prepare the glaze by whisking sugar, juice and salt in a small bowl. Whisk in the water as needed till you have a smooth dn very thick glaze. 

Top each cupcake with about a teaspoon of glaze and garnish with blueberries and lemon twists...if desired.