Lemon Blueberry and Ricotta Muffins

My co-workers lucked out this morning because I was in the mood for a baking project last night and had decided to whip up some muffins.  If you've been following my blog for a while, you know that I am not a good baker.  It's too scientific or something and I give so much credit to those that can just measure out some ingredients and create an irresistible baked good.  I'm just not that sort of person in the kitchen!  In an attempt to face my fear of baking, I've decided to approach it head on and do what you're supposed to do with fear; keep doing what scares you until it's not scary anymore.

So it's time I be a grown up about this and face my fears.  After all, that's one of the reasons why I started to this blog, isn't it?  To experiment and test my own personal limits as a home cook.  So *deep breath* here goes nothing!  The challenge?  Lemon Ricotta muffins.  I had come across this recipe while flipping through a Food Network cookbook that I got from Christmas a couple years back.  Although I added my own twist on her recipe by tossing in some fresh blueberries at the last minute (they were a great addition), the recipe is originally from Giada (my absolute favorite Food Network personality) and I could not resist making something with the ohhhh soooo delicious combination of lemon and ricotta.  I'm not a huge baked good person to begin with but I it is rare that I will ever turn down a baked good with lemon and ricotta in it!  Oh yum...

These little muffins were refreshing and summery and a great way to start a Friday morning.  My guinea pigs, ehhem, co-workers I mean, really seemed to be liking them too.  Simply put, these were awesome and I will definitely be making them again soon.  You can view the recipe here but if you'd like to make them SBK style, leave out the almonds, sub vanilla extract for almond extract and just before putting them into the muffin tins, toss in a fresh pint of blueberries.