These Lemon Ricotta Blueberry Muffins are incredibly tender and moist with fresh blueberries, creamy ricotta, and zesty lemon. A delicious balance of sweet, tart, and creamy, they're a perfect treat for breakfast, brunch, or even dessert.
Ingredients
There are a decent amount of ingredients needed to make these lemon ricotta blueberry muffins but it's worth it!
- Flour: All purpose flour is my standard for baking.
- Baking powder: The leavening agent! Important that you use baking powder not baking soda.
- Eggs: Large eggs. Get pasture-raised if you can – this means the chickens are kept on an open pasture as opposed to within cages/a confined area.
- Ricotta cheese: An absolute dream to cook with because of how much moisture it adds! Whole milk ricotta is best.
- Oil: Any neutral oil will do. I used vegetable oil but canola or grapeseed would also work.
- Whole milk: Adds additional moisture to the muffins and a little extra fat (aka flavor).
- Vanilla: Vanilla extract or vanilla bean paste. If you want little vanilla flecks, try vanilla bean paste!
- Lemon zest and juice: Both the zest and the juice makes sure the lemon flavor really comes through.
- Sugar: Regular granulated sugar.
- Blueberries: Fresh or frozen! Use fresh if you can!
- Turbinado sugar: A sprinkle of turbinado sugar on top of the muffins before they bake gives them that slightly crisp top that is so good.
Step by step instructions
Overview: quick steps to make lemon ricotta blueberry muffins
- In a large bowl combine the sugar and lemon zest with your fingers.
- Add the eggs. Then add the ricotta, oil, milk, vanilla, and lemon juice.
- Add the flour, baking powder, and salt.
- Coat the blueberries in flour and fold into the batter.
- Scoop into a muffin tin, sprinkle with turbinado sugar, and bake at 375℉ for 30 minutes.
Detailed steps
1. Make the lemon sugar. In a mixing bowl, combine the granulated sugar with the lemon zest by rubbing it together with your fingers to infuse the lemon flavor throughout the sugar.
2. Add the eggs. To the lemon sugar, add the eggs until fully combined.
3. Add the remaining wet ingredients. To the same bowl add the ricotta cheese, vegetable oil, whole milk, vanilla, and lemon juice. Mix to combine and until smooth.
4. Add the dry ingredients. To the bowl add the flour, baking powder, and salt. Mix until just combined.
5. Flour the blueberries. Toss your blueberries in 1 tablespoon flour until evenly coated.
6. Add the blueberries. Gently fold the floured blueberries into the muffin batter.
7. Fill and bake. In a lined muffin tin, scoop batter into the molds until just about at the top of the mold. Sprinkle turbinado sugar evenly over each and bake at 375℉ for 30 minutes until golden brown and a tester comes out clean.
Tips and tricks
While these blueberry lemon ricotta muffins are pretty quick and easy to make, the below tips and tricks will help make sure they turn out just right.
- Zest the lemon before you juice it! It'll be way harder to zest if you juice it first.
- Fold the blueberries into the batter as gently as you can. This will help prevent smushing the blueberries. It's okay if some get smushed, but try to be as gentle as you can.
- Use a muffin liner. This helps ensure the muffins don't stick – when you bake with fruit they are more likely to get stuck.
- Use room temperature ingredients. This will help make sure they all combine together really well and bake appropriately.
- Let the muffins cool for at least 5 mins before you dig in - they need to settle a little bit.
- Make mini muffins! Just bake for about 15-20 minutes at the same temperature.
- Make a loaf cake! I'd recommend 350℉ for about an hour.
- Add a glaze. Roughly 1 cup powdered sugar + a few tablespoon milk.
- Make it lemony by subbing lemon juice for one of the tablespoon of milk.
FAQs
This is to prevent the blueberries from sinking to the bottom of the muffins. If you add the flour it almost gives the blueberries a little grip.
Yes, that works for these lemon ricotta blueberry muffins. Use them straight from frozen. Do not thaw them otherwise they will release too much liquid when they are baking.
Sooo many things. Tomato Confit Whipped Ricotta Toasts, One Pot Lemon Ricotta Pasta, or Spring Herbed Ricotta Pizza, to name a few.
They do not. The good thing about baking with the ricotta is that removes the need for the ricotta muffins to be refrigerated once they're baked.
Room temp in an air tight container for about 2-3 days.
Make sure that the baking powder is not expired or dull. Even if it's not expired, if it has been open for a little while it might have lost its kick and become inactive.
To test if it is still active, add a teaspoon to hot water. If it fizzes up, it's good to go. If it doesn't, it's dull and should not be used.
Sure can! In a freezer friendly bag for up to 3 months. Reheat in the microwave for a few minutes.
A few things! Muffins typically have a domed top, whereas cupcakes are a bit flatter. Also, muffins also tend to have berries, chocolate, or other ingredients folded into them whereas cupcakes usually do not or are stuffed after being baked. Lastly, muffins are also usually topped with a streusel or glaze or a hint of sugar, whereas cupcakes are typically topped with a frosting.
📖 Recipe
Lemon Ricotta Blueberry Muffins
Ingredients
- ½ cup granulated sugar
- 1 teaspoon lemon zest
- 2 large eggs
- ½ cup whole milk ricotta cheese
- ¼ cup vegetable oil
- ¼ cup whole milk
- 1 teaspoon vanilla bean paste or vanilla extract
- 2 teaspoon lemon juice
- 2 cups all purpose flour
- 2 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup fresh blueberries
- 1 tablespoon all purpose flour
- 1 tablespoon turbinado sugar
Instructions
- Preheat your oven to 375℉.
- In a mixing bowl, combine the granulated sugar with the lemon zest by rubbing it together with your fingers to infuse the lemon flavor throughout the sugar.
- To the lemon sugar, add the eggs until fully combined.
- To the same bowl add the ricotta cheese, vegetable oil, whole milk, vanilla, and lemon juice. Mix to combine and until smooth.
- To the bowl add the flour, baking powder, and salt. Mix until just combined.
- Toss your blueberries in 1 tablespoon flour until evenly coated.
- Gently fold the floured blueberries into the muffin batter.
- In a lined muffin tin, scoop batter into the molds until just about at the top of the mold. Sprinkle turbinado sugar evenly over each and bake at 375℉ for 30 minutes until golden brown and a tester comes out clean.
Stephanie says
I doubled the recipe and did a little bit more lemon juice and zest. In addition to the turbinado sugar on the top I added some thinly sliced almonds to compliment the almond and coconut extracts that I added to the muffins. Doubling the recipe gave me 12 absolutely perfect, moist, fluffy and yummy jumbo muffins! I took a picture which I'd love to share with you because they are gorgeous to look at as well! Thanks for sharing!
Haley says
Ah yay that makes me so happy I'm so glad you enjoyed these as much as I do! Thanks for writing a review Stephanie 🙂
Amy says
Mine came out dry and were done after 22 min. They didn’t dome in the oven either, maybe the batter was too dry?
Haley says
So sorry to hear they didn't work out for you! It sounds to me like an ingredient may have been forgotten or added in too high of a quantity. When you measure flour, make sure you're spooning & leveling it in the measuring cup!
Gerben says
They came out looking very pretty but tasting quite bland and almost breadlike.
I doubled the recipe and used 500g flour which should translate to 4 cups but I think it was too much.
How much grams of flour would you say the recipe is?
Haley says
Oh strange, I'm sorry that happened – they were incredibly moist for me. My rule of thumb is 1 cup AP flour = 120g, so that'd be 480g for 4 cups. Make sure you're doubling everything if you make a double batch, especially the salt!