Lemon Ricotta Blueberry Muffins

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.

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• Ingredients
• Step by step instructions
• Tips and tricks
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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

More muffin recipes

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• Fluffy Chocolate Chip Muffins

Recipe