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, and perfect treat to add to breakfast or brunch, or enjoy as a snack!
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.