For the best texture, use high-quality, fresh ricotta cheese. Drain any excess liquid before adding it to the batter. Gently toss the blueberries with a tablespoon of flour before folding them into the batter. This will help prevent them from sinking to the bottom of the muffins. Do not overmix the batter, as this can result in tough muffins. Mix until just combined. The turbinado sugar adds a lovely crunch and sweetness to the tops of the muffins, but it can be omitted if desired. These muffins are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days.
Ricotta-Blueberry Muffins
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME1 hrs
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SERVING12 People
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VIEWS42
Indulge in the delightful harmony of creamy ricotta and juicy blueberries in these exquisitely moist muffins. A touch of lemon zest elevates the flavors, creating a symphony of taste that will brighten your morning or sweeten your afternoon.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate41 g
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Cholesterol46 mg
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Fiber1 g
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Protein5 g
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Saturated Fat7 g
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Sodium196 mg
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Sugar23 g
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Fat11 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350 degrees F (175 degrees C). Prepare a 12-cup jumbo muffin tin by lining it with extra-large paper liners. (5 minutes)
02
StepIn a large mixing bowl, cream together the granulated sugar, softened butter, and lemon zest using an electric mixer until light and fluffy. (5 minutes)
03
StepBeat in the ricotta cheese until smooth and fully incorporated. Then, add the egg, lemon juice, and vanilla extract, mixing until just combined. (3 minutes)
04
StepIn a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. (2 minutes)
05
StepGradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; the batter should be thick. (3 minutes)
06
StepGently fold in the fresh blueberries until they are evenly distributed throughout the batter. (2 minutes)
07
StepDivide the batter evenly among the prepared muffin cups, filling each about ¾ full. (5 minutes)
08
StepSprinkle approximately 1 teaspoon of turbinado sugar over the top of each muffin for a delightful, crunchy sweetness. (2 minutes)
09
StepBake in the preheated oven for 26 to 28 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out mostly clean with a few moist crumbs clinging to it. (26-28 minutes)
10
StepRemove the muffin tin from the oven and transfer the muffins to a wire rack to cool completely. (15-20 minutes)
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Luigi Oconnell
Jun 28, 2025Best muffins I ever had!
Bessie Goodwin
Jun 10, 2025I used frozen blueberries and they worked great. Just tossed them in flour first like someone suggested and didn't have any color bleed.
Winona Abshirelowe
May 18, 2025These were so easy to make and turned out beautifully. Thanks for the recipe!
Alejandra Legros
Apr 28, 2025These muffins are so light and fluffy! The ricotta makes them incredibly moist.
Leda Wilderman
Mar 28, 2025The lemon zest adds a wonderful brightness to the flavor.
Betsy Jones
Feb 22, 2025My kids devoured these! They're definitely a new favorite in our house.
Milo Buckridge
Jan 3, 2025I love the crunchy topping from the turbinado sugar. It's the perfect finishing touch.
Kylee Parker
Dec 16, 2024I halved the sugar and they were still perfectly sweet. Great recipe!
Trent Berge
Dec 10, 2024Next time I will add a little almond extract, to give it a richer taste