Blueberry Lemon Ricotta Muffins

Name: Blueberry Lemon Ricotta Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 1 cup ricotta cheese; 1/2 cup granulated sugar; 1/4 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1 lemon (zested and juiced); 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup fresh blueberries

Highlighted under: Pastry Pleasures

I’m excited to share my Blueberry Lemon Ricotta Muffins recipe with you! These muffins have been a favorite in my kitchen for their delightful balance of sweet blueberries and zesty lemon. I love using ricotta cheese in the batter for an unexpectedly moist texture that elevates every bite. Trust me, once you give these muffins a try, you’ll realize why they’re perfect for breakfast, brunch, or a snack. Let’s get baking!

Created by

Eleanor Briggs

Last updated on 2026-02-16T03:43:36.690Z

When I first experimented with these Blueberry Lemon Ricotta Muffins, I was amazed by how a simple ingredient like ricotta could transform the classic muffin texture. The creaminess of the ricotta creates a moist crumb that holds the blueberries perfectly, making each muffin a burst of flavor. I personally love adding a hint of lemon zest to brighten the entire recipe.

During my last batch, I decided to enhance the muffins with a lemon glaze, and it was a game-changer! Just a mix of powdered sugar and lemon juice created a tangy topping that complements the blueberries beautifully. These muffins quickly became a go-to recipe for gatherings and weekend breakfasts.

Why You'll Love This Muffin Recipe
Moist and tender texture thanks to ricotta cheese
Bursting with juicy blueberries and fresh lemon zest
Perfect for breakfast or an afternoon snack

Understanding the Ingredients

The star of these muffins is ricotta cheese, which adds a unique creaminess and moisture that you won't find in traditional muffin recipes. It helps create a tender crumb and elevates the overall texture, making each bite feel rich without being overly heavy. When selecting ricotta, opt for whole milk for the richest flavor. If you're looking for a lower-fat option, part-skim ricotta can work, but it may slightly alter the texture.

Fresh blueberries contribute not just sweetness but also a burst of flavor and color. It's best to use fresh blueberries if possible, as frozen ones can release too much moisture into the batter, resulting in gummy muffins. If you must use frozen blueberries, do not thaw them beforehand; instead, fold them straight into the batter to help them maintain their shape.

Baking Techniques

When mixing your wet and dry ingredients, it's essential not to overmix the batter. Gentle folding helps retain the air bubbles, which contribute to the muffins' rise. The batter should be just combined, with some lumps remaining, as overmixing can result in dense muffins. If you see streaks of flour, you can stop mixing—don’t worry about the lumps!

Ensure your oven is preheated to 375°F (190°C) before placing the muffins inside to achieve a proper rise and golden tops. To test for doneness, insert a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs attached. After baking, let the muffins cool in the tin for about 5 minutes, which allows them to firm up and makes for easier removal.

Ingredients

Gather these fresh ingredients to make the perfect Blueberry Lemon Ricotta Muffins:

Muffin Ingredients

1 cup ricotta cheese
1/2 cup granulated sugar
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 lemon (zested and juiced)
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup fresh blueberries

Make sure all ingredients are at room temperature for best results.

Instructions

Follow these simple steps to bake your delicious muffins:

Prepare the batter

In a large bowl, whisk together ricotta, sugar, vegetable oil, eggs, vanilla extract, lemon zest, and lemon juice until well combined.

Mix dry ingredients

In another bowl, combine flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, stirring gently.

Fold in blueberries

Gently fold in the blueberries to avoid mashing them. Be careful not to overmix the batter.

Fill muffin tins

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners. Fill each liner with the batter until 2/3 full.

Bake and cool

Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack.

Enjoy your freshly baked muffins warm or at room temperature!

Pro Tips

For added flavor, consider mixing in a teaspoon of cinnamon or using frozen blueberries if fresh ones are out of season.

Storage Tips

These Blueberry Lemon Ricotta Muffins can be stored in an airtight container at room temperature for up to three days. For longer storage, consider freezing them. To freeze, place the cooled muffins in a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. They can last in the freezer for up to three months.

When you're ready to enjoy a frozen muffin, simply take it out of the freezer and let it thaw at room temperature for about an hour. Alternatively, you can microwave it for about 15-20 seconds for a quick warm-up. If you prefer a crispier exterior, pop it in a toaster oven for a few minutes until golden.

Serving Suggestions

These muffins are versatile and can be enjoyed on their own or served with a variety of accompaniments. A dollop of whipped cream cheese or mascarpone on top adds a delightful richness and pairs beautifully with the tangy lemon flavor. For a touch of indulgence, drizzle with a simple lemon glaze made from powdered sugar and lemon juice.

For a breakfast spread, serve these muffins alongside scrambled eggs or a fresh fruit salad. They also make a delightful addition to any brunch table. Consider creating a mini muffin variety platter by pairing them with other flavors, such as chocolate chip or banana nut muffins, to cater to different taste preferences.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just make sure to fold them in gently and avoid thawing them beforehand.

→ How do I store leftover muffins?

Store leftover muffins in an airtight container at room temperature for up to 3 days.

→ Can I replace ricotta with another cheese?

You can try using cottage cheese or cream cheese, but the texture will vary slightly.

→ What can I serve these muffins with?

These muffins pair well with a cup of tea or coffee, or even topped with a dollop of cream cheese frosting.