Lemon Blueberry Ricotta Muffins
These Lemon Blueberry Ricotta Muffins are a true treat that takes really no time at all. The addition of the ricotta keeps the muffin really light and moist. Perfect for a quick on the go breakfast or snack, Sometimes I love to spread some extra ricotta cheese on the muffin and a drizzle of honey to take it to the next level. Yummmmm!
Lemon Blueberry Ricotta Muffins
- Prep Time
10 min
- Cook Time
20 min
- Total Time
30 min
- Servings
12
- Difficulty
Easy
Ingredients
- 1 cup sugar + 1 tbsp for the top
- 1 egg at room temp
- 1 lemon zested and juiced
- ½ cup (1 stick) butter melted and cooled
- 1 cup Miceli’s whole milk ricotta cheese
- ½ tbsp vanilla extract
- 2 cups flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt (omit if using salted butter)
- 1 ½ cups fresh blueberries
Instructions
- Preheat oven to 350°F and line your muffin tins with your paper liners.
- In a large bowl, whisk the sugar, egg, lemon zest and juice, butter, ricotta, and vanilla until fully combined. (all wet ingredients)
- Into the wet ingredients, add in the flour, baking powder, baking soda, and salt if using. Stir until fully incorporated.
- Add your blueberries by gently folding them into the batter.
- Divide the batter between the 12 muffin tins or 24 mini muffin tins. Top each muffin with a good coating of sugar. This will create a nice crunchy top.
- Bake in the oven for 20-25 minutes for the regular sized muffins or 15 minutes for the mini muffins or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool for 5 minutes in the tin, then transfer to a cooling rack.
- Serve warm with butter, a drizzle of honey, and/or ricotta cheese.
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