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!

January 3, 2024

Lemon Blueberry Ricotta Muffins

Alissa DiSanto
  • Prep Time
    10 min
  • Cook Time
    20 min
  • Total Time
    30 min
  • Servings
  • Difficulty


  • 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


  1. Preheat oven to 350°F and line your muffin tins with your paper liners.
  2. In a large bowl, whisk the sugar, egg, lemon zest and juice, butter, ricotta, and vanilla until fully combined. (all wet ingredients)
  3. Into the wet ingredients, add in the flour, baking powder, baking soda, and salt if using. Stir until fully incorporated.
  4. Add your blueberries by gently folding them into the batter.
  5. 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.
  6. 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.
  7. Allow the muffins to cool for 5 minutes in the tin, then transfer to a cooling rack.
  8. Serve warm with butter, a drizzle of honey, and/or ricotta cheese.

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