Monday, July 27, 2015

Lemon Blueberry Ricotta Muffins

We went blueberry picking on Saturday and we thought that this muffin recipe would be a good way to use them up! You obviously don't have to pick your own blueberries for this recipe, but it's a good idea.
We also added some sparkling white sugar to the tops of all our muffins right before they went in the oven to add a shine and a little crunch! You can do this if you want!
Let's hear the recipe now!

Lemon Blueberry Ricotta Muffins


  • 1 and 3/4 cups all-purpose flour
  • 1/2 cup sugar + 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon lemon zest, grated
  • 2 teaspoons lemon juice
  • 1 large egg
  • 1/2 cup fat free milk + 1/8 cup fat free milk
  • 1/2 cup ricotta
  • 4 tablespoons butter, melted
  • 1 teaspoon vanilla
  • 2 cups fresh blueberries
  • A few pinches sparkling white sugar (optional)

  1. Preheat oven to 400 degrees F.
  2. Grease a 12 cup muffin tin and set aside.
  3. In a large bowl combine flour, sugar, baking powder and salt. Stir in lemon peel.
  4. In a small bowl, beat lemon juice, egg, milk, ricotta, butter and vanilla until smooth. Slowly mix wet ingredients with the dry ingredients. Gently fold in blueberries.
  5. Spoon into muffin cups (add sparkling white sugar now if desired) and bake 20-25 minutes or until done throughout. Enjoy!


  1. Ally, these muffins look absolutely decadent, and you did an amazing job! I'm so glad you liked them, and dusting them with that pretty sparkling sugar was a fantastic idea! You are making me hungry! Kristi @ Inspiration Kitchen

    1. Thanks, Kristi! They were really good! Your recipe is one of the best we have ever used! We finished eating them in two days! They were a really good snack. Thank YOU for making the recipe! :)