These Lemon Blueberry Ricotta Muffins are easy to make and filled with 2 cups of fresh, plump blueberries with just a touch of lemon zest.
Are you ready for a flavor explosion? How about a kapow! blueberry, lemon filled one?
These Lemon Blueberry Ricotta Muffins are just that.
Not only do they have a full two cups of tender, plump, and juicy blueberries in them (making them almost all berry), but they have that tangy zest of tart lemons to give them that extra special zing.
See? Flavor explosion in an incredible way.
While in Juneau, we stayed two nights at the Capital Inn Bed & Breakfast. And each morning, we’d wake to an incredible breakfast of King Crab Eggs Benedict and an assortment of homemade muffins.
After getting our fill of fresh crab straight out of the bowl, our hands would be grabbing for the incredibly flavorful assortment of freshly made berry muffins. They were heavenly.
And, these are too. 🙂 Check out these incredible berries! You get this in every single bite.
The muffins I tried in Juneau were a tart rhubarb muffin (which were divine) and although I haven’t attempted a rhubarb version for myself yet, these Lemon Blueberry Ricotta Muffins are just as flavorful, with just a bit of tart tang from the lemon juice and lemon zest.
What you’ll love about them is, that they are so easy to make and they plump up big and golden, and are so moist and juicy inside.
How could you not simply fall in love with a muffin like that?
I can tell you, they didn’t last long around here. Poor little things. 🙂
I guess I just have to make more. Want to join me?
By the way, when you go to whip up a batch of these muffins, they will generously fill a 12-cup muffin tin. In fact, I wasn’t sure if they were going to make a baker’s dozen of 13, or whether I could squeeze them into one tin. But fearlessly, I did it!
I was able to fill the cups nearly full and the muffins baked up beautifully without flowing over.
They’re good muffins like that. 🙂
Tell me readers, what is your favorite kind of breakfast muffin?
Enjoy!
Lemon Blueberry Ricotta Muffins
Ingredients
- 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
Instructions
- Preheat oven to 400 degrees F.
- Grease a 12 cup muffin tin and set aside.
- In a large bowl combine flour, sugar, baking powder and salt. Stir in lemon peel.
- 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.
- Spoon into muffins cups and bake 20-25 minutes or until done throughout.
Sam @ SugarSpunRun says
These muffins are beautiful! I love that you used ricotta, I bet the texture is incredible, and what a good flavor combination! 🙂
Kristi says
Thank you Sam! I loved the texture of these, and the extra blueberries made them incredible!
marcie says
Blueberries are my favorite breakfast berry — pancakes, oatmeal, and muffins! And these muffins you made here with all of those gorgeous berries AND ricotta look extra amazing! They wouldn’t last long around here, and the bigger the better in my book. Pinned!
Kristi says
Thanks Marcie! I’ve always thought raspberries were my favorite, but I have to tell you – blueberries are winning me over! Thank you for the pin. xoxo
June @ How to Philosophize with Cake says
Those look like wonderful muffins! Love the use of ricotta, I imagine it works wonders for these 🙂
Kristi says
Thank you June! The ricotta added a nice flavor, and we loved it. I think you will too!
Kelly @ Mostly Homemade Mom says
I’ll bet the ricotta makes these light and creamy too – I love blueberry muffins!
Kristi says
They were Kelly! You are exactly right. I loved the addition of the Ricotta.
Ella-HomeCookingAdventure says
what a great combination.. ricotta and blueberries, must be quite heavenly:) I think I will try some soon.
Kristi says
I hope you do Ella! I think you will love them!
Mary Frances says
These look and sound so irresistible! The texture looks so light and fluffy!
Kristi says
Thanks Mary Frances! These were amazing muffins!
Kennedy Cole@KCole's Creative Corner says
I love adding ricotta to baked goods! It makes things so moist and fluffy! And lemon and blueberry are such a delicious, classic combination. Love, LOve, LOVe, LOVE it!
Kristi says
I’m so glad you love it! It’s the first time I’ve ever used ricotta in baked goods, but it definitely won’t be the last! 🙂
Harriet Emily says
Woooowwwww Kristi! These muffins are stunning! I love the blueberry & lemon combo. I love the way the blueberries really fill the muffins and create such a vibrant colour – so beautiful. What a great recipe!!
Kristi says
Thank you so much Harriet Emily – you are making me blush. 🙂 I’m so glad you love them.
Renee@Two in the Kitchen says
Look at those huge blueberries in these pretty little muffins. I want one for tomorrow morning. Or maybe I’ll treat me and the kids on the morning of July 4th before we go to the parade. The blueberries would be so festive for that!!
Kristi says
Good idea Renee! They are perfect for the parade! So colorful and festive. Just like the fireworks. 🙂
Manali @ CookWithManali says
love the addition of ricotta in these muffins! I think these might be my new favorite breakfast muffins! 😀 Yum!
Kristi says
Thanks Manali! I’m so glad you like them. Especially when you make such incredible things! I’m glad I could add something to your amazing list! xoxo
Megan Comer says
Wow! They’re absolutely beautiful! You’re great at creating your images!
Thanks for this!
Kristi says
Thank you Megan! I’m so glad you like them. 🙂 I’m blushing now.
Melissa Falk says
Hi, Kristi! These muffins looks super moist. Love my lemons and blueberries 🙂
Kristi says
Thanks Melissa! They are really moist, and you’ll love the flavor!
Emily says
I love blueberry muffins but I never thought to make them with ricotta, what a great idea!
Kristi says
Thanks Emily! I’d been reading about ricotta in recipes for a long time, so I had to try it – and I loved it!
Anu-My Ginger Garlic Kitchen says
Oh yummy! These lemon and blueberry muffins look so adorable and full of fruity goodness! Blueberry and lemon is a killer combo! Loving these!
Kristi says
Thanks Anu! I loved this flavor combination, and you’ll love how full of blueberries they are. 🙂
Lauren Kelly Nutrition says
These are my kind of blueberry muffins, they are PACKED with blueberries! YUM!
Kristi says
Haha! I thought the same thing – Lauren, so I’m so glad you loved them as much as we did!
Mollie says
My daughter and I made these and they were delicious! A nice change of pace from the standard blueberry muffin. Loved the addition of ricotta. She posted them on her blog http://www.cookingwithally.com with credit to you. Thanks for the recipe!
Kristi says
I’m so glad you enjoyed them! We loved them, and the ricotta added such a nice touch. Thank you for sharing the recipe with credit! Have a fantastic week!
Katie says
These muffins are amazing! I just made them and substituted Sucanat with honey (honey granules) for the sugar and I milled up fresh flour from soft white wheat. These are a keeper! My favorite so far! Thank you for sharing!
Kristi says
Thank you Katie! I’m so glad you liked them. They were one of our favorites too – thank you for commenting. 🙂
Aubree says
Hi! I’m excited to try this recipe. How do you suggest storing any leftover muffins? Covered on the counter at room temperature or in the fridge?
Kristi says
I personally like to store mine in the refrigerator. Good luck – I hope you enjoy it Aubree.