Ricotta-Blueberry Muffins

Rating: 4.33 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

My favorite ricotta-blueberry muffin recipe!

By Annie

Gallery

Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
15 mins
total:
1 hr
Servings:
12
Yield:
12 muffins
Nutrition Info
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with extra-large paper cupcake liners.

    Advertisement

  • Beat white sugar, butter, and lemon zest together using an electric mixer in a mixing bowl until light and fluffy. Beat in ricotta cheese, followed by egg, lemon juice, and vanilla extract.

  • Combine flour, baking powder, baking soda, and salt together in a separate bowl. Stir into butter mixture until just combined; batter will be thick. Carefully fold in blueberries.

  • Divide batter evenly among the prepared muffin cups. Sprinkle 1 teaspoon of turbinado sugar over each muffin.

  • Bake in the preheated oven until muffins are golden on top and a toothpick inserted into a muffin comes out mostly clean with some crumbs, 26 to 28 minutes. Remove muffins from the oven and carefully transfer to a wire rack to cool, 15 to 20 minutes.

Cook's Note:

This can also be made into 24 standard-sized muffins. Set a timer for 15 minutes and check frequently until done when baking.

Nutrition Facts

Per Serving:
280 calories; protein 5.3g; carbohydrates 40.9g; fat 11g; cholesterol 46.3mg; sodium 196.1mg. Full Nutrition
Advertisement

Reviews (3)

Read More Reviews

Most helpful positive review

Matissta
Rating: 5 stars
03/08/2020
Outstanding flavor. My favorite blueberry muffin recipe! The only minor adjustment, a 40 min bake time. Read More

Most helpful critical review

Kayrom
Rating: 3 stars
02/19/2020
These might work better as a loaf than a muffin. It doesn't make a batter but rather a fairly heavy dough. It was really difficult to get the dough into muffin cups in the first place, and they didn't rise much, if at all, during baking. I've yet to try one, as they're straight out of the oven, but if they didn't rise and were heavy going in, I'm pretty sure they're going to be heavy coming out. (Baking powder and baking soda fresh within the past month.) This recipe does not make the big, over-sized muffins you'd expect. Probably wouldn't make them again. Read More
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Matissta
Rating: 5 stars
03/08/2020
Outstanding flavor. My favorite blueberry muffin recipe! The only minor adjustment, a 40 min bake time. Read More
Kayrom
Rating: 3 stars
02/18/2020
These might work better as a loaf than a muffin. It doesn't make a batter but rather a fairly heavy dough. It was really difficult to get the dough into muffin cups in the first place, and they didn't rise much, if at all, during baking. I've yet to try one, as they're straight out of the oven, but if they didn't rise and were heavy going in, I'm pretty sure they're going to be heavy coming out. (Baking powder and baking soda fresh within the past month.) This recipe does not make the big, over-sized muffins you'd expect. Probably wouldn't make them again. Read More
Bob Grant
Rating: 5 stars
09/21/2019
This simple scratch recipe makes the best muffins, not cake texture, but light enough. I used a sugar substitute made for baking and it worked out. I am always cautious when using it, but we are diabetic, a a full cup of real sugar would take these off of my wife’ s menu. Read More
Advertisement
Advertisement
© Copyright 2021 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 03/01/2021