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Ricotta-Blueberry Muffins

Rated as 4.33 out of 5 Stars
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"My favorite ricotta-blueberry muffin recipe!"
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Ingredients

1 h servings 280
Original recipe yields 12 servings (12 muffins)

Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with extra-large paper cupcake liners.
  2. 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.
  3. 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.
  4. Divide batter evenly among the prepared muffin cups. Sprinkle 1 teaspoon of turbinado sugar over each muffin.
  5. 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.

Footnotes

  • 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; 11 40.9 5.3 46 196 Full nutrition

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Reviews

Read all reviews 3
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Newest

Outstanding flavor. My favorite blueberry muffin recipe! The only minor adjustment, a 40 min bake time.

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 the...

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...