Ricotta-Blueberry Muffins recipe

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Ingredients

1 cup white sugar
½ cup unsalted butter, at room temperature
1 tablespoon freshly grated lemon zest
1 cup whole milk ricotta cheese
1 large egg
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups fresh blueberries
¼ cup turbinado sugar (such as Sugar in the Raw®)

Nutrition Info

280.2 calories
carbohydrate: 40.9 g
cholesterol: 46.3 mg
fat: 11 g
fiber: 1.2 g
protein: 5.3 g
saturatedFat: 6.7 g
servingSize: -
sodium: 196.1 mg
sugar: 23.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

12 muffins

Recipe Note

My favorite ricotta-blueberry muffin recipe!

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