Blueberry Lemon Ricotta Muffins

Baking, Breakfast, Lifestyle

By now you’ve probably realized that I’m obsessed with all things lemon ricotta.  In my defence, what is there not to love?

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I decided to remain predictable and created these delicious, perfectly moist and sweet muffins.  We are constantly on the hunt for healthy nut free snacks to pack in Charlie’s lunch, so I held my breath and crossed my fingers as he took his first bite.  He was hooked (and I was happy).

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These make about a dozen large muffins and about three dozen mini ones depending on how full you fill the cups.  They won’t last long so you may want to double up, and they freeze beautifully!

Ingredients:

  • 2 eggs, beaten with a fork
  • 3 Tbsp. lemon juice
  • zest of 2 lemons
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 3 Tbsp. melted butter
  • 1/4 cup honey
  • 1 cup ricotta cheese
  • 1 3/4 cup flour
  • 1/2 cup sugar
  • 1/4 tsp. salt
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 cup fresh blueberries

Directions:

  1. Preheat your oven to 350F and line your muffin tins (small or large) with paper liners.
  2. In a medium bowl combine the eggs, lemon juice, lemon zest, oil, milk, melted butter, honey and the ricotta cheese.  Whisk until all of the ingredients are mixed together and smooth.
  3. In a separate large bowl, mix together your flour, sugar, salt, baking powder and baking soda.
  4. Add your wet ingredients to your dry ingredients, folding in with a spatula until just mixed. You don’t want to over mix the batter.  Fold in the blueberries.
  5. Fill your prepared muffin tins with the batter and bake for about 15 minutes for the mini muffins and about 20 minutes for for the large ones, until a toothpick inserted in the centre comes out clean. Cool before eating.
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29 Comments on “Blueberry Lemon Ricotta Muffins”

  1. Linda

    Hi Tori… this looks very delicious! I will try a gluten free version and let you know how they turn out. 🙂

  2. Mallory

    Hi! Just made these this afternoon and all three of my kids literally went crazy over them. Their exact words were, “I just can’t stop eating them.” Ha! Our biggest disappointment, though, was that most of the muffin stuck to the liner so we had to dig it out with a spoon. I would strongly recommend no liner, or please share any thoughts on what I should do differently.

    Thank you so much!
    Mom in Texas

    1. Tori Wesszer

      Hi Mom in Texas! So happy they liked them! I wonder if it was the type of liner as mine peeled off very easily. I will do some experimenting, thanks for the great advice and feedback I really appreciate it!

  3. Pingback: Blueberry Lemon Muffins - Zest Nutrition

  4. jen

    hi there Tori, do you have storage recommendation for these delicious muffins? i am thinking 2 days? might just have to freeze some for our small family of three. thanks!

    1. Tori Wesszer

      Hi! I would recommend storing them in the fridge for 2-3 days maximum. I like to freeze mine the same day I cook them and quickly pop them in the microwave if needed or just put them in a lunch frozen letting them thaw on their own. I am with you, we are a family of three too!

    1. Tori Wesszer

      Hi Kerri,
      Sorry for the delay in responding! I didn’t test it with maple syrup but I’m sure that you could. I’d love to hear how it works out if you try!

  5. Susan

    Hi Tori,

    I thought it was about time that I wrote you a note and comment on not only your blog but all your fabulous recipes. The blueberry muffins are the most delicious I have had (my husband loves them) and I too use parchment for just about everything I bake or cook…I swear by it. Your lasagne is the best and made it last night and that one is a sure keeper. The white buns are delicious although not the healthiest, but a sure treat once in a while. The strawberry Greek frozen yogurt was a nice refreshing treat in the summer and I always have your classic vinaigrette salad dressing on hand. For a bit of a twist I squeeze the juice from half a large orange to add also. There are so many more that I have yet to try and always look forward to your new next recipe.

    Happy cooking,
    Susan from Langley, B.C

    1. Tori Wesszer

      Susan, that was SUCH a kind and thoughtful note, absolutely made my day! Thank you so much, I truly appreciate it and would love to continue to hear your feedback. I love that you have adapted the vinaigrette, that sounds perfect…I will try that variation!
      Warmest Wishes,
      Tori

  6. Tara

    Hi Tori,

    Like Susan I am a HUGE fan of your recipes, including these muffins! I’ve tried them with frozen raspberries as you recommended and also made them gluten free and they turned out fantastic! The banana bread recipe is perfect and I also love your Greek yogurt upside down cake recipe!! Yours are the only ones that turn out right the first time, honestly.

    I can’t wait to try it ALL!!

    Thank you so much for sharing all of your secrets with us and always responding to all the questions oh my goodness!

    I’m sure there are many more like me who don’t often post but are totally loving your stuff!!

    Thanks so much Tori!

    Tara
    Calgary AB

    1. Tori Wesszer

      Oh my goodness Tara thank you so very much!!! It warms my heart to read this. I’m really touched that you took the time to write such a lovely note, and thank you for trying the recipes! I love the feedback! It is what gets me up at the crack of dawn some days ready to make a mess in the kitchen…like today (just made apple scones, kitchen is a disaster but the house smells amazing!).

      Happy Halloween!

      Tori

  7. Natalie

    Hi Tori!
    I just made these today and they are absolutely delicious ! The ricotta cheese gives it such a tender texture and also really great flavour!
    Thanks for the recipe !

  8. Christine

    Hi Tori,
    Is their anything you can substitute for the eggs? I can’t have eggs and I really want to try this recipe!
    Thanks!
    Christine

  9. Christine

    Hi Tori,
    I used flax eggs and they are DELICIOUS! So far my favorite muffins I’ve ever made. Thank you!

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