By now you’ve probably realized that I’m obsessed with all things lemon ricotta. In my defence, what is there not to love? I decided to remain predictable and created these delicious, perfectly moist and sweet Blueberry Lemon Ricotta Muffins.
We are constantly on the hunt for healthier nut free snacks for the kids. We also almost always have an abundance of lemons on hand since I use them in almost everything. These muffins are easy to make and freeze super well.
The recipe makes about a dozen large muffins and about three dozen mini ones depending on how full you fill the cups (and the size of the tins). They won’t last long so you may want to double up! If you don’t have blueberries on hand these muffins are also delicious with raspberries or strawberries. You can use fresh or frozen, but note that if you’re using fresh raspberries they will have to be gently stirred in since they are SO delicate. If you’re using frozen do not thaw them before stirring them in.
The ricotta in this recipe makes these muffins so moist and adds a bit of protein which is nice for school lunches. It also makes them just a little bit denser, just so you know what to expect! I use a microplane to zest the lemons and highly recommend this simple inexpensive kitchen tool.
Blueberry Lemon Ricotta Muffins
Blueberry Lemon Ricotta Muffins
These Blueberry Lemon Ricotta Muffins are both moist and perfectly sweet. Delicious all year round, you can use any type of berry!
Ingredients
- 2 eggs beaten with a fork
- 3 tablespoons lemon juice
- zest of 2 lemons
- 1/2 cup vegetable oil (canola, avocado or olive oil will all work)
- 1/4 cup milk
- 3 tablespoons melted butter
- 1/4 cup honey
- 1 cup ricotta cheese
- 1 3/4 cup flour
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup fresh or frozen blueberries (or other berry)
Instructions
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Preheat the oven to 350F and line a 12-cup muffin tin with paper liners (if not using a silicone tin).
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In a medium bowl combine the eggs, lemon juice, lemon zest, oil, milk, melted butter, honey and ricotta cheese. Whisk or beat until all of the ingredients are mixed together and smooth.
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In a separate large bowl, mix together the flour, sugar, salt, baking powder and baking soda to combine.
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Add the wet ingredients to the dry ingredients, folding in with a spatula until just mixed. Don't over mix the batter. Fold in the berries.
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Fill your prepared muffin tins with the batter and bake for about 15 minutes for mini muffins and about 20 minutes for larger ones, until a toothpick inserted in the centre comes out clean. Cool before eating.
If you enjoy these muffins let us know in the comments below. For more lemon recipes try these Lemon Ricotta Pancakes [2], this Lemon Almond Ricotta Cake [3], or this Lemon Granita [4]!