Go Back
–+ muffins

Lemon Blueberry Ricotta Muffins

Delicious and moist muffins with a hint of lemon and bursts of blueberry.
Print Recipe
Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 12 muffins
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup ricotta cheese
  • ½ cup milk
  • ¼ cup lemon juice freshly squeezed
  • 1 tablespoon lemon zest from 1 lemon
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups fresh blueberries

Instructions 

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In another bowl, mix the ricotta cheese, milk, lemon juice, lemon zest, eggs, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Gently fold in the blueberries.
  6. Divide the batter evenly among the muffin cups.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 200kcal | Carbohydrates: 30g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 40mg | Sodium: 200mg | Potassium: 100mg | Fiber: 1g | Sugar: 15g | Vitamin A: 100IU | Vitamin C: 5mg | Calcium: 100mg | Iron: 1mg

Keywords

Blueberry, Lemon, Muffins, Ricotta
Tried this recipe?Let us know how it was!