These muffins are studded with gorgeous blueberries throughout and topped with sweet sugar for that perfect muffin top! It uses creamy ricotta cheese inside that elevates the muffins to the next level. They are moist, but also have a lightness to them.
These muffins have both lemon juice and lemon zest in them for that burst of tanginess! It pairs so lovely with the blueberries.
The ricotta cheese adds to the texture of the muffin – making it more rich and tender. It does not change the flavour at all!
And I can’t get enough of them, seriously.
No fancy equipment or ingredients needed either. Let’s get to baking!
For more muffin recipes, try Lemon Blueberry Muffins, Chocolate Raspberry Muffins, or Blueberry Banana Bread Muffins.
Why this recipe works
Easy to make – These muffins require no fancy equipment and only simple ingredients.
Lemon Blueberry – A sweet classic this time of year, but can be used all year round.
Ricotta cheese – This recipe uses ricotta cheese, which does not change the flavour, rather enhances the muffin texture and elevates it as a whole!
Ingredients Notes
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view the four ingredients we’re using!
- Blueberries - I used fresh blueberries in this recipe.
- Eggs – Make sure they’re at room temperature before beginning.
- Oil – Any flavourless oil works.
- Flour – All-purpose flour is used in this recipe.
- Lemon – Both lemon zest and lemon juice are used in this recipe.
- Ricotta cheese – This can be found in the cheese section of your local grocery store. It usually comes in a sealed container. Make sure it’s at room temperature before beginning your bake.
Step by step instructions
Here is how to make and bake these Lemon Blueberry Ricotta Muffins. You will need a 12 muffin tin, muffin liners, 3 mixing bowls, a spatula, and a whisk.
Step 1 – Prep. Line the muffin liners with 12 liners and set aside. If you need a recommendation, this is my favourite tin.
Step 2 – Mix dry ingredients. In a medium-sized bowl, add in flour, baking soda, baking powder, cornstarch, and salt. Mix together and set aside.
Step 3 – Strain ricotta cheese. This is important as the cheese carries extra liquid we don’t need when it’s in the container. Measure the cheese and place in a strainer for 5-10 minutes over a bowl. Then transfer it onto a plate and allow to come to room temperature.
Step 4 – Mix lemon zest and white sugar. In a large bowl, add white sugar and lemon zest. Using your fingers, combine them to release all of the lemon oils and fragrances. Do this for 2 minutes and set aside.
Step 5 – Add wet ingredients. Into the large bowl with the lemon sugar mixture, add eggs and whisk until combined. Then add in ricotta, oil, lemon juice, and milk. Whisk until well combined.
Step 6 – Add in dry ingredients. Pour the dry ingredients into the wet and using a spatula, gently fold to create a soft muffin batter.
Step 7 – Add blueberries. Gently toss the blueberries in 1-2 tsps of flour before adding them into the mixing bowl. This will help absorb any liquid they may have from washing. Then add into the bowl and mix in a few times.
Step 8 – Scoop. Evenly divide the batter between 12 liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle white sugar on top.
Step 9 – Bake. Bake the muffins at 375°F for 15-20 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.
These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
- Room temperature. Make sure all of your ingredients are at room temperature before beginning.
- Make sure to add some extra white sugar on top before baking! This will give you a delicious crisp sugary muffin top we all love.
- Do not over-mix! A big reason muffins don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
FAQ
Do I have to add ricotta?
Yes, if you don’t want to add ricotta but still want to bake a lemon muffin, check out this Lemon Blueberry Muffins or Lemon Raspberry Muffins instead.
Why did my muffins not rise?
Make sure your baking agents aren’t expired or dull. Even if it’s been opened and it’s not expired, the leavening agents can go bad.
To test if they are still active, add a teaspoon to a glass of hot water. If it fizzes up, it is active. If it doesn’t, it has become dull.
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Lemon Blueberry Ricotta Muffins
Ingredients
- 3/4 cups white sugar
- zest of 1 large lemon about 1-2 tbsp
- 1/2 cup ricotta cheese strained and at room temperature
- 2 eggs room temperature
- 1/3 cup oil any kind works
- 1/4 cup milk room temperature
- 1 tbsp lemon juice
- 2 cups all-purpose flour
- 1 tbsp cornstarch
- 2 tsps baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups fresh blueberries washed and dried
Instructions
- Line a 12 tin muffin liner with 12 liners or 2 liners with 6 muffin tins in each (Your preference) and set aside.
- Measure the ricotta cheese in a strainer and allow it to strain for 5-10 minutes to get rid of any excess liquid it may be carrying. Then set aside to come to room temperature.1/2 cup ricotta cheese
- In a medium-sized bowl, add the flour, baking powder, baking soda, cornstarch, and salt. Mix together and set aside.
- In a large bowl (this is the bowl you'll be using for the entire bake so make sure it is large!), add the white sugar and lemon zest. Using your fingers, rub them together for 2 minutes. This is going to release the lemon oils and fragrance.zest of 1 large lemon, 3/4 cups white sugar
- Add in eggs and whisk until well combined.2 eggs
- Add in lemon juice, ricotta, oil, and milk. Whisk until well combined. It's okay if it is clumpy.1/3 cup oil, 1/4 cup milk, 1 tbsp lemon juice, 1/2 cup ricotta cheese
- Add in the dry ingredients and using a spatula, slowly fold until a soft muffin batter forms. Mix until JUST combined.2 cups all-purpose flour, 1 tbsp cornstarch, 2 tsps baking powder, 1/4 tsp baking soda, 1/4 tsp salt
- In the bowl with the blueberries, add 1-2 tsps of flour and gently toss around until evenly coated. The light coating of flour will absorb any extra liquid it may have before adding it into the mixing bowl.1 1/2 cups fresh blueberries
- Evenly divide the batter between the muffin liners.
- Sprinkle extra white sugar on top for that crisp muffin top (optional but recommended).
- Bake the muffins at 375°F and bake for 15-20 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.
- Enjoy! These muffins are best served day of or within 3 days. Keep on the counter in an airtight container or in the refrigerator.
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