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–+ servings

Lemon Blueberry Ricotta Muffins

Ania
These are tangy-sweet blueberry lemon muffins! It uses creamy ricotta cheese inside that elevates the muffins to the next level. They are moist, but also have a lightness to them. 
5 from 1 vote

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.