These light and fluffy Lemon Ricotta Blueberry Muffins are packed with flavor and a are a delightful summer breakfast recipe!
Have you ever become obsessed with certain flavors? I know food bloggers do, as you will see when you scroll through Pinterest and see Buffalo Chicken or Funfetti EVERYTHING. But do YOU as a blog reader get obsessed with certain flavors? For me, I totally get stuck on certain flavors or foods and will make them over and over again for weeks or months, as evident by these Lemon Ricotta Blueberry Muffins and all the other lemon ricotta recipes I’ve shared over the years!
For example, for a while I was obsessed with the flavor combination, lemon ricotta. It started with this Lemon Ricotta Oatmeal, that I made almost every day for a month. Which led me to create this Lemon Ricotta Cake, a twist on a classic Italian dessert.
So, when I saw these Lemon Ricotta Blueberry Muffins awhile back, I knew I would love them since I love not only that tart and tangy lemon ricotta flavor combination, second to Banana Bread, Blueberry Muffins are my favorite muffin.
Yup, just like getting obsessed with lemon ricotta flavored recipes, over the years I have whipped up several twists on the classic blueberry muffin recipe. From Gooey Blueberry Muffin Bars, to a refreshing and healthy Blueberry Muffin Smoothie, to even combining my two favorite muffins/quick breads to make this Blueberry Coconut Banana Bread.
I’ve even done Lemon Blueberry Muffins in the very early years of blogging, so adding ricotta to my Lemon Blueberry Muffins should have been a no brainer from the beginning!
Even though it took me a while to make these Lemon Ricotta Blueberry Muffins, I’m glad I did because they were exactly as I hoped and I’m already making excuses on when I can make them again!
Helpful Tips and Information:
Cooking Tip: If fresh blueberries aren’t in season or are too expensive, frozen blueberries can be used; however, if using frozen blueberries do not thaw before adding to the flour/muffin batter.
Money Saving Tip: This is a great recipe to make if you have left over ricotta from making skillet lasagna or other popular Italian dishes, like Baked Ziti.
If you like these Lemon Ricotta Blueberry Muffins, then you’ll love these other recipes:
Lemon Ricotta Oatmeal with Blueberries and Almonds
Lemon Ricotta Cake with Blueberries
Lemon Blueberry Cupcakes
Clean Blueberry Protein Muffins
Blueberry Lemon Bars
- Lemon Ricotta Blueberry Muffins:
- 1 cup 1% or 2% milk
- 1/4 cup lemon juice (from about 2 large lemons)
- 1 tablespoon lemon zest (from about 2 large lemons)
- 2 ½ cups unbleached all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/4 cup butter, melted
- 1/3 cup part-skim ricotta cheese
- 1/2 teaspoon vanilla extract
- 1 (6-ounce) package fresh blueberries (about 1 ¼ cups)
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- Lemon Sugar Topping:
- 1/4 cup granulated sugar
- 1/2 tablespoon lemon zest (from1 large lemon)
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Preheat the oven to 400 degrees F. Line a muffin tin with paper cupcake liners or generously spray with cooking spray. Set aside.
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Pour milk into a large liquid measuring cup. Add lemon juice and zest. Stir to combine and set aside for 3-5 minutes, to allow the milk to curdle slightly.
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In a large bowl, whisk together flour, sugar, baking soda and salt. Set aside.
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In a separate large bowl, whisk together eggs, melted butter, ricotta, vanilla extract and milk mixture, whisking until well combined.
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Slowly whisk dry ingredients, a little at a time, into wet ingredients, reserving 1-2 tablespoons of the flour mixture to toss with the blueberries. Continue adding the flour mixture, whisking just until combined.
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Add blueberries to remaining 1-2 tablespoons of flour in bowl, and toss to combine. Gently fold flour coated blueberries into the muffin batter.
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Using an ice cream scoop or ¼ cup measuring cup, scoop muffin batter into prepared muffin tin, filling the muffin cups about 2/3rd’s of the way full.
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In a small bowl, stir together granulated sugar and lemon zest to form lemon sugar topping. Sprinkle muffin batter in muffin tin with prepared lemon sugar topping.
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Bake muffins in preheated 400-degree F oven for 10-12 minutes, or until golden brown and a wooden toothpick inserted in the center comes out clean.
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Let muffins cool in pan for 5-10 minutes before transferring to a wire rack to cool completely.
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Muffins can be stored in a plastic storage container for 2-3 days or frozen in freezer safe packaging for up to 6 months.
Recipe adapted from I Heart Eating
