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Lemon Ricotta Blueberry Muffins

Lemon Ricotta Blueberry Muffins

These light and fluffy Lemon Ricotta Blueberry Muffins are packed with flavor and a are a delightful summer breakfast recipe!
Course Breakfast, Brunch, Snack
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Author Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com


  • 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)
  • --
  • Lemon Sugar Topping:
  • 1/4 cup granulated sugar
  • 1/2 tablespoon lemon zest (from1 large lemon)


  1. Preheat the oven to 400 degrees F. Line a muffin tin with paper cupcake liners or generously spray with cooking spray. Set aside.
  2. 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.

  3. In a large bowl, whisk together flour, sugar, baking soda and salt. Set aside.

  4. In a separate large bowl, whisk together eggs, melted butter, ricotta, vanilla extract and milk mixture, whisking until well combined.

  5. 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.
  6. Add blueberries to remaining 1-2 tablespoons of flour in bowl, and toss to combine. Gently fold flour coated blueberries into the muffin batter. 
  7. 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.

  8. 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.

  9. 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.
  10. Let muffins cool in pan for 5-10 minutes before transferring to a wire rack to cool completely.
  11. 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 Notes

Recipe adapted from I Heart Eating