Lemon-Blueberry Ricotta Muffins Easy Recipe

These soft, moist, and flavorful ricotta muffins with sweet blueberries  and a hint of lemon are bound to become your new favorite muffin go-to recipe

I'd love to wake up every morning to one of these soft and delicious, fruity and zesty homemade ricotta muffins. 

When I open my eyes, the first thing I'd love to see is these blueberry-lemon ricotta muffins. Imagine the fragrant scents of this homemade goodness, paired with a steamy cappuccino.  

Who wouldn't want to wake up to one of these muffins? They are a sure way to perk up your morning. Every bite is filled with sweet and juicy blueberries.  

And they are so easy to make. All you need are the usual ingredients (flour, sugar, baking powder, etc.), some ricotta cheese, lemon, and a bunch of sweet, fresh blueberries, of course. 

A whisk or a spoon,  one bowl and a muffin tin with paper liners, are all you need.

Things to Keep in Mind When Making These Muffins

Ricotta Cheese: Use whole milk ricotta for the best texture. Remember to drain any excess water from the ricotta before using it to avoid a runny batter.
Unsalted Butter: Use unsalted butter, melted and cooled down. You can substitute with vegetable oil if you prefer.

Lemon Zest: finely grate the lemon zest and combine with the sugar, and using your finger, rub the sugar with the zest to infuse the lemon flavor throughout the sugar. 
Don't Overmix: When adding the flour to the batter remember to mix until the ingredients are just combined. Overmixing can lead to tough muffins.

Evenly Distribute Blueberries: Save a handful of blueberries to add tot he top of the muffins, and toss the rest in 1 teaspoon of flour. Gently fold in the blueberries to evenly distribute them without crushing them.

Ready to try these too?!? Here is my recipe for you

Other Sweet Breakfast recipes you might like:

Extra-Moist Banana Bread with Greek Yogurt, Chocolate Chips and Walnuts

Italian Lemon Plumcake (Pound Cake)

Cruffins

Orange Poppyseeds Muffins

Moist and Flavorful Blueberry-Lemon Poundcake with Lemon Glaze

Vanilla and Chocolate Marble Loaf Cake

Almond-Poppy Seeds Muffins

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And here is the full video on how to make these muffins. Check it out!

PRINTABLE RECIPE CARD: Lemon-Blueberry Ricotta Muffins

INGREDIENTS

2 oz  (60 g) unsalted butter, melted 
½ cup (100 g)  sugar
1 lemon, finely grated zest
1 large egg
1 cup (250 g) whole milk ricotta cheese, drained

3 tablespoons lemon juice, freshly squeezed
2 cups (240 g) all-purpose flour, plus 1 teaspoon 
2 teaspoons baking powder
1/4 teaspoon salt
6 oz (170 g)  blueberries

1 tablespoon crystalized sugar (optional)

1. Preheat the oven to 375º F (190º C). Line a 12-muffin tin with paper liners or grease.
   Melt the butter cut into pieces in a double boiler or microwave for about 40 seconds. Let cool down.
   In a large mixing bowl, combine the sugar with the lemon zest and using your finger, rub the sugar with the zest to infuse the lemon flavor thouughtout the sugar. 
2. Add the egg and beat well with a whisk or electric mixer. 
3. Whisk in the melted butter. Add the ricotta and lemon juice and beat some more until smooth.
4. Addd the flour, baking powder, and salt. And mix until just combined . Do not over-mix.
   Save a handful of blueberries and toss the rest in 1 teaspoon of flour. Add to the muffin batter and fold gently using a spatula. 
5.  Spoon the batter into the prepared muffin tin, using a cookie or ice-cream scoop. Top with the remaining blueberries, and sprinkle with crystalized sugar if you wish. You can mix the sugar with more lemon zest for extra lemon flavor 
   Bake at 375º F  for about 30 minutes or until golden brown on top and a tester comes out clean. 
6. Enjoy!