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Blueberry Lemon Ricotta Muffins
Moist and fluffy lemon blueberry muffin recipe
Course
Breakfast
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
16
muffins
Calories
171
kcal
Author
Kate @ I Heart Eating
Ingredients
Lemon Sugar
2
tablespoons
granulated sugar
2
teaspoons
finely grated lemon zest
Muffins
1/4
cup
butter
melted
1
1/4
cup
ricotta cheese
2
at room temperature
1
cup
buttermilk
3
at room temperature
2
large eggs
at room temperature
2
tablespoons
fresh lemon juice
1
teaspoon
grated lemon zest
1
teaspoon
vanilla extract
2 ½
cups
all-purpose flour
1
cup
granulated sugar
1 ½
teaspoons
baking soda
1
teaspoon
salt
6
ounce
package fresh blueberries
about 1 ¼ cups
US Customary
-
Metric
Instructions
Preheat the oven to 400 F. Grease or line 16 muffin cups.
To prepare the lemon sugar, stir together the granuated sugar and the lemon zest. Set aside.
In a large bowl, whisk together the butter, ricotta, and buttermilk until well-combined.
Whisk in the eggs until combined.
Add lemon juice and vanilla; whisk until well-combined.
Stir in flour, sugar, baking soda, and salt just until combined. Don't overmix.
Carefully fold in blueberries.
Divide the batter among the prepared muffin tins.
Top batter with a sprinkle of lemon sugar.
Bake for 15-20 minutes, or until a wooden toothpick comes out clean.
Let cool for 10 minutes before removing from pan.
Notes
The butter should be just melted, not hot and sizzling. I melt the butter most of the way and then whisk it until completely melted.
Part-skim or whole milk. I don't recommend fat-free.
Whole milk or low-fat. I don't recommend fat-free.
Nutrition values are estimates.
Nutrition
Serving:
1
muffin
|
Calories:
171
kcal
|
Carbohydrates:
30
g
|
Protein:
3
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Cholesterol:
29
mg
|
Sodium:
317
mg
|
Potassium:
55
mg
|
Sugar:
14
g
|
Vitamin A:
140
IU
|
Vitamin C:
1.3
mg
|
Calcium:
35
mg
|
Iron:
1
mg