Go Back
There's something undeniably charming about homemade muffins. The warm, inviting aroma that fills your kitchen as they bake, the anticipation of that first bite, and the satisfaction of creating something delicious from scratch all contribute to their allure. Muffins are a versatile treat that can be enjoyed at breakfast, as a snack, or even as a dessert. Among the countless muffin varieties, blueberry ricotta muffins stand out, offering a delightful twist that elevates the humble muffin to new heights.

Fluffy Blueberry Ricotta Muffins

Indulge in the delightful experience of baking fluffy blueberry ricotta muffins, a perfect treat for any time of day. This recipe combines sweet, juicy blueberries with creamy ricotta cheese, creating a moist and light texture that's irresistible. Easy to make, these muffins are not only delicious but also packed with nutrients like antioxidants and protein. Enjoy them fresh for breakfast or as a wholesome snack, and don’t forget to customize with nuts or spices for added flair!
Print Recipe Pin Recipe

Ingredients
  

1 cup fresh blueberries

1 cup ricotta cheese

1/3 cup granulated sugar

1/3 cup brown sugar, packed

2 large eggs

1/4 cup unsalted butter, melted

1 teaspoon vanilla extract

1 teaspoon lemon zest

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Optional: powdered sugar for dusting

Instructions
 

Preheat your oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it with cooking spray.

    Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

      Mix wet ingredients: In a separate mixing bowl, whisk together the ricotta cheese, granulated sugar, brown sugar, eggs, melted butter, vanilla extract, and lemon zest until smooth and creamy.

        Incorporate dry and wet mixtures: Gradually add the dry ingredients to the wet mixture. Stir gently until just combined—be careful not to overmix; the batter should be slightly lumpy.

          Add blueberries: Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.

            Fill muffin tin: Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.

              Bake: Place in the oven and bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.

                Cool and serve: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar if desired, and serve warm or at room temperature.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins