Lemon Blueberry Ricotta Muffins

Lemon Blueberry Ricotta Muffins recipe pinit

Ricotta cheese gives these muffins a moist and tender texture, while the combination of lemon and blueberries adds a refreshing and fruity flavor.

This is vegetarian recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 10 min Total Time 45 mins
Servings: 12 Calories: 2640
Best Season: Suitable throughout the year

Ingredients

Instructions

  1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, baking powder, and salt.
  3. In a separate bowl, mix together the ricotta cheese, granulated sugar, melted butter, egg, lemon zest, lemon juice, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and stir until just combined.
  5. Gently fold in the blueberries.
  6. Divide the batter evenly among the muffin cups.
  7. Sprinkle turbinado sugar on top of each muffin.
  8. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  9. Remove from the oven and let the muffins cool in the tin for 5 minutes.
  10. Transfer the muffins to a wire rack to cool completely.
Nutrition Facts

Servings 12


Amount Per Serving
Calories 220kcal
% Daily Value *
Total Fat 9g14%
Total Carbohydrate 30g10%
Sugars 14g
Protein 5g10%

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.

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