Lemon-Ricotta Blueberry Muffins
80% authentic · Italian-American
A sophisticated twist on blueberry muffins, incorporating creamy ricotta cheese and bright lemon zest for an exceptionally moist and flavorful crumb. The ricotta adds a subtle richness and tender texture.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- All-purpose flour2 cups
- Granulated sugar3/4 cup
- Baking powder2 teaspoons
- Salt1/4 teaspoon
- Whole milk ricotta cheese1/2 cup
- Large egg1
- Milk1/4 cup
- Unsalted butter, melted1/4 cup
- Lemon zest1 tablespoon
- Fresh blueberries1 1/2 cups
Steps
- 1
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin.
- 2
In a large bowl, whisk together flour, sugar, baking powder, and salt.
- 3
In a separate bowl, combine ricotta cheese, egg, milk, melted butter, and lemon zest. Whisk until smooth.
- 4
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- 5
Gently fold in the blueberries.
- 6
Divide batter evenly into the muffin cups.
- 7
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- 8
Let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
