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By Taffey Bakery

Lemon Blueberry Ricotta Muffins

Name: Lemon Blueberry Ricotta Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: European, American
Ingredients: 3/4 cups white sugar; zest of 1 large lemon about 1-2 tbsp; 1/2 cup ricotta cheese strained and at room temperature; 2 eggs room temperature; 1/3 cup oil any kind works; 1/4 cup milk room temperature; 1 tbsp lemon juice; 2 cups all-purpose flour; 1 tbsp cornstarch; 2 tsps baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 1 1/2 cups fresh blueberries

12 steps

Prep:15minCook:15min

These muffins are studded with gorgeous blueberries throughout and topped with sweet sugar for that perfect muffin top! It uses creamy ricotta cheese inside that elevates the muffins to the next level. They are moist, but also have a lightness to them.

Updated at: Mon, 10 Jun 2024 14:29:02 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories222.7 kcal (11%)

Total Fat8.5 g (12%)

Carbs33 g (13%)

Sugars14.7 g (16%)

Protein4.2 g (8%)

Sodium170.3 mg (9%)

Fiber1.1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

¾ cupswhite sugar

1zest of lemon

large

½ cupricotta cheese

strained and at room temperature

⅓ cupoil

¼ cupmilk

1 Tbsplemon juice

2 cupsall-purpose flour

1 Tbspcornstarch

2 tspsbaking powder

¼ tspbaking soda

¼ tspsalt

1 ½ cupsfresh blueberries

Instructions

Step 1

Line a 12 tin muffin liner with 12 liners or 2 liners with 6 muffin tins in each (Your preference) and set aside.

Step 2

Measure the ricotta cheese in a strainer and allow it to strain for 5-10 minutes to get rid of any excess liquid it may be carrying. Then set aside to come to room temperature.

ricotta cheese½ cup

Step 3

In a medium-sized bowl, add the flour, baking powder, baking soda, cornstarch, and salt. Mix together and set aside.

Step 4

In a large bowl (this is the bowl you’ll be using for the entire bake so make sure it is large!), add the white sugar and lemon zest. Using your fingers, rub them together for 2 minutes. This is going to release the lemon oils and fragrance.

white sugar¾ cups

zest of lemon1

Step 5

Add in eggs and whisk until well combined.

eggs2

Step 6

Add in lemon juice, ricotta, oil, and milk. Whisk until well combined. It’s okay if it is clumpy.

lemon juice1 Tbsp

milk¼ cup

oil⅓ cup

ricotta cheese½ cup

Step 7

Add in the dry ingredients and using a spatula, slowly fold until a soft muffin batter forms. Mix until JUST combined.

all-purpose flour2 cups

cornstarch1 Tbsp

baking powder2 tsps

baking soda¼ tsp

salt¼ tsp

Step 8

In the bowl with the blueberries, add 1-2 tsps of flour and gently toss around until evenly coated. The light coating of flour will absorb any extra liquid it may have before adding it into the mixing bowl.

Step 9