Lemon Blueberry Ricotta Muffins

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.

Unbalanced

% Daily Values based on a 2,000 calorie diet

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.

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.

Step 5

Add in eggs and whisk until well combined.

Step 6

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

Step 7

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

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

Evenly divide the batter between the muffin liners.

Step 10

Sprinkle extra white sugar on top for that crisp muffin top (optional but recommended).

Step 11

Bake the muffins at 375°F and bake for 15-20 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.

Step 12

Enjoy! These muffins are best served day of or within 3 days. Keep on the counter in an airtight container or in the refrigerator.

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