Ricotta Blueberry Muffins

Ricotta Blueberry Muffins


Prep Time:  20 minutes
Cook Time:  20 minutes
Ready In:  minutes


Yields or Serves:   Makes 12 Muffins

[Total: 2   Average: 5/5]

I had extra ricotta on hand that needed to get used so decided to add it to my usual blueberry muffin recipe. The result is a super moist blueberry muffin.

  • 2 Cups Unbleached Flour
  • 1 Cup Sugar
  • 2 1/2 Teaspoons Baking Powder
  • 1/2 Teaspoon Kosher Salt
  • 2 Beaten Eggs
  • 1/2 Cup Ricotta Cheese
  • 3/4 Cup Buttermilk
  • 1/2 Cup Melted Butter
  • 1 Tablespoon Fresh Lemon Zest
  • 1 Cup Fresh Blueberries
  • Extra Sugar For Sprinkling
  1. Preheat oven to 375 degrees.
  2. Line twelve 2 1/2-inch muffin cups with muffin liners. Set aside.
  3. In medium-size bowl sift together flour, sugar, baking powder, and kosher salt. Make a well in center of flour mixture. Set aside.
  4. In medium-size bowl combine eggs, ricotta, buttermilk, butter, and lemon zest. Add all at once to flour mixture. Stir just until moistened. Batter will appear lumpy. Fold in blueberries.
  5. Spoon batter into prepared muffin cups. Fill each almost full. Sprinkle tops with sugar.
  6. Place in oven 20 minutes until golden.
  7. Remove from oven and cool 5 minutes on wire rack before removing.
  8. Makes 12 muffins
  9. Prep Time: 20 Minutes Cook Time: 20 Minutes Total Time: 40 Minutes
  10. ©Tiny New York Kitchen © 2020 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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