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A lemon Blueberry Ricotta Muffin

Healthy Lemon Blueberry Ricotta Muffins Recipe

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  • Author: Susan
  • Total Time: 35 Minutes
  • Yield: 18 Muffins 1x
  • Diet: Low Fat


Are you ready to elevate your morning routine with a burst of citrusy goodness and plump, juicy blueberries? Look no further than our Lemon Blueberry Ricotta Muffins recipe! 


Units Scale
  • 2 cups of All Purpose Flour
  • 1 cup of Sugar
  • 1/2 Teaspoon of Baking Powder
  • 1/2 Teaspoon of Baking Soda
  • 1/2 Teaspoon Sea Salt
  • 2 Zested Lemons
  • 1/2 cup of Unsalted Butter - Room Temperature
  • 1 cup of Part Skim Ricotta Cheese
  • 1 Egg
  • 1 Tablespoon of Lemon Juice
  • 1 Teaspoon of Vanilla Extract
  • 1 cup of Blueberries
  • 1 Tablespoon of Turbinado Sugar or Demerara Sugar


  1. Preheat oven to 350 degrees F. Line a muffin tin with paper liners. This recipe makes about 18 full size muffins.
  2. In a medium size bowl whisk together - flour, baking soda, baking powder and salt - set aside.
  3. In a small bowl combine granulated sugar and lemon zest. Rub sugar and lemon zest together with your fingers and set aside.
  4. In a large bowl use an electric mixer or standing mixer to beat your butter and sugar and lemon zest mixture together on low speed until light & fluffy about 2 minutes - Add in your ricotta cheese beat until smooth - add in your egg, fresh lemon juice and vanilla extract and mix.
  5. Add your dry ingredients to your mixing bowl and blend until combined. Fold in your blueberries with a rubber spatula gently.
  6. Evenly divide your batter among the prepared muffins cups - sprinkle with turbinado sugar.
  7. Bake until golden brown about 25-30 minutes - remove and let cool to room temperature on a wire rack - serving size one muffin. Happy Baking!


  • Choose Fresh Ingredients: Opt for plump, juicy blueberries and zesty lemons for maximum flavor.
  • Creamy Ricotta Perfection: Use high-quality, creamy ricotta cheese for moist and tender muffins.
  • Balanced Moisture: Combine coconut milk and full-fat whole milk for a rich and creamy texture.
  • Zesty Lemon Zest: Enhance the lemony goodness with a teaspoon of fresh lemon zest for that burst of flavor.
  • Streusel Topping Magic: Create a crunchy, sweet topping using coconut oil, brown sugar, and a touch of lemon sugar for a delightful contrast.
  • Gently Fold Blueberries: Carefully fold fresh blueberries into the batter to prevent them from bursting and ensure even distribution.
  • Mindful Mixing: Avoid overmixing the batter to maintain a light and fluffy texture in your muffins.
  • Perfect Portions: Fill muffin cups two-thirds full to achieve the ideal muffin shape while allowing room for the streusel topping to shine.
  • Bake to Perfection: Bake until golden brown and a toothpick inserted into the center comes out clean, ensuring they're fully cooked yet moist.
  • Storage Savvy: Store leftovers in an airtight container to preserve freshness and keep them moist for longer. Enjoy these lemon blueberry ricotta muffins as a delightful treat or quick breakfast option!
  • Prep Time: 10 Minutes
  • Cook Time: 25 Minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


  • Serving Size: 1 muffin
  • Calories: 176
  • Sugar: 13.4 g
  • Sodium: 83.9 mg
  • Fat: 6.7 g
  • Carbohydrates: 26.4 g
  • Protein: 3.6 g
  • Cholesterol: 28.2 mg