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–+ servings

Blueberry Lemon Ricotta Muffins

Kristen O'Dell MS, RD, CDCES
Experience a delightful blend of flavors with these Blueberry Lemon Ricotta Muffins. Made with fresh blueberries and a hint of lemon, these muffins are moist and rich, thanks to the addition of ricotta cheese. Perfect for breakfast or a snack, they're a refreshing twist on a classic treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Dessert
Cuisine American
Servings 15 muffins
Calories 213 kcal

Ingredients
  

  • 2 Eggs
  • 3 tbsp lemon juice
  • zest of 2 lemons
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 3 tbsp melted butter
  • 1/4 cup honey
  • 1 cup ricotta cheese
  • 1 3/4 cup flour
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup blueberries

Instructions
 

  • Preheat the oven to 350°.
  • Line a muffin tin with paper liners.
  • In a medium bowl, combine eggs, lemon juice, lemon zest, oil, milk, melted butter, honey and ricotta cheese.
  • Whisk or beat all ingredients until smooth.
  • In a large bowl, mix together the flour, sugar, salt, baking powder and baking soda.
  • Add the wet ingredients to the dry ingredients, folding in with a spatula until just mixed. Careful not to over mix the batter.
  • Fold in the blueberries.
  • Fill the prepared muffin tins with the batter.
  • Place in the oven for about 20 minutes (until a toothpick comes out clean).
  • Enjoy!

Nutrition

Serving: 1muffinCalories: 213kcalCarbohydrates: 24gProtein: 4gFat: 12gSaturated Fat: 3gCholesterol: 34mgSodium: 142mgPotassium: 30mgFiber: 1gSugar: 12gVitamin C: 4mgCalcium: 3mgIron: 5mg
Keyword blueberry, muffins, ricotta