Lemon Ricotta Muffins with Blueberries
Lemon Ricotta Muffins aren’t your typical boring blueberry muffins. These muffins have a pound cake like consistency – so thick and rich! They’re perfect for brunch with your honey or a shower with the ladies. Who doesn’t like cake for breakfast?
It’s springtime and I’ve been obsessing over two things, lemons and ricotta. These ingredients are so versatile; I use them in pasta, baking, the list goes on! I love using ricotta in muffins because it creates a dense, smooth texture [the batter will be very thick like pound cake batter]. And the lemon glaze gives these a tangy, sweet bite!
These muffins are made with homemade whole milk ricotta. Follow this link to my recipe. You can definitely use store-bought ricotta but making your own is easier than you might think!
I used frozen blueberries in these Lemon Ricotta Muffins because that’s all I had on hand. By Saturday I run out of a lot of fresh produce so it’s time to hit the grocery store! You can use fresh or frozen blueberries, raspberries or strawberries, whatever you like best!
These muffins would be perfect on their own but I’ve added a brown sugar crumble and lemon glaze for added deliciousness!
Enjoy these cake-like muffins with a cup of coffee or after dinner with a scoop of ice cream – I’m not here to judge. I hope you enjoy these Lemon Ricotta Muffins as much as I do! Happy baking!
Lemon Ricotta Muffins with Blueberries
Ingredients
- For the muffins:
- ¾ cup whole-milk ricotta cheese
- 2 cups all-purpose flour
- 2 eggs
- 1 stick (1/2 cup) unsalted butter
- ¾ cup granulated sugar
- 1 cup of fresh or frozen blueberries
- 2 tablespoons milk
- 2 tablespoons corn starch
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- Pinch of salt
- ½ teaspoon vanilla
- Juice of one lemon (3 tablespoons)
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- For the glaze:
- 2 tablespoons lemon juice
- ¾ cup Confectioners sugar
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- For the crumble:
- Zest of 1 lemon (1/2 teaspoon)
- 2 tablespoons unsalted butter (melted)
- 3 tablespoons brown sugar
- ½ cup all-purpose flour
Instructions
- 1. Preheat oven to 350 degrees.
- 2. To prepare muffin pan, grease or line muffin pan with paper liners.
- 3. Using stand mixer, cream butter and granulated sugar on medium speed until fluffy.
- 4. Add ricotta, eggs, 3 tablespoons of lemon juice and vanilla to the mixer. Mix on medium speed until well combined.
- 5. In a separate bowl, combine dry ingredients including flour, baking soda, baking powder and salt. Stir with a whisk to ensure all ingredients are fully incorporated.
- 6. With the mixer on low speed, slowly incorporate dry ingredients into wet ingredients by adding only a quarter of the dry ingredients at a time. You may need to stop the mixer and scrape down the sides of the bowl. Once all the dry ingredients have been fully incorporated, take the mixing bowl off the stand.
- 7. In a separate bowl, toss blueberries in cornstarch. This will keep the blueberries from settling in the bottom of the muffin pan.
- 8. Gently fold the blueberries into the batter. It should take 10-15 big strokes to fully incorporate the berries.
- 9. Scoop approximately 3 tablespoons into each muffin cup. I like to use a large ice-cream scoop for this. Cups should be about ¾ full.
- 10. To prepare the crumble topping, combine melted butter, lemon zest, flour and brown sugar in a medium bowl. Topping will be dry and crumbled.
- 11. Spoon one teaspoon over the batter in each muffin cup.
- 12. Bake muffins at 350 degrees for 25 minutes or until a toothpick inserted in the middle comes out clean.
- 13. Allow the muffins to cool in the pan for 10 minutes before transferring to a wire rack.
- 14. While the muffins are cooling, prepare the lemon glaze by adding confectioners sugar and lemon juice in medium bowl. Glaze will be a thick milky consistency.
- 15. Once the muffins have cooled to room temperature, place the wire rack over a baking sheet and spoon one teaspoon of the glaze over top of each muffin. The baking sheet will catch the excess that runs off the muffins. Allow the glaze to dry and enjoy!
