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–+ servings

Lemon Blueberry Ricotta Muffins

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 12

* Please note: all cup measurements are approximate and based on Australian standard cups (250ml). For best results, weigh your ingredients with a kitchen scale.

Equipment

  • 12-cup muffin pan

Ingredients
 

  • 260 g (2 cups, spooned and levelled) plain flour, plus a little extra for coating the berries
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt, reduce to ¼ tsp if using salted butter
  • 125 g (½ cup) butter, melted and cooled
  • 220 g (1 cup) granulated sugar, add up to 2 tbsp more for tart berries (see notes)
  • 240 g (1 cup) fresh/firm ricotta cheese, drained of any excess liquid (see notes)
  • 2 eggs, room temperature
  • 1 ½ tsp vanilla extract
  • 1 tbsp lemon juice
  • zest of 1 large lemon
  • 80 ml (⅓ cup) buttermilk, or buttermilk substitute
  • 180 g (1 ¼ cups) blueberries
  • coarse sugar

Instructions

  • Preheat the oven to 220℃ (200℃ fan/425℉). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
  • Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, massage the lemon zest into the sugar, until fragrant and the sugar feels slightly damp.
  • Add the cooled melted butter and whisk by hand for about 30-60 seconds, or until the mixture thickens and lightens to a pale yellow. Add the ricotta and whisk until combined, breaking up any large clumps as you go. Whisk in the eggs, buttermilk, lemon juice, and vanilla until smooth.
  • Carefully fold in the dry ingredients until mostly incorporated and only a few streaks of flour remain. Be very careful not to overmix.
  • Toss the blueberries with 1 tsp of flour, then fold into the muffin batter until evenly distributed and no dry streaks remain. For frozen berries: add straight from the freezer — do not thaw!
  • Divide the batter among the 12 muffin cups, and sprinkle the tops generously with coarse sugar.
  • Bake for 5 minutes, then without opening the oven door, reduce the temperature to 180℃ (160℃ fan/350℉). Continue baking for another 15-20 minutes, until lightly golden and a toothpick inserted into the centre comes out with a few moist crumbs.
  • Allow the muffins to cool for 10 minutes in the tin, before transferring to a wire rack. Cool for a further 10 minutes before serving.

Notes

  1. Ricotta: Fresh ricotta with a firmer, slightly crumbly texture works best in this recipe. Look for ricotta sold in a draining basket or from a deli counter (I use La Casa Del Formaggio Traditional Ricotta). Smooth, spreadable ricotta is not recommended, as it has a higher moisture content and a different texture.
  2. Sweetness: These muffins are moderately sweet, but the tangy lemon, buttermilk, and ricotta keep them from tasting overly sugary. If you prefer your muffins on the sweeter side, or your blueberries are particularly tart (which can happen with frozen or out-of-season berries), you can add up to 2 tablespoons of extra sugar.
  3. Storage instructions: These muffins taste best the day they're baked. Leftovers will keep for up to 3 days, but the muffin tops will soften and become slightly sticky over time. Store them in an airtight container at room temperature, lined with paper towel, and replace the paper towel daily.
  4. Freezing: You can freeze these muffins for up to 3 months. Let them cool completely, then wrap each muffin individually in cling film before placing inside of a freezer bag or airtight container. Thaw overnight in the refrigerator, then bring to room temperature or warm gently before serving. 
    Please note: The muffin tops will not stay crunchy after freezing. If planning to freeze, you can skip the coarse sugar on top and serve as-is or with a dusting of icing sugar instead. 

Nutrition

Calories: 284kcal | Carbohydrates: 38g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 61mg | Sodium: 318mg | Potassium: 80mg | Fiber: 1g | Sugar: 20g | Vitamin A: 408IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 1mg
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