Blueberry Lemon Ricotta Muffins
Ultra-moist muffins with a bright citrus tang and bursting blueberries.
Word Recipe Kitchen
Tested & verified by our culinary team
35 minsEasy6 servings
Nutrition per serving
320
Calories
8g
Protein
45g
Carbs
12g
Fat
Ingredients
- 2 cupsAll-Purpose Flour
- 1 cupRicotta Cheese
- 1.5 cupsFresh Blueberries
- 2 tbspLemon Zest
- 3/4 cupSugar
- 2 largeEggs
- 1 tbspBaking Powder
Instructions
- 1
Preheat oven to 375°F (190°C) and line a muffin tin.
- 2
Whisk flour, baking powder, and salt in one bowl.
- 3
In another bowl, cream together sugar, eggs, ricotta, and zest.
- 4
Fold dry ingredients into wet, then gently stir in blueberries.
- 5
Divide into muffin cups and bake for 20-25 minutes.
Nutrition Facts
Servings 6Serving Size 1
Amount Per Serving
Calories320
% Daily Value *
Total Fat 12g15%
Saturated Fat 5.4g27%
Trans Fat 0g
Cholesterol 185mg62%
Sodium 310mg13%
Total Carbohydrate 45g16%
Dietary Fiber 4g14%
Sugars 15.7g
Protein 8g16%
Vitamin A 500 IUVitamin C 28 mgCalcium 220 mgIron 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
💡 Tips for Blueberry Lemon Ricotta Muffins
- • Prepare ingredients the night before for a quicker morning routine.
- • Use room-temperature eggs for more even cooking and better volume.
- • Roll citrus on the counter before juicing to get more juice out.
- • Grate cheese fresh rather than pre-shredded for better melting and flavor.
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