Blueberry Lemon Ricotta Muffins

    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. 1

      Preheat oven to 375°F (190°C) and line a muffin tin.

    2. 2

      Whisk flour, baking powder, and salt in one bowl.

    3. 3

      In another bowl, cream together sugar, eggs, ricotta, and zest.

    4. 4

      Fold dry ingredients into wet, then gently stir in blueberries.

    5. 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.

    Frequently Asked Questions

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