Blueberry Ricotta Muffins

Blueberry Ricotta Muffins

By Stephanie Saviola


– 1 1/2 cups of fresh blueberries (frozen can be used as well, but need to thaw)

– zest from 1/2 lemon

– 1 1/2 cups flour

– 3/4 cups sugar

–  1/2 teaspoon of baking soda

-1 /2 teaspoon of salt

-1 cup Ricotta or Mascarpone cheese

– 1/4 cup of milk (*try using orange juice instead of milk to boost the flavor of the muffins)

– 2 eggs

Preheat the oven to 350º. Mix all of your dry ingredients in a large mixing bowl. Make sure the flour is sifted before dumping it in the bowl.  In a separate bowl, beat 2 eggs (do this first to make sure you don’t get shells in your mixture), then add the milk and mix into the dry ingredients.  Add the Ricotta to the mixture. If you are using fresh blueberries, wash them and add lemon zest to berries. Slowly fold in the berries to the mixture. Disperse the batter into a muffin tin. Make sure you properly grease the pan if you are not using baking cups. Bake at 350º for 20- 25 minutes.  (Optional: About 5 minutes before the muffins are finished, take them out of the oven and lightly butter the tops and add a sprinkle of brown sugar, return the pan to the oven to finish baking.)


Muffins before the bake


Image | Source


This entry was posted in Food, Fridays w/ Steph, Things To Do and tagged , , , , , . Bookmark the permalink.

2 Responses to Blueberry Ricotta Muffins

  1. arzea says:

    Wow, talk about delicious!

  2. can never get enough muffin recipes – thanks!

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