Blueberry Ricotta Muffins with Lemon Sugar Topping
The citrusy crunch of lemon sugar adds a new dimension to this classic breakfast favorite.
By Patty Price
Blueberry Ricotta Muffins with Lemon Sugar Topping
Prep Time
Cook Time
Total Time
The citrusy crunch of lemon sugar adds a new dimension to this classic breakfast favorite.
Author: Patty Price, adapted from Dorie Greenspan
Recipe Type: Baking
Serves: 12 muffins
Ingredients
- ¾ cup whole milk Ricotta, room temperature
- 2 large eggs, room temperature
- ½ teaspoon vanilla extract
- 1 stick unsalted butter, 4 ounces, melted and cooled
- 1 cup organic granulated sugar, ⅔ for the muffin batter, ⅓ for the lemon sugar topping
- Finely grated zest of a lemon
- 2 cups all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- 1 & ⅓ cups fresh blueberries
Instructions
- Preheat the oven to 350F.
- Spray a 12 cup muffin pan with baking spray or line with paper cups.
- In a large bowl add the lemon zest to the sugar and rub together with your fingertips until well incorporated, remove ⅓ cup of the lemon sugar for the muffin topping.
- Place the ricotta, eggs and vanilla in a medium size bowl, whisk together and stir in the melted butter.
- Stir the flour, baking powder, baking soda and salt into the large bowl containing the lemon sugar.
- Gently stir the ricotta mixture into the sugar/flour mixture, the batter will be very thick.
- Gently fold in the blueberries.
- Divide the batter between the muffin cups and evenly sprinkle the lemon sugar on muffin tops.
- Place the muffins into the oven for 25-30 minutes or until the tops are golden and a toothpick inserted comes away clean.
- Place on metal rack to cool.
Wow! This did not work for me! Batter looks like sand. I think you need to revisit your ratios.
This recipe is not accurate for measurements. I had to add milk/yogurt to it just to get it to be a thick batter. Without it it was a dry crumble looking mess. :(
My batter was so dry, it looked more like scones. Definitely a misprint in this recipe.
Can i freeze the muffins?
Not sure how runny her ricotta cheese was, but I had to add around a whole cup of milk to the recipe. Otherwise I think you’d end up with some hocky pucks for muffins. They turned out awesome with the addition of some milk and only baked them for 21 minutes.
These are SO good! ??
I am a horrible baker and these were so simple to make. They are very moist and have a perfect balance of lemon to them. The lemony sugar topping adds the perfect texture too.
These are really delicious…my go to recipe when I have leftover ricotta….everyone loves them!
Best blueberry muffins ever!
These were absolutely amazing!!! I am making these a staple in my house!! Loaded with blue berries and SO moist! Thank you for sharing :-)
Update to my previous comment. This batter is VERY thick, so think I thought I had made it wrong. Well it turns out I was wrong and the muffins came out perfectly! I’ve since made them 3 times and everyone loves them!!!
These were delicious! Followed the recipe to a T. We used a cupcake corer to core out the middle, and put extra ricotta-mixture filling. This made it even more spectacular. Thank you!!
These are delicious! I was just looking for something to use up some ricotta cheese and they turned out perfect.
Moist and delicious! Everyone loves them! I freeze my fresh blueberries before I put them in, or you can use frozen blueberries from the store. I find that the blueberries stay whole and don’t fall apart as you are folding them in.