Now Reading
Blueberry Ricotta Muffins with Lemon Sugar Topping

Blueberry Ricotta Muffins with Lemon Sugar Topping

The citrusy crunch of lemon sugar adds a new dimension to this classic breakfast favorite.

These delicious muffins are packed with juicy blueberries and creamy ricotta cheese, and they have a unique citrusy crunch from the lemon sugar topping. They are the perfect breakfast treat, and they’re so easy to make.

There are a few reasons why muffins are the perfect breakfast food for the weekend.

First, muffins are easy to make and can be prepared in advance. This makes them a convenient option for busy mornings, when you don’t have a lot of time to spend in the kitchen. You can mix up a batch of muffin batter the night before, and then bake the muffins fresh in the morning for a delicious breakfast that is ready in no time.

Second, muffins are versatile and can be made with a wide variety of flavors and ingredients. This means that you can tailor your muffins to your own tastes and preferences, and create a breakfast that is both delicious and satisfying. Whether you prefer sweet or savory muffins, there is a recipe out there that will suit your tastes.

Third, muffins are portable and easy to eat on the go. This makes them a great option for busy weekends, when you might be running errands or have other activities planned. You can grab a muffin and take it with you, and enjoy a delicious breakfast even when you’re on the go.

Overall, muffins are a convenient, versatile, and portable breakfast option that is perfect for the weekends. Give them a try and see for yourself!

Blueberry Ricotta Muffins with Lemon Sugar Topping

See Also

Lemon Sugar

The lemon sugar topping on these Blueberry Ricotta Muffins adds a unique citrusy crunch that takes the muffins to the next level. It’s made by mixing together sugar and lemon zest, which creates a sweet and fragrant topping that is the perfect finishing touch for these delicious muffins.

Once the muffins are baked and cooled slightly, sprinkle the lemon sugar evenly over the tops of the muffins. This adds a delicious crunch to the muffins, as well as a burst of bright, citrusy flavor. The lemon sugar topping also adds a beautiful visual appeal to the muffins, with its golden color and fragrant aroma.


Blueberries are a good source of antioxidants and other nutrients, making them a healthy and tasty ingredient to use in recipes. They are high in vitamin C, fiber, and manganese, and they have been shown to have numerous health benefits, such as supporting a healthy immune system and helping to prevent certain types of cancer.

In these Blueberry Ricotta Muffins, the blueberries add a delicious sweetness and juicy texture to the muffins. Their vibrant blue color also makes the muffins look beautiful, and their flavor pairs perfectly with the creamy ricotta and the citrusy lemon sugar topping.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Blueberry Ricotta Muffins with Lemon Sugar Topping

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 10 reviews

  • Author: Patty Price, adapted from Dorie Greenspan
  • Total Time: 45 mins
  • Yield: 12 muffins 1x


The citrusy crunch of lemon sugar adds a new dimension to this classic breakfast favorite.


  • 3/4 cup whole milk Ricotta, room temperature
  • 2 large eggs, room temperature
  • 1/2 teaspoon vanilla extract
  • 1 stick unsalted butter, 4 ounces, melted and cooled
  • 1 cup organic granulated sugar, 2/3 for the muffin batter, 1/3 for the lemon sugar topping
  • Finely grated zest of a lemon
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 & 1/3 cups fresh blueberries


  1. Preheat the oven to 350F.
  2. Spray a 12 cup muffin pan with baking spray or line with paper cups.
  3. In a large bowl add the lemon zest to the sugar and rub together with your fingertips until well incorporated, remove 1/3 cup of the lemon sugar for the muffin topping.
  4. Place the ricotta, eggs and vanilla in a medium size bowl, whisk together and stir in the melted butter.
  5. Stir the flour, baking powder, baking soda and salt into the large bowl containing the lemon sugar.
  6. Gently stir the ricotta mixture into the sugar/flour mixture, the batter will be very thick.
  7. Gently fold in the blueberries.
  8. Divide the batter between the muffin cups and evenly sprinkle the lemon sugar on muffin tops.
  9. Place the muffins into the oven for 25-30 minutes or until the tops are golden and a toothpick inserted comes away clean.
  10. Place on metal rack to cool.
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Baking
View Comments (19)
  • 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. :(

  • 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 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.

  • Loved these, but definitely needed to add more liquid to batter-I added half a lemons worth of juice. Delicious!

  • Delicious, very easy to make and succeed with. I think a little more bluebberry works even better, but thanks for a great recipe!

  • Thank you Chef. My New Year’s resolution this year was to make muffins every Tuesday for my girls breakfast and I have stuck to it so far. I am anxious to try this one. We usually go with what they ask for (chocolate chocolate chip with raspberries is the most popular) but our blueberry bushes are crankin out the goods so I have to honor Mother Nature this week. Do you have any recommendations for undetectable zucchini muffins? They always know when I sneak it in.

    Appreciative Stay at Home Mom,

Leave a Reply

Your email address will not be published.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Scroll To Top