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!
What You Need to Know About 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.
What You Need to Know About Blueberries
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.
Step by Step Guide to Making Blueberry Ricotta Muffins with Lemon Sugar Topping
Step 1: Preheat and Prepare Muffin Pan
Preheat your oven to 350°F (175°C).
Spray a standard 12-cup muffin pan with baking spray or line with paper muffin cups.
Step 2: Prepare Lemon Sugar
In a large bowl, add lemon zest to sugar.
Rub sugar and zest together using fingertips until thoroughly combined and fragrant.
Set aside 1/3 cup of this lemon sugar mixture for topping.
Step 3: Combine Wet Ingredients
In a medium bowl, whisk together ricotta cheese, eggs, and vanilla extract until smooth.
Gently stir in melted and cooled butter.
Step 4: Combine Dry Ingredients
Add flour, baking powder, baking soda, and salt into the large bowl containing the remaining lemon sugar mixture.
Stir gently until combined.
Step 5: Mix Batter
Gently stir the wet ricotta mixture into the dry ingredients until just combined. Note: the batter will be notably thick and dense—this is normal and ensures moist, rich muffins.
Step 6: Fold in Blueberries
Carefully fold fresh blueberries into the thick batter, being careful not to overmix.
Step 7: Fill and Top Muffins
Divide the batter evenly among the prepared muffin cups.
Sprinkle the reserved lemon sugar evenly over the tops of each muffin.
Step 8: Bake Muffins
Bake muffins for 25-30 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
Step 9: Cool and Serve
Remove muffins from the oven and let cool slightly in the pan.
Transfer muffins to a metal cooling rack to cool completely.
Recipe Notes
The thick batter texture is intentional, resulting in extra moist muffins.
Ensure ricotta and eggs are at room temperature for smoother mixing.
Fresh blueberries yield the best results, but frozen can be used without thawing.
FAQ
Why is the batter so thick?
Ricotta makes the batter dense; this results in exceptionally moist and tender muffins.
Can I use frozen blueberries?
Yes, you can use frozen blueberries directly from the freezer. Do not thaw to prevent discoloration.
How do I store these muffins?
Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Can I freeze the muffins?
Yes, wrap cooled muffins individually and freeze for up to 3 months.
What can I substitute for ricotta?
Full-fat cottage cheese, well-drained, is a suitable alternative.
Blueberry Ricotta Muffins with Lemon Sugar Topping
- Total Time: 45 minutes
- Yield: Makes 12 1x
- Diet: Omnivore
Description
Incredibly moist blueberry muffins with creamy ricotta and a zesty lemon sugar topping. Perfect for brunch or a sweet treat!
Ingredients
- 3/4 cups (178 ml) whole milk ricotta
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1 stick (113 g) unsalted butter
- 1 cups (237 ml) organic granulated sugar
- 1 lemon zest
- 2 cups (473 ml) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 ⅓ cups (315 ml) fresh blueberries
Instructions
- Preheat oven to 350°F (175°C). Spray a standard 12-cup muffin pan with baking spray or line with paper muffin cups.
- For the Lemon Sugar: In a large bowl, add lemon zest to sugar. Rub sugar and zest together using fingertips until thoroughly combined and fragrant. Set aside 1/3 cup of this lemon sugar mixture for topping.
- In a medium bowl, whisk together ricotta cheese, eggs, and vanilla extract until smooth. Gently stir in melted and cooled butter.
- Add flour, baking powder, baking soda, and salt into the large bowl containing the remaining lemon sugar mixture. Stir gently until combined.
- Gently stir the wet ricotta mixture into the dry ingredients until just combined.
- Carefully fold fresh blueberries into the thick batter, being careful not to overmix.
- Divide the batter evenly among the prepared muffin cups. Sprinkle the reserved lemon sugar evenly over the tops of each muffin.
- Bake muffins for 25-30 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Remove muffins from the oven and let cool slightly in the pan. Transfer muffins to a metal cooling rack to cool completely.
Notes
- For a richer flavor, use whole milk ricotta instead of part-skim.
- If blueberries are frozen, do not thaw before adding to batter. Reduce baking time by 5 minutes.
- Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 300
- Sugar: 25
- Sodium: 100
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 5
- Trans Fat: 0g
- Carbohydrates: 40
- Fiber: 2
- Protein: 5
- Cholesterol: 50
If you liked this, you are going to love these favorite muffin recipes:
Nutella-Filled Chocolate Muffins
Chocolate Chip Zucchini Muffins
Breakfast Egg Muffins for When You’re on the Go
Frequently Asked Questions
Can I substitute the ricotta cheese with another type of cheese?
Yes, you can use cottage cheese as a substitute for ricotta, but the texture and flavor will be slightly different.
What type of blueberries should I use for the muffins?
Fresh blueberries are recommended for the best flavor and texture, but you can use frozen blueberries if needed; just make sure to fold them in gently to prevent them from breaking.
How do I make the lemon sugar topping for the muffins?
To make the lemon sugar topping, combine granulated sugar with freshly grated lemon zest in a small bowl until well mixed, then sprinkle it over the muffins before baking.
These are little nuggets of heaven, the lemon sugar is absolutely fantastic!
Incredibly delicious!
The comments about a dense batter, I can just say – trust the process folks! These are incredibly delicious and they turn out great!
Fabulous, just perfect!
These muffins are not only adorable, but absolutely delicious too!
As a certified muffin lover, I endorse this 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,
Reilly
Haha, yeah those kids seem to have a sixth sense about veggies sometimes! Perhaps try this zucchini banana bread! https://honestcooking.com/zucchini-banana-bread/
It’s really awesome.
Delicious, very easy to make and succeed with. I think a little more bluebberry works even better, but thanks for a great recipe!