Blueberry Ricotta Muffins with Lemon Sugar Topping

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.

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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

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 19 reviews

• Author: Patty Price
• Total Time: 45 mins
• Yield: 12 muffins 1x

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Description

Incredibly moist and flavorful blueberry muffins with creamy ricotta, and a delightful lemon sugar topping.

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Ingredients

Units USM Scale 1x2x3x

3/4 cup whole milk ricotta, room temperature

2 large eggs, room temperature

1/2 teaspoon vanilla extract

1 stick (4 ounces / 113 grams) unsalted butter, melted and cooled

1 cup organic granulated sugar, divided (2/3 cup for batter, 1/3 cup for topping)

Finely grated zest of 1 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

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Instructions

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.

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.

• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Pastry
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin
• Calories: 280
• Sugar: 17g
• Sodium: 180mg
• Fat: 11g
• Saturated Fat: 6g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 60mg

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