Bright, zesty Meyer lemons meet sweet, juicy blueberries in these protein-rich ricotta muffins, making them a wholesome breakfast or snack.
Packed with good fats from butter and ricotta, and fiber from whole ingredients, they’re satisfying without being heavy.
Quick to prepare and easy to bake, these muffins are perfect for busy mornings, meal prep, or a delightful anytime treat.
Flavorful Blueberry Ricotta Muffins
Equipment
- 12-well muffin pan, greased
- Medium mixing bowl (1)
- Large mixing bowl (1)
- Whisk (1)
- Measuring Cups and Spoons
- Cooling rack (1)
- Small bowl for crumb topping
Ingredients
For the Crumb Topping:
- 1/3 cup all-purpose flour
- 1/3 cup light brown sugar packed
- 3 tbsp unsalted butter melted or softened
For the Muffins:
- 1 3/4 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup granulated sugar
- 2 large eggs room temperature
- 3/4 cup ricotta cheese whole milk or part-skim, room temperature
- 2 tsp Meyer lemon zest
- 2 tbsp Meyer lemon juice
- 1 tsp vanilla extract
- 8 tbsp 1 stick, 4 oz unsalted butter, melted and cooled
- 1 1/2 cups fresh blueberries
Instructions
- Prepare Ingredients and Equipment: Before starting, gather all your ingredients and ensure your equipment is ready. Preheat the oven to 425°F (220°C). Grease a 12-well muffin pan with butter or non-stick spray, and lightly dust with flour to prevent sticking. Bring the eggs and ricotta to room temperature—this helps the batter mix smoothly and prevents curdling. Begin melting the butter for the muffin batter so it’s ready when needed.
- Make the Crumb ToppingCrumb Preparation: In a small bowl, combine 1/3 cup all-purpose flour, 1/3 cup light brown sugar (packed), and 3 tablespoons of softened or melted butter. Use your fingers or a fork to mix until the texture resembles damp sand. Make sure all the flour is moistened and there are no dry patches. Set aside while you prepare the muffins.
- Mix Dry Ingredients for Muffins Dry Blend: In a medium-sized mixing bowl, whisk together 1 3/4 cups all-purpose flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1 cup granulated sugar. Stir well to evenly distribute the leavening agents and sugar, ensuring your muffins rise evenly and have a consistent texture.
- Whisk Wet Ingredients TogetherWet Blend: In a large mixing bowl, whisk 2 large room-temperature eggs, 3/4 cup ricotta cheese, 2 teaspoons Meyer lemon zest, 2 tablespoons Meyer lemon juice, and 1 teaspoon vanilla extract until smooth and uniform. Pour the cooled, melted butter in a slow stream while continuing to whisk, ensuring the mixture becomes silky and fully incorporated.
- Combine Wet and Dry Mixtures Batter Formation: Add the dry ingredients to the wet ingredients gradually. Use a rubber spatula to fold the mixture gently—avoid overmixing, as this can make muffins dense. Stop folding as soon as the flour disappears and the batter is thick but still light.
- Incorporate BlueberriesBerry Folding: Gently fold in 1 cup of fresh blueberries using light, swift strokes. Take care not to break the berries, which could color the batter blue. The goal is an even distribution so that every muffin gets juicy bursts of blueberries.
- Portion Batter into Muffin PanFilling Muffin Cups: Using a spoon or ice cream scoop, divide the batter evenly among the 12 prepared muffin cups, filling each about 2/3 full. This allows space for the muffins to rise without overflowing.
- Add ToppingsBlueberry and Crumb Layer: Scatter the remaining 1/2 cup of fresh blueberries on top of the batter in each cup. Then sprinkle the prepared crumb topping generously over each muffin. Don’t worry about making it perfect—the crumb will create a rustic, bakery-style finish.
- Bake the MuffinsInitial High-Heat Bake: Place the muffin pan in the preheated oven at 425°F (220°C) for 5 minutes. This initial blast of heat helps the muffins rise rapidly and develop a slightly golden crust.
- Lower Heat Bake: Reduce the oven temperature to 375°F (190°C) without opening the door, and continue baking for 11–13 minutes. The muffins are done when a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
- Cool and Release MuffinsCooling Step: Let the muffins rest in the pan for 2–3 minutes to firm up slightly. Carefully run a small spatula around the edges if needed, then transfer the muffins to a cooling rack. Allow them to cool fully to preserve the crumb topping and avoid sogginess.
- Serve and EnjoyServing Suggestion: Serve these muffins warm or at room temperature. They pair beautifully with coffee or tea for breakfast, a mid-morning snack, or even a light dessert. Leftovers can be stored in an airtight container for 2–3 days or frozen for later enjoyment.
Notes
- Use fresh blueberries whenever possible; they provide the best texture and flavor. Frozen blueberries can be used, but thaw and pat dry to prevent watery batter.
- Room-temperature eggs and ricotta ensure a smoother, lighter batter. Cold ingredients may cause lumps or uneven rising.
- Meyer lemons are sweeter and more floral than regular lemons, giving muffins a delicate, bright flavor. Regular lemons can substitute, but the flavor will be slightly more tart.
- Avoid overmixing the batter to keep muffins tender. Fold gently until just combined.
- For a lighter crumb topping, chill the butter slightly rather than fully melting it. This creates a delicate, sandy texture.
Chef’s Secrets for Perfect Muffins
Creating bakery-style muffins at home is all about technique and timing.
Always start with room-temperature ingredients; this allows the batter to incorporate more evenly and produce a tender crumb.
When folding the blueberries into the batter, do so gently to avoid bruising them, which can turn the muffins blue.
For a flavorful, aromatic touch, zest the Meyer lemons directly over the batter to capture the essential oils.
And remember, letting the muffins cool slightly in the pan before removing them ensures they hold their shape and prevents the crumb topping from sliding off.
Small touches like these elevate home-baked muffins to professional-level quality.
Serving Suggestions to Enjoy Daily
These muffins are versatile and work well for breakfast, snacks, or even dessert.
Serve them slightly warm with a pat of butter or a drizzle of honey to enhance their natural sweetness.
Pair with a cup of coffee, tea, or a glass of fresh citrus juice for a refreshing morning treat.
For a more indulgent option, top with whipped ricotta and a few fresh berries.
They also travel well, making them a great option for lunchboxes or on-the-go snacking.
Storage Tips for Freshness
To keep your muffins fresh, store them in an airtight container at room temperature for up to 2 days.
For longer storage, wrap individually in plastic wrap and place in the freezer for up to 2 months.
When ready to eat, thaw at room temperature or warm in the oven for a few minutes to revive their soft texture.
Avoid refrigerating, as this can dry out the muffins.
The crumb topping can also be sprinkled fresh on top after reheating to restore its crispness.
Frequently Asked Questions
1. Can I use regular lemons instead of Meyer lemons?
Yes, regular lemons can be used, but Meyer lemons provide a sweeter, more floral flavor.
If using regular lemons, you may want to slightly reduce the lemon juice to prevent the muffins from becoming too tart.
2. Are frozen blueberries okay to use?
You can use frozen blueberries, but thaw them completely and pat dry to avoid excess moisture in the batter, which can make muffins dense and soggy.
3. Can I make these muffins ahead of time?
Absolutely. The batter can be prepared a few hours in advance and stored in the refrigerator.
Bake just before serving to ensure the crumb topping stays crisp and the muffins rise properly.
4. How do I prevent muffins from sticking to the pan?
Grease the muffin pan thoroughly with butter or non-stick spray and lightly dust with flour.
You can also use paper liners for easy removal. Allow muffins to cool slightly before taking them out.
5. Can I reduce the sugar for a healthier version?
Yes, you can reduce granulated sugar slightly, but keep in mind it may affect the muffin’s texture and the crumb topping.
Using natural sweeteners like honey or maple syrup is another option, though slight adjustments to liquid may be needed.
