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Flavorful Blueberry Ricotta Muffins

Linda M. Harris
Tender, zesty muffins infused with Meyer lemon and dotted with juicy blueberries, topped with a light crumb for texture.
High in protein and fiber, these easy-to-make treats are perfect for breakfast, brunch, or a healthy snack any time of day.
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Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
Course Breakfast, Snack
Cuisine Italian-Inspired
Servings 12 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 Topping
    Crumb 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 Together
    Wet 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 Blueberries
    Berry 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 Pan
    Filling 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 Toppings
    Blueberry 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 Muffins
    Initial 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 Muffins
    Cooling 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 Enjoy
    Serving 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.
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