Ricotta Blueberry Muffins

Rise and shine with these scrumptious Ricotta Blueberry Muffins! Moist and flavorful, these treats combine the creaminess of ricotta cheese with the sweetness of fresh blueberries.

Perfect for a breakfast on-the-go or a snack to brighten up your day, these muffins are sure to become a new favorite.

Ready Time

55 mins

Yields

9 servings

Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon salt
1/4 cup unsalted butter, melted
1 large egg
1/2 cup whole milk
1/2 cup ricotta cheese
2 teaspoons vanilla extract
1 1/2 cups fresh or frozen blueberries
Confectioners’ sugar, for dusting (optional)

Instructions

Preheat your oven to 375°F (190°C) and line a 9-cup muffin tin with paper liners.

In a medium bowl, whisk together flour, sugar, baking powder, and salt.

Set aside.

In a large bowl, whisk together melted butter, egg, milk, ricotta cheese, and vanilla extract.

Add the dry ingredients to the wet ingredients and stir until just combined.

Do not overmix.

Gently fold in the blueberries.

Divide the batter evenly among the muffin cups.

Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.

Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Dust with confectioners’ sugar, if desired.

Notes

Ricotta cheese adds moisture and tenderness to these muffins, so don’t skip it! Fresh or frozen blueberries work equally well, but if using frozen, don’t thaw first. Make sure to not overmix the batter, as it can result in tough muffins.

Don’t open the oven door during baking, or the muffins might sink.

Let the muffins cool completely before storing in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.