Blueberry Ricotta Muffins
These muffins are made with ricotta cheese and buttermilk creating a moist and fluffy texture. They are packed with blueberry goodness and make the perfect snack or morning treat!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 12 -15 1x
- Category: Snack
- Cuisine: American
Ingredients
Units
Scale
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup traditional ricotta cheese
- 3/4 cup sugar
- 1/3 cup buttermilk (or sour milk)
- 1/3 cup canola oil
- 1 large egg
- 1 teaspoon pure vanilla extract
- zest of a lemon
- 2 cups blueberries
Instructions
- Preheat your oven to 350ËšF. Line a muffin tin with liners and set aside.
- In a large bowl add flour, baking powder, baking soda, and salt. Mix together.
- In a separate bowl add ricotta cheese, sugar, buttermilk, oil, egg, vanilla, and lemon zest. Mix together until well combined.
- Add your wet ingredients to your dry ingredients. Gently fold together, about 5 folds and then add your blueberries. Continue to gently fold batter until just combined. Don’t overmix!
- Bake in the oven for 12 – 15 minutes or until a toothpick inserted in the middle of a muffin comes out clean (be careful not to overbake).
- Let muffins cool on a cooling rack. Enjoy!
Notes
It’s best to store muffins in a tin. They will last 3 days.
Muffins also freeze well. Add muffins to a freezer bag or sealed container, store in the freezer for 1 month.
Nutrition
- Serving Size: 1
- Calories: 181
- Sugar: 12.4g
- Sodium: 156mg
- Fat: 6.8g
- Saturated Fat: 1.3g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 27.2g
- Fiber: 0.9g
- Protein: 4.4g
- Cholesterol: 18mg
Find it online: https://bakingforfriends.com/blueberry-ricotta-muffins/