By now you’ve probably realized that I’m obsessed with all things lemon ricotta. In my defence, what is there not to love? I decided to remain predictable and created these delicious, perfectly moist and sweet Blueberry Lemon Ricotta Muffins.
We are constantly on the hunt for healthier nut free snacks for the kids. We also almost always have an abundance of lemons on hand since I use them in almost everything. These muffins are easy to make and freeze super well.
The recipe makes about a dozen large muffins and about three dozen mini ones depending on how full you fill the cups (and the size of the tins). They won’t last long so you may want to double up! If you don’t have blueberries on hand these muffins are also delicious with raspberries or strawberries. You can use fresh or frozen, but note that if you’re using fresh raspberries they will have to be gently stirred in since they are SO delicate. If you’re using frozen do not thaw them before stirring them in.
The ricotta in this recipe makes these muffins so moist and adds a bit of protein which is nice for school lunches. It also makes them just a little bit denser, just so you know what to expect! I use a microplane to zest the lemons and highly recommend this simple inexpensive kitchen tool.
Blueberry Lemon Ricotta Muffins
Blueberry Lemon Ricotta Muffins
These Blueberry Lemon Ricotta Muffins are both moist and perfectly sweet. Delicious all year round, you can use any type of berry!
Ingredients
- 2 eggs beaten with a fork
- 3 tablespoons lemon juice
- zest of 2 lemons
- 1/2 cup vegetable oil (canola, avocado or olive oil will all work)
- 1/4 cup milk
- 3 tablespoons melted butter
- 1/4 cup honey
- 1 cup ricotta cheese
- 1 3/4 cup flour
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup fresh or frozen blueberries (or other berry)
Instructions
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Preheat the oven to 350F and line a 12-cup muffin tin with paper liners (if not using a silicone tin).
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In a medium bowl combine the eggs, lemon juice, lemon zest, oil, milk, melted butter, honey and ricotta cheese. Whisk or beat until all of the ingredients are mixed together and smooth.
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In a separate large bowl, mix together the flour, sugar, salt, baking powder and baking soda to combine.
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Add the wet ingredients to the dry ingredients, folding in with a spatula until just mixed. Don't over mix the batter. Fold in the berries.
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Fill your prepared muffin tins with the batter and bake for about 15 minutes for mini muffins and about 20 minutes for larger ones, until a toothpick inserted in the centre comes out clean. Cool before eating.
If you enjoy these muffins let us know in the comments below. For more lemon recipes try these Lemon Ricotta Pancakes, this Lemon Almond Ricotta Cake, or this Lemon Granita!
Hi Tori… this looks very delicious! I will try a gluten free version and let you know how they turn out. 🙂
Yes please!
These are amazing Tori! Love them and I am crossing my fingers that my kids will enjoy them as much as I do. Thank you for sharing your recipe❤️
– Alisha
I can’t wait to hear how they like them Alisha! So happy to hear you enjoyed the recipe!
Used this recipe to make Cranberry orange muffins (because it’s nearly Christmas) and they came out sooo moist and perfectly sweet! Mind blown!!! Thanks for the excellent recipe! The only other changes I made were to add 1 tsp vanilla and 1/2 tsp orange extract to give them extra oomph, and I subbed 1 cup whole wheat flour to make them a touch healthier.
Wow Linda! Sounds amazing! I must-try! Thanks for sharing xo Tori
Hi! Just made these this afternoon and all three of my kids literally went crazy over them. Their exact words were, “I just can’t stop eating them.” Ha! Our biggest disappointment, though, was that most of the muffin stuck to the liner so we had to dig it out with a spoon. I would strongly recommend no liner, or please share any thoughts on what I should do differently.
Thank you so much!
Mom in Texas
Hi Mom in Texas! So happy they liked them! I wonder if it was the type of liner as mine peeled off very easily. I will do some experimenting, thanks for the great advice and feedback I really appreciate it!
I have had this problem. I use PARCHMENT MUFFIN LINERS. I made this recipe and no sticking!
Love the sharing of tips! Thanks Cat!
xx Tori
These look so yummy! I love ricotta.
https://xoxobella.com/
Sounds delish! Do you have the nutritional stats for this recipe?
Hi Allison! I don’t calculate the nutritional stats typically sorry!
hi there Tori, do you have storage recommendation for these delicious muffins? i am thinking 2 days? might just have to freeze some for our small family of three. thanks!
Hi! I would recommend storing them in the fridge for 2-3 days maximum. I like to freeze mine the same day I cook them and quickly pop them in the microwave if needed or just put them in a lunch frozen letting them thaw on their own. I am with you, we are a family of three too!
These look so yummy! Wondering if I coconut maple yup instead of honey, since I don’t have enough!!
Sorry for my spelling! Could use maple syrup, that should say… Again, they look amazing!
Hi Kerri,
Sorry for the delay in responding! I didn’t test it with maple syrup but I’m sure that you could. I’d love to hear how it works out if you try!
Hi Tori,
I thought it was about time that I wrote you a note and comment on not only your blog but all your fabulous recipes. The blueberry muffins are the most delicious I have had (my husband loves them) and I too use parchment for just about everything I bake or cook…I swear by it. Your lasagne is the best and made it last night and that one is a sure keeper. The white buns are delicious although not the healthiest, but a sure treat once in a while. The strawberry Greek frozen yogurt was a nice refreshing treat in the summer and I always have your classic vinaigrette salad dressing on hand. For a bit of a twist I squeeze the juice from half a large orange to add also. There are so many more that I have yet to try and always look forward to your new next recipe.
Happy cooking,
Susan from Langley, B.C
Susan, that was SUCH a kind and thoughtful note, absolutely made my day! Thank you so much, I truly appreciate it and would love to continue to hear your feedback. I love that you have adapted the vinaigrette, that sounds perfect…I will try that variation!
Warmest Wishes,
Tori
Hi Tori,
Like Susan I am a HUGE fan of your recipes, including these muffins! I’ve tried them with frozen raspberries as you recommended and also made them gluten free and they turned out fantastic! The banana bread recipe is perfect and I also love your Greek yogurt upside down cake recipe!! Yours are the only ones that turn out right the first time, honestly.
I can’t wait to try it ALL!!
Thank you so much for sharing all of your secrets with us and always responding to all the questions oh my goodness!
I’m sure there are many more like me who don’t often post but are totally loving your stuff!!
Thanks so much Tori!
Tara
Calgary AB
Oh my goodness Tara thank you so very much!!! It warms my heart to read this. I’m really touched that you took the time to write such a lovely note, and thank you for trying the recipes! I love the feedback! It is what gets me up at the crack of dawn some days ready to make a mess in the kitchen…like today (just made apple scones, kitchen is a disaster but the house smells amazing!).
Happy Halloween!
Tori
Hi Tori!
I just made these today and they are absolutely delicious ! The ricotta cheese gives it such a tender texture and also really great flavour!
Thanks for the recipe !
Thank you for the lovely feedback Natalie!!!
I made these with marscapone cheese and yogurt instead of ricotta, delicious!
Nice work I didn’t think of that! Thanks for sharing Elisa:)
These were very moist and delicious. No problem with liner coming off….
These are so tasty! I just made them with cottage cheese bc I ran out of ricotta! Yum!!
Hi Tori
Have you had anyone make these gluten free??
Evelyn
No I haven’t as far as I know Evelyn!
Hi Tori,
Is their anything you can substitute for the eggs? I can’t have eggs and I really want to try this recipe!
Thanks!
Christine
Hi Christine try chia or flax eggs! 1 Tbsp ground chia or flax seeds with 3 Tbsp. water for each egg. Let me know how it goes!
Thanks Tori! I’ll let you know 😊
Hi Tori,
I used flax eggs and they are DELICIOUS! So far my favorite muffins I’ve ever made. Thank you!
Would frozen blue berries be ok, instead of fresh? Would I need to adjust for moisture?
Hi Charlotte,
Yes I believe you can!
Take care! Tori
Hi Tori
I just made these and i used olive oil instead of vegetable plus i also used coconut sugar instead.They turned out really delicious just the right amount of sweetness.
That’s fabulous thank you Kam so good to know! I appreciate you sharing that!
Hi Tori, I’ve been following you on Instagram for a few months now and I’m always inspired by your recipes. I’m the one in the family that usually does the cleaning not the cooking (if you catch my drift)…but your creations have been looking so delicious I couldn’t resist stepping outside of my banana loaf comfort zone…in a matter of a week I have tried your chocolate chunk banana olive oil cake, lemon ricotta bundt and then the lemon ricotta blueberry muffins – with an addition of raspberries 😉 I love them all and the fact that I can share it with my 15 month old daughter because it’s just the right amount of sweet! Thank you for inspiring a new Mom and weary-baker, I look forward to trying out more recipes.
Hi Alessandra! That made my day!!! So happy you are loving the recipes and are rolling up your sleeves in the kitchen, once you start you won’t stop! Thanks again for the feedback, super awesome:). xx Tori
Hi Tori!
Omg…what a hit! The whole family loves them and had to make more at their request. Thank you so much for all your wonderful recipe!
Yay! Thanks so much Jill! Happy you all loved them!
Hi Tori,
Have you ever made these using either Coconut flour or almond flour? These sound delicious after I am settled next month with my families big move to Alberta I plan on making these!
Hi Janice no I haven’t – would love to hear if you try!
The idea of me baking usully either ammuses or concerns my friends and family, buuuttt…these turned out beautifully!! My boys are going to eat them up in the morning!! Thank you for the delicious recipe that even I could handle 🙂
Amazing thanks Emily so glad you and your crew liked them! Nice work! Tori
These look so yummy! Can you use coconut oil or butter instead of vegetable oil?
Thanks!
Hi Jeannette you should have no problems substituting those fats! Please let me know if you try!
Hi Tori!
I have enjoyed many of your recipes and always look forward to your instagram stories. These muffins are Delicious, I subbed unsweetened applesauce for the oil and it worked great! Thank you!
Thank you Janelle that’s fabulous to know! I appreciate you taking the time to comment! Tori
Can’t stop eating them! They are absolutely delicious and easy to make, super fluffy and moist. I’ve tried tons of recipes of muffins but definitely this is the best.
So happy you loved them!! Thanks for the feedback! Tori
Just made these and tho they taste delicious they kinda turned way too greasy.. like the muffin tin and the paper liners were all wet from it… what could have happened? Thanks for the recipe tho will do them again soo !
Hi Viviana, they are a more moist muffin but they shouldn’t have been super greasy! I wonder if it was the type of ricotta? I will try them again, I’ve made them a number of times but it’s been awhile!
Hi Tori,
I made these muffins yesterday and substituted the flour for almond flour. They came out very moist and kinda fell apart when I tried to take them out of the pan. Not sure what I did wrong but thought I should share. Maybe I should have stayed with the regular flour but I was aiming I make them a bit healthier. Anyways, just thought I should share. Still delicious just didn’t hold a shape!!
Unfortunately since almond flour doesn’t have any gluten in it it’s tough to use it as a substitute in baking recipes!
Instead of vegetable oil what other oil can I substitute? Or can I use applesauce?
Hi Villy you can use olive oil or another neutral tasting oil …. you can try apple sauce it likely would work. Would love to hear if you try!
This recipe is a keeper! Love how light the ricotta makes them, but I like a bit more tart so will try frozen cranberries or raspberries next time. Thanks so much for sharing – they’re delicious!
So happy to hear Brooke, I agree I bet they’ll be so yummy with tart cranberries! Thank you for taking the the time to leave a review, it truly means a lot to us!
Hi Tori! Could these be made with spelt flour/any recommendations you would make to make spelt flour work for these? I know whole wheat flours cant always just be a one for one replacement since its a denser flour, so any tips you would have would be great!
Hi Hayley! I haven’t tried with another flour so I can’t say for sure… perhaps try it and reduce the flour by 25% and see if that works? Would love to hear if you try!
I substituted flour with gluten free flour. It was my first time making it and it turned out moist and delicious. I would recommend this recipe to my friends and family. Thanks for sharing this wonderful recipe Tori!
Oops… forgot to rate the recipe. 5 stars!
Thank you so much Jenn!!!
Lemons and blueberries are one of my favourite combos! Well… these muffins are delicious! Made these yesterday, but half way through making them realized I didn’t have blueberries! So I used strawberries instead, and they were great! Found blueberries in the back of the freezer today (of course!) and made them again today haha! My family LOVED them! So good!!
Is there anyway to make these eggless due to allergies?
I haven’t tried it before but you could try an egg replacer like the Bobs red mill one!
Hi Tori,
I made your muffins this morning. I absolutely love them. So easy to make and very flavourful.
Thank you, I look forward to trying more of your recipes!
Denise
So, so good.
I’ve made this recipe twice now. The first time with raspberries (Fresh) which didn’t go too well. It seems like the berries were too watery. I remade them today with blueberries (fresh), subbed coconut oil for butter (only 2tbs because they seemed a bit greasy the first time around) and added vanilla. They turned out much better but I’d still like to reduce the oil a bit, maybe slightly less canola oil. Also they do take much longer in my oven than 20 minutes and I made 15 regular sized muffins. It’s a dense muffin but I’m very happy with how they turned out. I bake a lot and like to tweak recipes to fit my preferences. This recipe is a keeper!
Hi
I have been baking like crazy in the last few months – it’s great therapy for me! – and my work friends have been benefiting from many cakes, slices and cookies and constantly rave so I must be doing something right.
However when I too k these in they absolutely LOVED them – so moist and flavoursome – I suspect the ricotta is responsible for that extra special taste.
I also iced them with simple cream cheese/butter/sugar icing with some lemon zest thrown in and then piped it on, added a blueberry and an extra sprinkle of lemon zest to finish. Just that extra zest on top got many great comments – seems to add an extra freshness.
Anyways thanks – great recipe and so far have baked 6-7 dozen of these in the past month. I could recite the recipe backwards 😀
Sorry meant to say frosted instead of iced – thats the Australian term for frosting!
Hi Dave, that is so awesome I am happy you like them so much! Take care, Tori
I made them today and my house smells so good..I used the olive oil which always surprises me and they taste delicious. The recipe makes 12 large moist cupcakes. I will definitely make them again.
Hi Tori
Today I made your lemon ricotta muffins and they are a definite 10/10 plus, the flavour, moistness and ease in making make these my top of the list muffins to go to. Thank you for sharing this recipe.
Angelina
So happy you enjoyed them Angelina!
These are fantastic! The texture is amazing! I used foil-lined decorative muffin liners and they popped right out – no sticking! This will be my go-to blueberry muffin recipe from now on! Thank you!
Hey Kaylin! Thank you so much for the amazing review. I’m happy you loved these and that they are your new go-to!
My kids loved these muffins Tori! Their texture is perfect: light and fluffy.
Thanks Liane! I’m so happy to hear your kids loved. Cheers, Tori
What can I use besides lemon zest? Can I use lemon extract or lemon juice and how much?
Hi Fina, I haven’t tried any variations but you could try orange zest that would work!
Hi Tori, Please remove my comments of your website. It is for the blueberry lemon ricotta muffins. It was not helpful
Tasty, moist, I’m the only one eating it tho. But I recommend not using the coconut oil as a sub for the veg oil.
Thanks for the feedback Marita!
This recipe is absolutely amazing! My entire family loves them. I’ll make these again and again.
Yay! Thanks so much Wendy. Great to hear!
These are amazing! My husband said they are the best muffins I’ve ever made! Thank you for the recipe. 😊😊
Awe thank you Carol!!! That means so much to me!
Fabulous recipe! I added sliced almonds for a gentle crunch and they were divine. Excited to try your other recipes.
Thank you so much for the feedback I am so happy you loved them!
Hi Tori, I love your recipes! I’m currently in France where the fat content of butter is higher than in North America. Do you know how to calculate/convert how much French butter I would use in this recipe? Or what if I omit the butter all together? Thanks!
Oh how wonderful! That’s a great question – honestly for something like this I think you would be fine with a 1:1 swap. I will say that these muffins in particular might end up a tad greasy thanks to the ricotta as well, but I don’t think it will ruin the muffin at all. Have fun! Tori
I made these with King Arthur GF flour and almond milk and they turned out perfect! So moist. Though I will definitely make them with fresh blueberries over frozen next time so they turn out like your picture, rather than mostly blueish. Thank you!!
Hi Tara so happy you loved them! Thanks for taking the time to leave a review I appreciate it! Tori
Hi Tara! Thanks for sharing! I am so happy they were perfect. xo Tori