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Blueberry Lemon Ricotta Muffin recipe perfect for fresh summertime berries!
4.82 from 11 votes

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!

Course Baking
Cuisine American
Keyword lemon, berry, muffins, ricotta
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Author FraƮche


  • 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)


  1. Preheat the oven to 350F and line a 12-cup muffin tin with paper liners (if not using a silicone tin).

  2. 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.

  3. In a separate large bowl, mix together the flour, sugar, salt, baking powder and baking soda to combine.

  4. 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.

  5. 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.