Fragrant and Delicious

Lemony Blueberry Ricotta Muffins

These little nuggets are bright and light with lemony goodness. Perfect for a slightly sweetened breakfast treat or a tasty afternoon snack!
Course Breakfast, Snack
Cuisine Italian
Servings 12 muffins
Calories 225 kcal


Dry Ingredients

  • 1 1/2 cup all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder

Wet Ingredients

  • 1/3 cup extra virgin olive oil
  • 1/3 cup coconut milk
  • 2 teaspoons lemon juice
  • zest from 1/2 lemon
  • 2 teaspoons vanilla extract
  • 3/4 cups whole milk ricotta cheese
  • 1 large egg beaten
  • 1 pint blueberries
  • 1/4 teaspoon of sugar for sprinkling


  • Preheat oven to 375 degrees F.
  • In a large bowl, mix the dry ingredients together thoroughly.
  • In another bowl, mix all of the wet ingredients.
  • Fold the wet ingredients into the dry ingredients, being careful not to over mix.
  • Fold in the blueberries.
  • Place 12 paper liners into the 12 cups of a muffin/cupcake pan, and fill them up 3/4 of the way with batter.
  • Sprinkle sugar over the top of each.
  • Bake on the middle rack for about 20 minutes. Stick a toothpick in the center of one of the muffins, and if it comes out clean, take those bad boys out!
  • Cool muffins in their cups on a wire rack for about 15 minutes.
Keyword Blueberries, lemon, olive oil, Ricotta
Nutritional Info

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating