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Amazing blueberry muffins

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These blueberry muffins are wonderful. They are soft, moist, not too sweet. The lemon juice, lemon zest, and ricotta make these blueberry muffins extra special, and super tasty. This blueberry muffin recipe is super simple (as usual) but very unique. They are one of my favorite desserts. I think they are totally worth a try.

This recipe is the follow-up of one of my other recipes: ricotta-lemon muffins. But I had to try it with blueberries. The result was fantastic.

Blueberry muffin ingredients & substitutions

Flour: I used regular all-purpose flour. You can use cake flour, it will give your muffins a fluffier, more cake-like density.

Granulated sugar: For sweetness. These are not super sweet muffins, and I love that about them. You can switch the sugar to xylitol or other sweeteners if you don’t eat sugar.

Ricotta: It makes the muffins extra soft. They remained super soft and moist for days. Plus it is a great source of protein!

Blueberries: One of my favorite fruits. When they are in season I could eat them all the time. When they are not I usually keep some in the freezer. They are excellent low-calorie snacks, antioxidant-rich. Blueberries are a great add-on in this recipe. They taste so well with the lemon and ricotta. You can experiment with other fruits too.

Lemon: For tanginess. I think it makes the muffins a super summer dessert.

How to make blueberry muffins

Preheat your oven to 180°C (350 Fahrenheit). Grease muffin cups or line with muffin liners. (This amount made me 8 muffins.)

Melt the butter, add the sugar to the melted butter and combine them with a whisk. Add the vanilla extract and the ricotta, mix it together.

Add the egg but make sure the mixture has cooled down. (Try not to overheat your butter when you melt it.) Now you can fold in the flour, salt, baking soda, and baking powder. Use a fork to combine. Do not over mix. Add the lemon juice and the zest of your lemon to the mixture.

Add 1 tsp flour or cornstarch to the blueberries, combine it. After that gently fold them into the batter.

Divide the batter between muffin cups. (If making big-topped muffins, the batter will come to the tops of the paper liners).

Bake muffins 20 to 25 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.

Happy baking! Let me know if you try this recipe…you can use #cutecuisine on instagram. Let us connect. 🙂

How to make blueberry muffins

Blueberry muffin recipe

These blueberry muffins are wonderful. They are soft, moist, not too sweet. The lemon juice, lemon zest, and ricotta make these blueberry muffins extra special, and super tasty. This blueberry muffin recipe is super simple (as usual) but very unique.

  • bowl
  • whisk
  • spatula
  • 200 g flour (1 + 2/3 cups)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 125 g butter (1/2 cup)
  • 150 g granulated sugar (3/4 cup)
  • 1 lemon (for lemon zest)
  • 250 g ricotta
  • 1 egg
  • 2 tbsp lemon juice
  • vanilla extract
  • handful of blueberries
  • 1 tsp cornstarch or flour
  1. Preheat your oven 180°C (350 Fahrenheit).

  2. Grease muffin cups or line with muffin liners. (This amount made me 8 muffins.)

  3. Melt the butter, add the sugar to the melted butter and combine them with a whisk.

  4. Add the vanilla extract and the ricotta, mix it together.

  5. Add the egg but make sure the mixture has cooled down. (Try not to overheat your butter when you melt it.)

  6. Now you can fold in the flour, salt, baking soda, and baking powder. Use a fork to combine. Do not over mix.

  7. Add the lemon juice and the zest of your lemon to the mixture.

  8. Add 1 tsp flour or cornstarch to the blueberries, mix it. Then gently fold the blueberries into the batter.

  9. Divide the batter between muffin cups. (If making big-topped muffins, the batter will come to the tops of the paper liners). Sprinkle the tops with almond flakes.

  10. Bake muffins 20 to 25 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.

To store, place them in a reusable plastic or silicone bag, seal them, and store them at room temperature for 2 to 3 days. To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months.

You can sprinkle brown sugar on the top of the muffins if you wish. The nutrition facts change if you do.

 

If you make 8 muffins: 1 muffin provides 338 calories, 17 grams of fat, 40 grams of carbohydrates, 6 grams of protein.

Dessert
blueberry muffin, muffin recipe

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