Blueberry-Lemon Ricotta Muffins

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I hate buying something for one recipe and having a lot left over. I recently bought some ricotta cheese to make these turkey burgers, but they only need 1/2 a cup.  Ricotta is not something I use often, but it only comes in 2-cup containers. And thus, there was 1 1/2 cups of ricotta taking up room in my refrigerator.

Good-bye to the days of ingredient searches on AllRecipes; instead, I typed “blueberry ricotta” into Pinterest and decided to see what popped up.

I found this Blueberry Lime Ricotta Cake from Eat Good 4 Life. Doing my normal recipe dance, I swapped out lime for lemon since I didn’t have any limes and I love the taste of blueberry and lemon together. I also decided to make it into muffins so we could take them to friends.

Because the batter is so moist and the blueberries pop, you should probably use muffin papers to line your tins. Do as I say … not as I do.


Blueberry-Lemon Ricotta Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 14 muffins

Adapted from Eat Good 4 Life


  • 1 c. ricotta cheese
  • 3/4 c. sugar
  • 2 eggs
  • 1/4 c. milk
  • 2 T lemon juice
  • 1 1/2 cups flour (I used white whole wheat)
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • about 1 c. fresh blueberries, tossed with 1 T flour


Mix together ricotta, sugar, eggs, milk, and lemon juice until well combined. Add in flour, baking powder, baking soda, and salt. Fold in blueberries.

Spoon batter into muffin tins lined with muffin papers. Bake at 350 for about 20 minutes, testing with a toothpick to determine if done. If your muffin tins are a little larger, you’ll probably need more time. Remove from tins and cool on a wire rack.

If you’re feeling especially decadent, I wouldn’t blame you if you topped them with some cream cheese frosting and called it a cupcake.

Linked to Mouthwatering Monday, Tasty Tuesday, Eat at Home Ingredient Spotlight: Whole Wheat Flour, Ingredient Spotlight: Citrus, Ingredient Spotlight: Blueberries, and Sweet Tooth Friday.

9 thoughts on “Blueberry-Lemon Ricotta Muffins

  1. I had the same issue with Ricotta a few weeks ago… I whipped mine in with the eggs for a Frittata, it came out really good!

  2. Yum! I'm sure the ricotta makes them really moist. You could always use that remaining half cup to whip up some homemade ravioli… that's what I'll be making tonight. 🙂

  3. I have ricotta and blueberries in my freezer. This will be a great way to use them up! Thanks for a great recipe.

    And the great tip about searching for recipes in Pintrest…I hadn't thought of that yet!

  4. These look delightful! Blueberry and lemon is one of my favorite combos. Will have to make and invite the neighbors over so I don't eat them all:)

  5. Pingback: Mixed Berry Coconut Green Smoothie

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