Lemon Blueberry Ricotta Muffins

2 cups All purpose flour 

½ tsp. Baking soda 

½ tsp. Baking powder 

½ tsp.  Salt. 

1 stick of butter(room temperature)

1 cup sugar 

1 Tbsp. Lemon zest 

1 cup Ricotta 

1 egg (beaten)

1 Tbsp. Lemon juice 

1 tsp. Vanilla extract 

1 Cup Fresh Blueberries


1 cup Confectioners sugar 

2 Tbsp. Lemon juice. 

Preheat the oven to 350°. In a small mixing bowl combine the flour, baking soda, baking powder and salt. Put to the side. In an electric mixer combine the butter and the sugar until mixed. Add the lemon zest, ricotta, egg, lemon juice and vanilla extract. Next, gradually add the flour mixture. Do not overbeat. Fold in the blueberries. Fill 12 cupcake cups (or use a muffin tin) and bake for 20 to 30 minutes. 

In the meantime, make your frosting by combining the confectioners sugar with the lemon juice. 

Once the muffins are cooked and cooled drizzle them with the icing and serve. 

Print Recipe