I love lemon anything…especially this time of year. One of my favorites is lemon ricotta pancakes. So I decided to take the basics of that recipe and make it into a muffin and just add blueberries. My kids loved the muffins. It was a huge hit for breakfast or even a snack. 

Lemon Blueberry Ricotta Muffins

(Makes 12 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 ¼ Cups 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 egg, ricotta, lemon juice, vanilla extract, and lemon zest. 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 confectioner’s sugar with the lemon juice. 

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

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