Blueberry and Ricotta Muffins

Written by
Kevin D. Weeks.
Kevin D. Weeks is a personal chef, cooking instructor, and food writer.
Learn about The Spruce Eats' Editorial Process
Kevin D. Weeks.
Updated 06/20/19
Blueberry muffins
Blueberry muffins made with ricotta

John E. Kelly/Getty Images
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 12 servings
Nutritional Guidelines (per serving)
181 Calories
10g Fat
21g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 12
Amount per serving
Calories 181
% Daily Value*
Total Fat 10g 12%
Saturated Fat 2g 10%
Cholesterol 24mg 8%
Sodium 223mg 10%
Total Carbohydrate 21g 8%
Dietary Fiber 1g 3%
Protein 3g
Calcium 108mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Ricotta is an essential ingredient in many Italian dishes, but you often end up with leftover cheese that goes unused when you make small versions of a recipe, just for two. Blueberry ricotta muffins are a delicious way to use that leftover ricotta up.

This recipe makes wonderfully moist muffins that have a good shelf life; they'll last two to three days before they begin to go stale and also freeze well. Blueberries are a summer treat, in season in July and August, depending on where you live. You also can use frozen blueberries—use them straight out of the freezer, unthawed.

Ingredients

  • 1 1/2 cups flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 3/4 cup ricotta cheese (full-fat ricotta is best)
  • 1/3 cup canola oil
  • 5 tablespoons milk (whole)
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 cup blueberries (fresh)

Steps to Make It

  1. Heat the oven to 375 F and spray a standard 12-cup muffin pan with cooking oil.

  2. Mix the flour, sugar, baking powder and salt in a large mixing bowl.

  3. Whisk together the ricotta, oil, milk, egg, and vanilla. Use a spatula stir the liquid ingredients into the dry ingredients. Be careful not to over mix.

  4. Fold in the blueberries, then fill muffin cups three-quarters of the way full.

  5. Bake for 20 minutes or until a toothpick inserted in the center of one muffin comes out clean.

  6. Cool the pan on a wire rack for 10 minutes. Turn the pan upside down and the muffins will slide out when you are ready to serve.