Lemon ricotta muffins (with berries)

This easy lemon ricotta Muffins (with berries) recipe is so flavorful and moist, this easy recipe is made with ricotta cheese, blueberries, and strawberries, with a hint of lemon zest. I am sure this will be your new favorite muffin recipe!

рецепт на русском ниже

easy lemon ricotta muffins ( with berries) baked in a muffin tin

Lemon and ricotta is a lovely combination, add some berries to it and it makes the most delicious muffins! These muffins are fluffy and moist, with the best crumb! All lemon lovers will appreciate the lemon flavor in this easy recipe for lemon ricotta blueberry muffins

easy lemon ricotta muffins ( with berries) in a muffin tin with a fresh lemon cut in half

This is a great way to use up any leftover creamy ricotta cheese. I always have ricotta in my fridge because our family loves sausage gnocchi soup So I try to make the soup and easy lemon ricotta Muffins (with berries) recipe in the same week to avoid any ricotta cheese going to waste. Lemon and ricotta also go magically in savory dishes! Don’t miss this lemon ricotta pasta dish.

Great way to use up leftover ricotta cheese

If you have never baked with ricotta cheese, you definitely need to start! Ricotta cheese is a mild-flavored cheese that adds a moist and dense texture to anything you bake. Today, we will use the simplest method to make these moist muffins. The dry and wet ingredients are first combined separately, then they are quickly combined and baked.

easy lemon ricotta muffins ( with berries) recipe

blueberry ricotta muffins are amazing make-ahead muffins to have on hand with your morning coffee or an afternoon snack

which is great for busy days! Just store in an airtight container in the refrigerator until ready to eat.


Tools you will need


dry ingredients

  • 3/4 cup sugar
  • 2 1/4 cups all-purpose flour (set aside 1/4 cup to toss with the berries)
  • 2 teaspoons baking powder
  • 1 teaspoon of salt

wet ingredients

  • 1/2 cup softened unsalted butter (8 tbl)
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup ricotta cheese
  • 1 cup frozen (or fresh) blueberries and strawberries
  • 1/2 cup buttermilk
  • lemon zest from 1 large lemon
  • 1 tablespoon fresh lemon juice

How to make easy lemon ricotta Muffins (with berries) recipe

Preheat oven to 400F

In a large mixing bowl, use a stand mixer or handheld mixer, cream 1/2 cup of butter with the lemon zest, 1 tablespoon of fresh lemon juice, and 1 cup of sugar until light and fluffy. Add 1 room-temperature egg, 1 cup ricotta cheese, and 1 tsp vanilla and mix until combined.

lemon, lemon zest, ricotta cheese, sugar, butter, and egg in a clear bowl with an electric mixer standing on a wooden countertop

In a small bowl toss the frozen blueberries and raspberries with ¼ cup of flour. (you can also use fresh blueberries and fresh raspberries)

dry ingredients for easy lemon ricotta muffins ( with berries) recipe in a white bowl with a black rim

In a medium bowl whisk together 2 cups flour, baking powder, and salt.

frozen berries dusted in flour that's added to a clear bowl with ricotta batter

Add half of the flour mixture to the wet ingredients and stir with a rubber spatula to incorporate. Add all of the buttermilk. Stir. Add remaining flour, and fold the batter until flour is absorbed (do not over-mix). Fold in the berries. (Leave excess flour from the blueberry bowl behind.)

lemon ricotta batter with berries in a clear bowl with a white rubber spatula on a kitchen towel

Use an ice cream scoop to divide the batter equally among the prepared muffin tin. (if you don’t have cupcake liners, spray the muffin pans with nonstick cooking spray) Sprinkle the muffin batter with coarse sugar.

lemon ricotta batter in a clear bowl with an ice cream scoop in the bowl with a muffin tin next to it

Bake in the middle of the oven at 400 F for 5 minutes, then turn the heat down to 350 and bake for 15-18 minutes, or until a wooden pick comes out clean and they are a nice lightly golden color. Remove the muffins from the pan and let them cool on a wire rack.

easy lemon ricotta muffins ( with berries) on a wooden cake stand and a bitten muffin next to it on a wooden countertop


  • It is best to use whole milk ricotta cheese
  • I used sweet buttermilk, but you can also use soured buttermilk
  • Do not over-mix the batter, the batter should be very thick and clumpy
  • You don’t have to use muffin liners, you can spray the muffin tins with a non-stick cooking spray
  • Do not substitute butter for canola oil, olive oil, or any other oil.
  • If you don’t have ricotta cheese on hand, you can substitute it with 1 cup of sour cream
  • This recipe only uses 3/4 cup of sugar, if you like a sweeter muffin you can use 1 cup of sugar
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сухие ингредиенты:

  • 3/4 стакана сахара
  • 2 1/4 стакана универсальной муки (отложите 1/4 стакана, чтобы смешать с ягодами)
  • 2 чайные ложки разрыхлителя
  • 1 чайная ложка соли

влажные ингредиенты:

  • 1/2 стакана размягченного несоленого сливочного масла (8 ст.л.)
  • 1 яйцо, комнатной температуры
  • 1 чайная ложка ванильного экстракта
  • 1 стакан сыра рикотта
  • 1 стакан замороженной (или свежей) черники и клубники
  • 1/2 стакана пахты
  • лимонная цедра с 1 большого лимона
  • 1 столовая ложка свежевыжатого лимонного сока

Как испечь лимонные маффины с рикоттой (с ягодами) рецепт

  1. Разогрейте духовку до 400F
  2. В средней миске с помощью стационарного или ручного миксера взбейте 1/2 стакана сливочного масла с цедрой лимона и 1 стаканом сахара до получения легкой и воздушной массы. Добавьте 1 яйцо комнатной температуры, 1 стакан сыра рикотта и 1 чайную ложку ванили и взбивайте до однородности.
  3. В небольшой миске смешайте замороженную чернику и малину с ¼ стакана муки. (можно также использовать свежую чернику и свежую малину)
  4. В большой миске смешайте 2 стакана муки, разрыхлитель и соль.
  5. Добавьте половину мучной смеси к влажным ингредиентам и перемешайте резиновым шпателем. Добавьте всю пахту. Помешивать. Добавьте оставшуюся муку и перемешайте тесто, пока мука не впитается (не перемешайте). Сложите ягоды. (Оставьте лишнюю муку из миски с черникой.)
  6. С помощью ложки для мороженого распределите тесто поровну по подготовленным формочкам для маффинов. (если у вас нет формочек для кексов, сбрызните формы для кексов кулинарным спреем с антипригарным покрытием). Посыпьте тесто для кексов крупным сахаром.
  7. Выпекайте в середине духовки при 400 F в течение 5 минут, затем уменьшите температуру до 350F и выпекайте в течение 15-18 минут или до тех пор, пока деревянная палочка не выйдет чистой, и они не станут приятного светло-золотистого цвета. Выньте маффины из формы и дайте им остыть на решетке.



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