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Blueberry Ricotta Muffins


2 cups whole wheat pastry flour

1 cup sugar

1.5 cups blueberries

2 tablespoons baking powder
1/8 teaspoon baking soda

1/2 teaspoon kosher salt
1cup Caputo Ricotta Cheese

2/3 cup whole milk

1tablespoon lemon zest

1/3 cup melted butter - unsalted and

   slightly cooled
2 large eggs
1 teaspoon lemon extract




Preheat oven to 375˚F. In a large bowl add

all dry ingredients and mix. In other large

bowl add ricotta and eggs one at a time

until well incorporated. Add all additional

liquid ingredients and stir. Gently fold in

flour mixture into liquid mixture using a

rubber spatula. When mostly combined,

add blueberries and fold once or twice to

incorporate. Divide the batter evenly among

the muffin molds. Bake 20-30 minutes or

until a toothpick inserted into center of a

muffin comes out clean. Cool on a wire

rack for 15-20 minutes.


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