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Easy Lemon Ricotta Blueberry Muffins Recipe with Crunchy Sugar Crust

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These muffins feature a crunchy sugar crust with a moist, tender lemon ricotta crumb and juicy blueberries, perfect for brunch or a snack.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar, divided
  • 1 cup (250g) whole milk ricotta cheese
  • 2 large eggs, room temperature
  • Zest of 2 lemons
  • 2 tablespoons (30ml) lemon juice
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) milk, whole or 2%
  • 1 ½ cups (225g) fresh blueberries

Instructions

  1. Preheat your oven to 375°F (190°C) and line your muffin tin with paper liners or grease it lightly.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and ⅓ cup (65g) granulated sugar.
  3. In a separate bowl, beat eggs until just combined. Add ricotta cheese, lemon zest, lemon juice, vanilla extract, and milk. Stir gently until smooth.
  4. Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined; a few lumps are okay.
  5. Gently fold in the fresh blueberries, being careful not to crush them.
  6. Spoon the batter evenly into the muffin tin, filling each cup about ¾ full.
  7. Sprinkle the remaining ⅓ cup (65g) granulated sugar generously over each muffin top.
  8. Bake on the middle rack for 20 to 25 minutes, or until tops are golden and a toothpick inserted comes out clean or with a few moist crumbs. Check around 18 minutes to prevent overbaking.
  9. Let muffins cool in the pan for 5 minutes, then transfer to a cooling rack to keep the sugar crust crisp.

Notes

Do not overmix the batter to keep muffins tender. Use fresh blueberries for best texture. Sprinkle sugar on top before baking for the signature crunchy crust. Tent with foil if sugar browns too fast. Press sugar lightly before baking to help it stick.

Nutrition

Keywords: lemon ricotta muffins, blueberry muffins, crunchy sugar crust, easy muffins, brunch recipe, lemon blueberry muffins

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