For the best texture, use high-quality, fresh ricotta cheese. Drain any excess liquid before adding it to the batter. Gently toss the blueberries with a tablespoon of flour before folding them into the batter. This will help prevent them from sinking to the bottom of the muffins. Do not overmix the batter, as this can result in tough muffins. Mix until just combined. The turbinado sugar adds a lovely crunch and sweetness to the tops of the muffins, but it can be omitted if desired. These muffins are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days.
Luigi Oconnell
Jun 28, 2025Best muffins I ever had!
Bessie Goodwin
Jun 10, 2025I used frozen blueberries and they worked great. Just tossed them in flour first like someone suggested and didn't have any color bleed.
Winona Abshirelowe
May 18, 2025These were so easy to make and turned out beautifully. Thanks for the recipe!
Alejandra Legros
Apr 28, 2025These muffins are so light and fluffy! The ricotta makes them incredibly moist.
Leda Wilderman
Mar 28, 2025The lemon zest adds a wonderful brightness to the flavor.
Betsy Jones
Feb 22, 2025My kids devoured these! They're definitely a new favorite in our house.
Milo Buckridge
Jan 3, 2025I love the crunchy topping from the turbinado sugar. It's the perfect finishing touch.
Kylee Parker
Dec 16, 2024I halved the sugar and they were still perfectly sweet. Great recipe!
Trent Berge
Dec 10, 2024Next time I will add a little almond extract, to give it a richer taste