Ricotta Berry Muffins Recipe

Indulge in these unbelievably moist and delicious Ricotta Berry Muffins! This recipe, adapted from Dorie Greenspan's beloved cookbook "Baking: From My Home to Yours," delivers a delightful blend of creamy ricotta, juicy berries, and a subtly sweet crumb. Perfect for breakfast, brunch, or a delightful afternoon treat. Get ready to experience muffin perfection!

Prep Time 15 mins
Cook Time 35 mins
Calories 233.5 kcal
Protein 10g
Rating 4.0 (5 Reviews)
Ricotta Berry Muffins 24

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Ricotta Berry Muffins

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How to Make Ricotta Berry Muffins

  1. Preheat your oven to 400°F (200°C) and position a rack in the center.
  2. Grease a 12-cup muffin tin with butter or cooking spray, or line with paper liners.
  3. In a medium bowl, whisk together 15 ounces (425g) ricotta cheese, 2 large eggs, and 1 teaspoon vanilla extract. Stir in 4 tablespoons (57g) melted unsalted butter.
  4. In a large bowl, whisk together 1 ½ cups (180g) all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
  5. Gently pour the ricotta mixture over the dry ingredients. Using a rubber spatula, fold until just combined. Don't overmix!
  6. Fold in 1 ½ cups (190g) fresh or frozen blueberries (if frozen, do not thaw).
  7. Divide the batter evenly among the muffin cups, filling each about ¾ full.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

50g

Fat

32g

Carbs

9g

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