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Lemon Blueberry Almond Ricotta Muffins

These lemon-blueberry ricotta muffins with crunchy almonds are an easy 20-minute baked treat. They’re so light and fluffy you’d never guess they’re gluten-free!

Lemon-blueberry ricotta muffins on a cooling rack.

Why You’ll Love These Ricotta Muffins

Nothing will beat these freshly-baked ricotta muffins with sweet blueberries for a morning treat or an afternoon snack.

  • Better than the local bakery. They’re super fluffy despite being gluten-free, and you can even add chewy cranberries to the batter.
  • Breakfast and dessert. Dig in first thing in the morning with a glass of milk or in the afternoon with a cup of coffee.
  • Gluten-free. Don’t worry if you or any of your guests are gluten-intolerant. Everyone will be able to enjoy them.
  • Quick. These homemade muffins are ready in only 20 minutes!
Ingredients for ricotta muffins.

Recipe Ingredients

Butter, eggs, and milky ricotta create a very rich and moist batter for perfectly fluffy blueberry-ricotta muffins. Scroll to the recipe card at the bottom of the post for exact amounts.

  • Gluten-free flour Use your favorite. Avoid almond or coconut flour because they’ll make the muffins very dense.
  • Baking powder Sieve it if it’s got any lumps.
  • Baking soda Don’t swap it for baking powder. Sieve it or press any lumps between your fingers to smooth it out.
  • Salt I prefer kosher salt.
  • Sugar Granulated sugar and light brown sugar are best.
  • Unsalted butter Skip the salt in the rest of the recipe if you use salted butter.
  • Lemon – You’ll need the zest and juice.
  • Ricotta cheese It must be whole-fat to prevent the batter from splitting.
  • Egg Liquid eggs are great for this.
  • Almond extract Feel free to use vanilla extract.
  • Blueberries You can use fresh or frozen (thawed).
  • Almonds I prefer them slivered, but you can also use chopped almonds.

How To Make Lemon Blueberry Almond Ricotta Muffins

They’re just like your favorite blueberry muffin box-mix but with creamy ricotta and tangy lemon juice. Scroll to the bottom of the post for the full recipe card.

  • Prep the oven. Preheat it to 350F and line a muffin tray with cupcake liners. Set it aside.
  • Mix the dry ingredients. Whisk the flour, baking powder, baking soda, and salt in a large bowl.
  • Cream the butter. Use hand-mixer to beat the butter, sugar, and lemon zest in a separate bowl until light and fluffy. If you see lumps of butter, it’s not softened enough. Beat in the ricotta, egg, lemon juice, and almond extract until smooth.
  • Combine them. Gently fold the dry ingredients into the creamed butter until just-combined. Don’t over-mix. Fold the blueberries into the batter.
  • Fill the liners. Pour batter into the liners until 3/4s full. Sprinkle them with almonds and the remaining sugar.
  • Bake them. Pop the tray into the oven for 20 minutes, or until a toothpick inserted in the center comes out clean. Remove them from the oven, let them cool for 10 minutes, and enjoy!

Tips & Variations

Orange zest, a berry mix, and shredded coconut are great ways to pack more flavor into these fruity ricotta muffins.

  • Use a mix. Swap the blueberries for your favorite berry mix for more natural sweetness and extra fruitiness.
  • Make them orange muffins. Skip the lemon juice and zest. Use orange juice and zest instead for an orange-blueberry ricotta muffins variation.
  • More add-ins. Stir 1/4-1/2 cup shredded coconut, dried cranberries, or mini chocolate chips into the batter for more texture and flavor.
  • Stay away from the bottom. Even if you’re in a rush, placing the muffin tray on the bottom oven rack won’t bake them any faster. In fact, they’ll only burn there because the heat is too strong and direct.
  • Cover them. If the tops of the muffins begin to brown too much, cover the muffin tray with aluminum foil for the remainder of the baking time to prevent burning.
  • Leave it shut. Once the muffins are in the oven, don’t open the oven door until they’re ready. Every time you open the oven, the temperature drops, affecting baking time and the muffins’ final texture. Leave the oven alone to prevent rubbery, dense muffins.
Halved, fluffy ricotta muffin close-up.

Serving Suggestions

These lemon-blueberry ricotta muffins are an easy breakfast or afternoon dessert. Enjoy them with a glass of milk, a cup of tea, or your favorite coffee. Try them with my Pumpkin Cream Cold Brew or Iced Coffee. I also love them with my Golden Maca Latte. For a breakfast smoothie option, go for my Banana Protein Smoothie or Blueberry Superfood Smoothie.

Proper Storage

Muffins need to be completely cooled before using any storage method to prevent spoilage.

  • Counter: Place them in an airtight container for up to 2 days. This method isn’t recommended if you live in a high-humidity area.
  • Fridge: Store them in an airtight container for up to 5 days. Keep them away from strong-smelling foods like onions to prevent the transfer of odors.
  • Freezer: Wrap each muffin in plastic wrap. Transfer to a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 20-25 minutes.

More Muffin Recipes To Try

Landscape photo of ricotta muffins.

Lemon Blueberry Almond Ricotta Muffins

This light and fluffy ricotta muffins recipe with lemon juice, sweet blueberries, and crunchy almonds is an easy 20-minute dessert.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 12 Servings


  • 2 cups gluten free flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup plus 1 teaspoon sugar or more as needed for sprinkling
  • 1/2 cup unsalted butter room temperature
  • 1 tablespoon finely grated lemon zest from 2 lemons
  • 1 cup whole-milk ricotta cheese
  • 1 large egg
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon almond extract
  • 1 cup blueberries
  • 1/3 cup thinly sliced almonds


  • Line 12 muffin cups with paper liners. Preheat the oven to 350 degrees F.
  • Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend.
  • Using an electric mixer, beat 1 cup sugar, butter, and lemon zest in a large bowl until light and fluffy. Beat in the ricotta. Beat in the egg, lemon juice, and almond extract.
  • Add the dry ingredients and stir just until blended (the batter will be thick and fluffy). Add blueberries and gently stir into batter.
  • Divide the batter among the prepared muffin cups. Sprinkle the almonds and then the remaining 1 teaspoon of sugar over the muffins. Bake until the muffins just become pale golden on top, about 20 minutes.
  • Cool slightly. Serve!
Course: Breakfast, Breakfast/Brunch, Dessert
Cuisine: American


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