Blueberry ricotta muffins

I had a bunch of ricotta cheese left over from the cannoli tart that I recently made. Since I didn’t want to waste the ingredients, I decided to bake something with it. The challenge was that I only had one egg in the refrigerator. Many recipes that I found online required 2 or more eggs, so those were out.

My blogging friend Anne at Uni Homemaker shared a few of her ricotta recipes with me, and I was delighted to see that her blueberry ricotta muffins only required 1 egg. Yay! This sounded like a wonderful recipe to try, and I knew that it would make my tummy happy in the mornings (especially since I am back to my boring English muffin breakfast routine).

These muffins were extremely easy to make and did not require a mixer. The muffins had a nice and light crispy exterior and a springy and not-too sweet interior. I enjoyed a muffin right before skating one morning and it certainly hit the spot. These muffins rival the blueberry muffins with Greek yogurt that I love so much. It just has less of a tang because it uses ricotta instead of Greek yogurt.

Thank you, Anne, for introducing me to these wonderful muffins. They are a welcome addition to my otherwise humdrum breakfast routine, and I hope that they will be part of yours too.

Blueberry ricotta muffins

A variation on blueberry muffins - these are made with ricotta!
Prep Time15 minutes
Cook Time22 minutes
Total Time37 minutes
Course: Breakfast
Cuisine: American
Keyword: Breakfast, Muffins
Servings: 12
Author: Eva Bakes


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 cup granulated sugar
  • 1 teaspoon salt
  • 1 egg lightly beaten
  • 2 teaspoons vanilla extract
  • 1/3 cup canola or vegetable oil
  • 1 cup ricotta cheese
  • 1/2 cup milk of choice
  • 3/4 cup 6 ounces frozen or fresh blueberries


  • Preheat your oven to 375 degrees F.
  • Generously grease a standard muffin pan and set aside (I used a silicone muffin pan and did not grease it).
  • In a large bowl, whisk together the flour, baking powder, sugar and salt. Set aside.
  • In a medium bowl, mix together the egg, vanilla extract, oil, ricotta and milk until everything is fully incorporated and well mixed.
  • Add your egg mixture to the dry ingredients and stir until just incorporated. Do not overmix the batter. Gently fold in blueberries.
  • Evenly distribute the batter into the prepared muffin pan and bake for 20-22 or until a toothpick inserted into the center comes out clean.
  • Turn off the oven, remove the muffins from the oven and allow them to cool for 5-7 minutes in the muffin pan before transferring them to a cooling rack.


Muffins can be kept in an airtight container stored at room temperature for 3-4 days. They can also be frozen for at least 1 month.
Source: Uni Homemaker

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