Blueberry Ricotta Muffins – a delicious recipe with Eggs, Ricotta, Baking powder, Maple syrup, Lemon, Butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Preheat oven to 360 F.
2
2. Using an electric mixer or a whisk beat the eggs until slightly foamy (1-3 minutes).
3
3. Add ricotta, 4 tablespoons of maple syrup, baking powder,1 teaspoon of grated lemon zest, 1 tablespoon of lemon juice, and semolina. Mix.
4
4. Cut the cold butter into little tiny chunks and mix them into the muffin batter.
5
5. Add fresh blueberries and mix.
6
6. Pour the muffin batter into the muffin-shaped baking dish.
7
7. Dip 4 thin round lemon slices into the maple syrup and place them on top of the muffins.
8
8. Bake the muffins for 30-35 minutes.
9
9. Take the muffins out and let them cool down for a few minutes.
10
Enjoy your breakfast!
285
kcal
Calories
17
g
Fat
22
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 Eggs, 1 cup Ricotta, 1 teaspoon Baking powder, 5 tablespoons Maple syrup, and more.
Yes, Blueberry Ricotta Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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