Blueberry Ricotta Muffins

March  3, 2018
0 Stars
Photo by exploredough
Author Notes

When the morning is busy but cooking is still an option, consider making blueberry ricotta muffins. These mildly sweet freshly baked little cakes will take roughly 10 minutes of your kitchen time and go so well with a cup of morning coffee or tea. The sweetness comes from a few spoons of maple syrup and fresh blueberries. Semolina, used instead of regular flour, gives somewhat grainy texture to a muffin. Add delicate ricotta, a spoon of lemon zest, top it with a sour lemon slice dipped in maple syrup and let a great day begin. —exploredough

  • Serves 4
  • 2 Eggs
  • 1 cup Ricotta
  • 1 teaspoon Baking powder
  • 5 tablespoons Maple syrup
  • 1 Lemon
  • 1 1/2 tablespoons Butter
  • 1 cup Semolina
  • 1 handful Blueberries
In This Recipe
  1. 1. Preheat oven to 360 F. 2. Using an electric mixer or a whisk beat the eggs until slightly foamy (1-3 minutes). 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. Cut the cold butter into little tiny chunks and mix them into the muffin batter. 5. Add fresh blueberries and mix. 6. Pour the muffin batter into the muffin-shaped baking dish. 7. Dip 4 thin round lemon slices into the maple syrup and place them on top of the muffins. 8. Bake the muffins for 30-35 minutes. 9. Take the muffins out and let them cool down for a few minutes. Enjoy your breakfast!

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1 Review

mary February 21, 2021
I had a bag of semolina I'd bought for something else and wanted to use it before it expired. I found this recipe and was excited to try it as a lover of lemon and ricotta. The texture before baking was concerning, but I put it in the oven and hoped for the best (wondering why the temp was specifically 360? Curious cooking temp).
The end result did not match my excitement. The muffin was not the Sunday morning treasure I was coveting. It's hard to describe - like a thick/pasty cornbread without the crunch present in cornbread. I'd added several handfuls of blueberries to the mix and I was glad I did - they were the only thing that made this muffin edible.
I was also skeptical about the lemon slice on top, but proceeded with the instructions. However, this was regrettable - the very thinly sliced lemon was too bitter, even though dipped in syrup, and left an unpleasant wet spot on top when I removed it. The best part of this recipe for me was the pretty photo and the idea of it before eating it.