These lemon muffins are bursting with blueberry flavors and they are irresistible. Preheat your oven to 375 degrees. In a large mixing bowl, combine eggs, sugar and beat them for 5 minutes.  Add one cup of vanilla and salt and set mixer to low speed. In a different bowl whisk flour and baking powder, add the mixture to the other wet ingredient bowl and mix them slowly. Add lemon juice, which until combine then add a cup of blueberry,

Divide the batter between your cake liners then bake in a preheated oven to 25 minutes until a toothpick comes out clean.


  • 1 1/2 cups flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 3/4 cup ricotta cheese
  • 1/3 cup canola oil
  • 5 tablespoons milk
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 cup blueberries


  1. Heat the oven to 375 F and spray a standard 12-cup muffin pan with cooking oil.
  2. Mix the flour, sugar, baking powder and salt in a large mixing bowl.
  3. Whisk together the ricotta, oil, milk, egg, and vanilla. Use a spatula stir the liquid ingredients into the dry ingredients. Be careful not to over mix.
  4. Fold in the blueberries, then fill muffin cups three-quarters of the way full.
  5. Bake for 20 minutes or until a toothpick inserted in the center of one muffin comes out clean.
  6. Cool the pan on a wire rack for 10 minutes. Turn the pan upside down and the muffins will slide out when you are ready to serve.