clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Blueberry Ricotta Lemon Almond Muffins


  • 1 cup white whole wheat flour
  • 1/2 cup almond meal
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup full fat ricotta cheese
  • 1/3 cup canola oil
  • 1/4 almond milk
  • 1 egg
  • 1 1/2 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 cup blueberries
  • Chopped almonds


  1. 1) Preheat oven to 375 degrees. Line muffin tin with liners and set aside. In a bowl whisk together the flour, almond meal, sugar, baking powder, and salt. Set aside.
  2. 2) In a separate bowl whisk the ricotta, oil, milk, egg, vanilla, lemon zest, and lemon juice until well combined. Slowly pour the wet ingredients into the dry and stir until just combined.
  3. 3) Fold in the blueberries. Scoop batter into muffin tins about 3/4 full and top with some chopped almonds. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.


* Before adding the blueberries to the batter, I like to dust them with a little bit of flour. This keeps them from sinking to the bottom of the muffins.