Blueberry and ricotta muffins

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3 blueberry and ricotta muffins.
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A healthy recipe for scrumptious blueberry and ricotta muffins the whole family will love. These muffins will be a welcome surprise in your children’s preschool or school lunchboxes.

Preparation time: 15 minutes Cooking time: 20 minutes Difficulty rating: Easy


Makes 15 serves

  • 2 1/2 cups SR Flour
  • 1/2 cup caster sugar
  • 2 eggs
  • Pinch cinnamon
  • 2 tbsp (40g) unsalted butter, melted
  • 1 cup full cream milk
  • 1 cup ricotta cheese
  • 1 cup frozen blueberries


  1. Preheat the oven to 180°C in a conventional oven.
  2. Sift flour and cinnamon in a large bowl then add caster sugar and mix through.
  3. Whisk milk and eggs together. Then add melted butter.
  4. Stir milk mixture through dry ingredients until just combined.
  5. Gently fold in frozen blueberries and ricotta.
  6. Spoon mixture into a greased muffin pan and bake for about 20 minutes until golden.
  7. Allow to cool and serve.


  • Gently fold the ingredients together rather than fiercely stirring and you will achieve light and fluffy muffins.
  • These muffins are delicious when served with a few extra thawed blueberries on top.
  • These light and tasty muffins make a great snack for a hungry toddler or adult.

Nutritional content

Nutritional analysis per serve:

Energy 642.58 kJ /153.58 cal
Protein 4.88 g
Total fat 4.95 g
Saturated fat 4.91 g
Carbohydrates 22.25 g
Total sugars 8.99 g
Fibre 0.85 g
Sodium 162.65 mg
Cholesterol 40.42 mg
Potassium 87.85 mg
Calcium 71.58 mg
Iron 0.32 mg
Zinc 0.37 mg



  1. AusNut. Nutrient Database. 2007. [cited 2009, November 11]. Available from: URL Link
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Date Created: June 12, 2012 Date Modified: March 8, 2013