Lemon Ricotta Blueberry Muffins

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If you give Mimi some blueberries, she’s going to want to bake something with them. She’ll probably head to the kitchen to see what ingredients she has, and realize she needs to use that lemon that’s been sitting in the fridge.  Seeing the lemon will remind her of summer and that time she had those delicious ricotta pancakes. So she’ll want to make lemon ricotta blueberry muffins. Just because that sounds delicious.  She won’t have any ricotta and since she’s already running low on butter and chocolate chips, so she’ll want to go to  Trader Joe’s for it.  She’ll probably bundle up in a puffy jacket and scarf to keep warm. She’ll step outside and realize that it’s finally sunny and a little warmer out. On the way, she’ll ask your opinion about different food topics and then stop mid-sentence because she’s going to be distracted by the cute dogs being walked. She’ll tell you about her two toy poodles back in Tokyo. This will remind her about the cherry blossom season back home in Japan.  She’ll explain what happens during cherry blossom season in Japan, with the blossom watching parties and the food. You’ll get to Trader Joe’s and shop for all the ingredients. As she passes by the fruit section, she’ll see a carton of blueberries.  And chances are if she sees the carton of blueberries, she’s going to want to bake lemon ricotta blueberry muffins with it.

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-4 tbsp butter (1/2 a stick)

-1/3 cup light brown sugar

-1/3 cup granulated sugar

-2 eggs

-1/2 cup ricotta

-2 tbsp lemon juice

-2 tsp lemon zest

-1/2 cup milk

-2 cups AP flour

-1 tsp baking powder

-1/4 tsp baking soda

-1/4 tsp kosher salt

-1 carton blueberries


-無塩バター (大さじ 4)

-三温糖 (60g)

-グラニュー糖 (60g)

-卵 (2)

-リコッタ (125 g)

-レモンの汁 (大さじ 2)

-レモンゼスト (小さじ 2)

-牛乳 (118 g)

-薄力粉 (250 g)

-ベーキングパウダー (小さじ 1)

-ベーキングソーダ (小さじ 1/4)

-塩(小さじ 1/4)



  1. Preheat the oven to 350 ºF and spray a muffin tin with non-stick spray.
  2. Mix in the flour, baking soda, baking powder and salt in a separate bowl.
  3. Beat the butter and sugar until light and fluffy. Add in the eggs and beat until combined.  Add the ricotta, lemon juice and lemon zest and mix until well combined.
  4. Add about half the dry ingredients and mix until just combined, add half the milk and mix until just combined. Add in the rest of the dry ingredients and the milk and mix until just combined.  Don’t overmix. Overmixing will result in gluten formation and tunneling.
  5. Fold in the blueberries.
  6. Fill the muffin cups about 3/4 full and bake for 15 minutes or until a tooth pick inserted in the center comes out clean.


  1. オーブンを170ºC予熱で温め、マフィンの型にバターを塗ります。
  2. 薄力粉、ベーキングソーダ、ベーキングパウダーと塩をよく混ぜます。
  3. バターと三温糖をよくかき混ぜます。卵を加えてまた混ぜます。卵が混ざったらリコッタ、レモンの汁とレモンゼストを加え、混ぜます。
  4. 薄力粉を半分加え混ぜます。牛乳を半分加え混ぜます。残りの薄力粉を全部入れ混ぜます。残りの牛乳を加え混ぜます。混ぜすぎに注意!混ぜすぎるとグルテンが発行し、マフィンは固く焼けます。
  5. ブルーベリーを入れ、スパテラで混ぜます。
  6. マフィンの型に入れ、15分焼きます。竹串で刺して生地が付いてこなければ完成。

And that’s it!

Hugs and puppies,




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