Meyer Lemon and Blueberry Ricotta Muffins

January 24, 2017 By justalittlebitofbacon 32 Comments

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Meyer lemons really shine in these blueberry ricotta muffins! Their subtle flavor and the floral notes in their zest add depth to the blueberries without overwhelming them. If you’ve been holding off buying Meyer lemons when you’ve seen them in the store, you have to try this easy stir and scoop muffin recipe. And don’t forget the crumb topping! It puts these muffins over the top!

As promised I have one more Meyer lemon recipe for you! Meyer lemons are a wonderfully versatile fruit and I hope y’all give them a try.

Whether you want to try Chilled Meyer Lemon Souffles, or you’re thirsty for a Meyer Lemon Drop Martini, or you just want some breakfast (spoiler alert – this is where the blueberry ricotta muffins come in! 🙂 ), I think I’ve shown at some of the wonderful ways you can use them.

I’ll have more recipes for you in the future, but let’s talk about muffins now.

Let’s talk specifically about muffin recipes. They are all too small! Want a dome topped muffin bursting with yummy goodness? Too bad! Most muffin recipes call for a fairly small amount of filling for each cup.

While I’m good with using a moderate amount of batter per treat if I’m making cupcakes which are then covered in frosting, like Carrot Cake Cupcakes, I like my muffins to look a little overstuffed. They should burst up and out and seem substantial!

Since my first batch of muffins was tasty, but small and flat-topped, it was time to experiment and find out how to make dome topped muffins.

Tips for Dome Topped Muffins

Use more flour. You can’t have both moist and dense muffins and dome topped and light muffins! Commercial bakeries add more flour for dome-topped muffins, and they probably know what they are doing. 🙂
Higher heat to start. A higher initial oven temperature gives the leavener a chance to work to its full potential. Related to this, room temperature eggs and other ingredients, since you don’t want the ingredients working against you. In this case it meant pulling out the ricotta ahead of time.
More leavener! I think this one is rather obvious. Though you can certainly have too much of good thing here, a little extra can help.
And. This is the big one! MORE BATTER. Yep, if you use more batter, you will get bigger muffins. However, don’t just add more batter. More of a thin batter will run out of the muffin wells and give you weird muffins. What you want is a thick batter and to fill those wells almost up to the top.

Put all these tips together and you too can have pretty, dome-topped, substantial blueberry ricotta muffins.

Oh, and also make sure your baking powder and baking soda are fresh! This isn’t an issue for me since all this recipe testing uses up leaveners long before they can go flat, but for those who don’t bake often, it’s good to keep an eye on it. Write down the date you opened them on the container and toss them if they are more than six months old.

Once I had dome-topped muffins, it was time to think about the topping.

Guess what happens when you use no topping and want some blueberries on top? They can turn wrinkled and dry! Just say no to sad, dry blueberries.

Instead, add a crumb topping (which takes just a few minutes of mixing with your fingers) to protect those blueberries and make extra yummy, happy muffins. Because who doesn’t want happy muffins?

– Happy Baking, Annemarie

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5 from 8 votes