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
Meyer Lemon and Blueberry Ricotta Muffins
- 1/3 cup all-purpose flour
- 1/3 cup light brown sugar, packed
- 3 tbsp unsalted butter, melted or very soft
- 1 3/4 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp table salt
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 3/4 cup ricotta, whole milk or part skim, room temperature
- 2 tsp Meyer lemon zest
- 2 tbsp Meyer lemon juice
- 1 tsp vanilla
- 8 tbsp (1 stick, 4 oz) unsalted butter, melted and cooled
- 1 1/2 cups fresh blueberries
- Pull out the eggs and ricotta to warm them up to room temperature! Begin melting the butter so it's ready to be added later.
- Combine all the topping ingredients, working them together with your fingers until all the flour is moistened and it looks like wet sand.
- Preheat oven to 425F. Grease and flour a standard 12-well muffin pan.
- Mix together the flour, baking powder, baking soda, salt, and sugar in a medium bowl. In a large bowl, whisk together the eggs, ricotta, lemon zest, lemon juice, and vanilla. Pour in the butter while whisking and incorporate. Add the dry ingredients along with 1 cup of the blueberries to the wet ingredients and fold them in with a few swift strokes.
- Divide the batter among the 12 muffin wells. Top each muffin with a portion of the remaining blueberries. Then top each with some of the crumb topping. Don't worry about being too neat adding the crumb topping.
- Bake for 5 minutes at 425F. Then reduce the temperature to 375 and bake for 11-13 minutes more, or until a toothpick comes out with just a few moist crumbs. Let the muffins rest in the pan for 2-3 minutes, then turn them out onto a cooling rack.
- If you forgot to take out your eggs ahead of time, fill a bowl with warm water (a bit warmer than body temperature) and put them in the bowl for a few minutes. If they are still cool, add more warm water and do it again.
- I wouldn't recommend frozen blueberries since the batter needs to be room temperature and frozen blueberries behave better when cooked from frozen. However, if you don't mind having blue muffins, you can thaw them and use them in the recipe.