Lemon Buttermilk Ricotta Muffins

Lemon Buttermilk Ricotta Muffins

Ok I know the title is long, but each ingredient is so important to the creation of these muffins that I had to include them all!

I love making muffins. I always find them the right size to devour (one is satisfying enough), they are perfect for travel and when I make a big batch I like to freeze the extras for a rainy day.

This particular recipe I decided to use buttermilk, well because, why not? Everything I make with buttermilk comes out light, fluffy and moist, which can trace to the acidity in the milk fizzing away with the baking soda, creating this fluffy goodness! This recipe is fairly easy to follow and really delicious! In this recipe I infused lemon zest with a little lemon juice (about half a lemon) and you get that wonderful lemon-y deliciousness! If you don’t know by now, I am OBSESSED with LEMON. I love lemon soaps, candles, perfume, actual lemons, the colour, etc. I hear in California you can literally walk down the street and pick off Meyer lemons off of branches (one day I would love to do so!). For now, I will just admire them from my computer screen.


These muffins are great for the summer and can be nicely paired with some whipped cream, a lemon flavoured buttercream OR some nice marscapone.

I had some leftover blueberries that needed to be used or else, so I added them to my batter and it was a nice touch!

Lemon Buttermilk Ricotta Muffins

Makes about 18 muffins, have two trays ready.


  • 1 lemon, zested.
  • Juice of half a lemon
  • 2 cups of all purpose flour
  • 1/2 cup of sugar
  • 2 eggs, well beaten.
  • 1 1/2 teaspoons of baking powder
  • 1 teaspoon of baking soda
  • 1 teaspoon of salt
  • 1/2 cup of fresh ricotta
  • 1 cup of buttermilk
  • 1/4 cup of oil (I use canola)


  1. Preheat oven to 350 degrees
  2. In a medium size bowl, sift the flour, salt, baking powder and baking soda. Combine and set aside.
  3. In a separate bowl, combine the beaten eggs, sugar, lemon zest, lemon juice and oil.
  4. Combine the ricotta until there are no large clumps left.
  5. Mix in the buttermilk.
  6. Slowly add the dry ingredients and using a spatula, mix the ingredients but don’t over do it. You will notice the mixture will start to puff, that means the baking soda is working its’ magic with the buttermilk. Don’t wait too long to place it in the pan to bake. You don’t want the mixture to lose its’ fizz.
  7. Optional: Add 1/2 -3/4 cup of fresh blueberries (the small wild blueberries work great with this recipe).
  8. Place mixture into a lined muffin tin and bake for about 22-25 minutes.
  9. Once the muffins are done, let them cool before eating.


Antonietta xo

Antonietta Ferretti
Antonietta Ferretti

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