Lemon-ricotta blueberry muffins by Chef Millie Peartree

Lemon-ricotta blueberry muffins by Millie Peartree

Total Time
50 min
20 min
25 min
If you’re obsessed with 2-ingredient dough and all you have in the house is self-rising flour, no problem! You can swap in 2 cups self-rising flour for the all-purpose flour (just omit the baking powder and salt).


All-purpose flour

2 cup(s)


1 cup(s)

Baking powder

½ tsp

Baking soda

½ tsp

Table salt

½ tsp


2 item(s), large, zested

Unsalted butter

½ cup(s), at room temperature

Part skim ricotta cheese

1 cup(s)


1 large egg(s)

Fresh lemon juice

1 Tbsp

Vanilla extract

1 tsp


1 cup(s)

Turbinado sugar

1 Tbsp


  1. Preheat oven to 350°F. Line 18 muffin cups with paper liners; set aside.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set saide.
  3. In a small bowl, combine granulated sugar and lemon zest; rub sugar and zest together with your fingers; set aside.
  4. In a large bowl, using an electric mixer, beat butter and sugar-lemon mixture together until light and fluffy, about 2 minutes. Add ricotta cheese; beat until smooth. Beat in egg, lemon juice, and vanilla extract.
  5. Add dry ingredients to bowl; mix until just blended and gently fold in blueberries.
  6. Evenly divide batter among prepared muffin cups; sprinkle with turbinado sugar. Bake until muffin tops are slightly golden brown, about 25 minutes. Remove from oven; let cool 5 minutes.
  7. Serving size: 1 muffin


Bronx Chef Millie Peartree started cooking at a very young age, inspired by her mother and her time growing up in the southern United States. Millie is well-known for her famous restaurant but she is also a successful baker and caterer.