Lemon Blueberry Ricotta Oat Muffins – Small Batch (6 Muffins)

September 8, 2025

Why You’ll Love This Recipe

I’ve been on a quest to make oatmeal more exciting. I started with oatmeal banana pancakes, but this time I wanted to be braver. So, I’ve baked small batch Lemon Blueberry Ricotta Oat Muffins. They’re light and fluffy thanks to cake flour and ricotta, but still hearty with oat flour. Bursting with fresh blueberries and a touch of lemon zest, these muffins are quick, easy, and perfect when you want a cozy homemade Sunday muffin without leftovers.

These muffins are:

• Small-batch (just 6 muffins)
• Fluffy yet hearty
• Packed with fresh blueberries
• Balanced with lemon plus ricotta for flavor and texture

This recipe was made super easy with my NutriBullet, which blended the oats into a fine flour for the perfect muffin texture. You can find it on Amazon in a variety of colors.
👉Check NutriBullet on Amazon here
Disclosure: As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. Thank you for your support!

Want to sneak more veggies into breakfast? Try my Veggies Made Great Inspired Oatmeal Muffins. A small-batch, gluten-friendly recipe packed with zucchini, carrots, and blueberries. They’re wholesome, lightly sweet, and perfect for a grab-and-go snack.

Hope you enjoy this Bakebit!

Bakebit

Lemon Blueberry Ricotta Oat Muffins – Small Batch (6 Muffins)

They’re light and fluffy thanks to cake flour and ricotta, but still hearty with oat flour.

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Prep Time 15 minutes mins

Cook Time 18 minutes mins

Servings: 6

Course: Breakfast, Snack

Cuisine: American

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• ½ cup cake flour
• ¼ cup oat flour blend rolled oats into flour
• ½ tsp baking powder
• ¼ tsp baking soda
• Pinch of salt
• 2 tbsp brown sugar
• 1 tbsp powdered sugar or 2 *teaspoons granulated sugar

Wet Ingredients

• ¼ cup ricotta cheese
• 1 egg
• 1 tbsp oil neutral or olive
• ½ tsp vanilla extract
• 1 tbsp milk only if batter feels too thick
• Zest of ½ fresh lemon
• 1 tsp fresh lemon juice
• ½ cup fresh blueberries rinsed and patted dry

Method

 

1. Preheat oven to 350°F (175°C). Grease or line 6 muffin cups.
2. Mix wet ingredients: In a medium bowl, whisk together ricotta, egg, oil, vanilla, lemon zest, and lemon juice until smooth.
3. Mix dry ingredients: In another bowl, whisk cake flour, oat flour, baking powder, baking soda, brown sugar, powdered sugar, and salt.
4. Combine: Fold dry ingredients into wet until just combined. Add a splash of milk if the batter seems too thick.
5. Fold in blueberries: Gently stir in the fresh blueberries, being careful not to overmix.
6. Fill muffin cups: Divide the batter evenly among 6 muffin cups.
7. Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick comes out clean.
8. Cool for 5–10 minutes before serving.

Notes

Using cake flour and oat flour makes these muffins lighter and fluffier than oat flour alone.

Fresh lemon zest and juice, brightens the flavor and balances the sweetness.

Make sure blueberries are patted dry before adding into batter.