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Image of six Lemon Blueberry Ricotta Oat Muffins on a silver rack tray.
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
Cook Time 18 minutes
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.