Cherry-Blueberry Ricotta Muffins


blueberry cherry muffins

Cherry-Blueberry Ricotta Muffins

Two of July's real stars--blueberries and cherries--in one muffin. What more could you want?
Prep Time 10 minutes
Cook Time 20 minutes
cooling 20 minutes
Course Breakfast
Cuisine American


  • 2 cups flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground mace
  • 1/4 cup canola oil
  • 1/2 cup whole milk ricotta, at room temperature
  • 1/2 cup milk
  • 1 egg, at room temperature
  • 1 1/2 teaspoon vanilla
  • 1 cup blueberries
  • 1 cup sweet cherries, quartered quartered
  • 1-2 tablespoons coarse sugar optional


  • Preheat oven to 375. Line or grease and flour  12 muffin cups (see note).
  • In a large bowl, stir together flour, sugar, baking powder, baking soda and mace. In another bowl, stir together the oil, milk, ricotta, egg and vanilla until well-blended.
  • Make a well in the center of the dry ingredients and pour in the wet. Stir until just mixed (batter will be thick) then fold in the fruit. Spoon batter into the prepared tins and sprinkle with coarse sugar.
  • Bake 15-20 minutes or until toothpick inserted into the center of the center muffin comes out clean.
  • Remove to rack and let cool at 5 minutes. Invert on to rack and cool completely.


  • If you have large blueberries your yield may be more than 12, plan accordingly. 
  • Sour cream can be subbed for the ricotta
  • If using frozen blueberries instead of fresh, don't defrost! Use them from frozen and slightly increase the baking time as needed. 
Keyword muffins

Fresh blueberry muffins are delicious but look disgusting. If you make a muffin with frozen blueberries you can end up with a fairly cute muffin because the blueberries stay pretty whole until they are baked so the juices don’t run. With fresh blueberries, the skin breaks pretty easily and you end up with blueberry juice everywhere, turning the muffin green. I think this is why so many blueberry muffins have crumb toppings.

I could be fooling myself but I think blueberry muffins made with fresh blueberries are a little tastier than ones made with frozen. I know frozen berries are picked and frozen at peak freshness so that’s not the issue. I think the spread of the juice adds extra flavor. It stands to reason, right?

These muffins are even funkier looking because I tossed in a bunch of chopped up cherries too. July is one of the best months for fruit because so much is in season! All the berries, peaches, nectarines, plums, cherries. All of the good stuff. Fall just has apples and pears and spring has strawberries. July is the lucky month.

I’m still making muffins for my husband’s breakfasts (lucky him!) but I did have one of these before they were packed up. The batter is so light and the fruit is so juicy! The mace really sets it off too.  Muffins really are a quick, easy way to make a homemade breakfast and use up random odds and ends. I had some cherries and blueberries leftover from general snacking, half a container of ricotta leftover from a tomato-beet green-watercress pasta the other night, and the rest was just basic pantry ingredients. Now they are all baked up in a tasty muffin and ready to go each morning.


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