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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 mins
Cook Time 20 mins
cooling 20 mins
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