Blueberry Ricotta Muffins

12 30 266
Ingredients Minutes Calories
Prep Cook Servings
15 min 15 min 12
Blueberry Ricotta Muffins
Health Rating


1/2 cup Butter, unsalted (melted and cooled, or coconut oil)
2 medium egg Egg (beaten)
1/2 cup Whole milk 3.3% (or coconut milk)
1/2 cup Maple syrup, pure
1/2 cup Ricotta cheese (optional)
1 whole lemon(s) Lemon peel (zest)
1/2 cup Lentils, red, cooked (pureed, optional)
2 cup Spelt flour
1/4 cup Coconut sugar
2 tsp Baking powder
1/2 tsp Sea salt
2 cup Blueberries


Mix cooled butter, eggs, milk, maple syrup and ricotta in a bowl with the lemon zest and lentils. Sift together the dry ingredients and sit into the wet. Fold in blueberries. Don’t over mix the batter.

Bake at 375° F — 10 minutes for mini-muffins, 15 minutes for large — or until toothpick comes out clean.

Nutrition Facts

Per Portion

Calories 266
Calories from fat 98
Calories from saturated fat 56
Total Fat 10.9 g
Saturated Fat 6.2 g
Trans Fat 0.4 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.8 g
Cholesterol 55 mg
Sodium 210 mg
Potassium 201 mg
Total Carbohydrate 36 g
Dietary Fiber 3.9 g
Sugars 15.4 g
Protein 6.0 g

Dietary servings

Per Portion

Fruit 0.4
Grain 1.1
Meat Alternative 0.1

Energy sources