These Lemon Blueberry Cheesecake Muffins are a delightful twist on the classic, combining tangy lemon with sweet blueberries and a creamy cheesecake texture.
Preheat your oven to 375°F (190°C) and grease a muffin tin.
Ensure the oven is fully preheated for even baking.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Mix thoroughly to evenly distribute the baking powder.
In another bowl, combine the melted butter, yogurt, vanilla extract, ricotta cheese, eggs, and lemon zest.
Whisk until the mixture is smooth and well blended.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Avoid overmixing to keep the muffins tender.
Gently fold in the blueberries.
Be gentle to prevent the blueberries from bursting.
Fill the muffin cups about two-thirds full with the batter.
Use an ice cream scoop for even portions.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the pan halfway through baking for even cooking.
Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Cooling on a wire rack prevents sogginess.
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