Blueberry Cardamom Ricotta Muffins

by Erin

These blueberry cardamom ricotta muffins are secretly also made with whole wheat flour and honey for a muffin that’s just a bit more nutritious and not too sweet.

Blueberry Cardamom Ricotta Muffins
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These silly delicious muffins have been on my list of things to make since a foodie friend posted a photo of his version back in peak 2020 quarantine-baking. I’m not entirely sure why I waited so long (maybe it’s the existence of recipes for sourdough-, dark chocolate-, lime-, blackberry-blueberry muffins already on the blog) but after a serious blueberry haul from our garden it was time.

Even better that it fits right in with #FarmersMarketWeek ! While I already admitted to using blueberries from my garden, you obviously could get them from your local market if you aren’t lucky enough to have your own blueberry bushes.

Despite living in an urban area with a tiny backyard, it packs a punch with how much produce we are able to grow ourselves in a confined space. But since I don’t have a large yard, I can’t grow everything. I therefore love that I am also walking distance from the Farmers Market to grab whatever I can’t/don’t grow myself.

Homemade Blueberry Cardamom Ricotta Muffins

Welcome to Farmers Market Week! This is the week we celebrate all things found at the Farmers Market. There are over fifteen bloggers sharing over 50 recipes this week. From drinks and desserts to entrees and sides, there’s something for everyone this week.

Monday Farmers Market Recipes

Drink Recipes

Savory Recipes

Sweet Recipes

Honey Blueberry Cardamom Ricotta Muffins

Blueberry Cardamom Ricotta Muffins


Yield: 12 Servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.0/5
( 2 voted )



  1. Preheat the oven to 350 degrees F. Line a muffin tin with paper liners; set aside.
  2. In a large bowl using a hand mixer, beat together the olive oil, honey, and vanilla until homogenized. Add the eggs and mix until fully incorporated. Add the ricotta cheese and beat until creamy. Add the whole wheat flour, baking powder, baking soda, cardamom, and salt. Mix on low-speed until just combined, but mixed. Fold in the blueberries
  3. Divide the batter into the prepared muffin tin liners and top with coarse sugar, if using. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in pan 10 minutes before removing to a wire rack to cool completely.

Source: Inspired by Daniel Moroyoqui, adapted from Half Baked Harvest.

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