Blueberry, Ricotta and Lemon Zest Muffins Recipe

A diabetic friendly muffin recipe that everyone can enjoy !



  • 1 cup Naturally Sweet Xylitol
  • ½ cup butter, softened
  • 2 eggs, slightly beaten
  • 1 ¾ cups self-rising flour, sifted
  • 2 teaspoons baking powder
  • 1 cup blueberries
  • 1 cup ricotta cheese
  • 1 tablespoon fresh lemon juice
  • zest from one lemon; adjust for personal taste
  • ½ cup milk
  • Oil spray


  • In a stand up mixer, cream together xylitol and butter.
  • Add eggs, ricotta, lemon juice, lemon zest until well combined.
  • Fold in blueberries.
  • Pre-heat oven to 350C.
  • Oil spray mini muffin pan.
  • Baked for about 10 minutes, until golden brown and toothpick comes out clean.

Baking time will differ depending on what size muffin tray/pan you use.

Fresh lime zest can be used as a substitute for lemon zest

Recipe Courtesy of Joanna T Ferguson

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