Lemon Ricotta Blackberry Muffins
Cook Time
20 mins
Rating
4.75 out of 5 stars
(4)
Ingredients
0
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- Zest of 2 lemons
- 1/2 cup unsalted butter, at room temperature
- 1 cup ricotta cheese (whole or low-fat is fine)
- 1 large egg
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh blackberries
- Turbinado sugar-for sprinkling on muffin tops
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Preparation
Step 1
Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners. Set aside.
Step 2
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3
In a small bowl, add the sugar and lemon zest. Rub the lemon zest and sugar together with your fingers.
Step 4
Using an electric mixer, beat the butter and sugar and lemon zest mixture together until light and fluffy, about two minutes.
Step 5
Add the ricotta cheese and beat until smooth. Beat in the egg, lemon juice, and vanilla extract.
Step 6
Add the dry ingredients and mix until just blended.
Step 7
Using an ice cream scoop or large spoon, fill each muffin cup halfway with batter. Add three blackberries to each muffin cup.
Step 8
Top the muffins with remaining batter so blackberries are covered. Generously sprinkle turbinado sugar over each muffin top.
Step 9
Bake muffins for about 20 minutes, or until the tops are slightly golden brown. Let muffins cool for five minutes and serve.
Step 10
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Chef's notes
We enjoyed the muffins as soon as they came out of the oven. Josh and I both declared these Lemon Ricotta Blackberry Muffins as our all-time favorite muffin recipe. They are perfect.
I am going to have to splurge on blackberries more often, because these muffins are worth it!
