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
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!