Yum, yum, yum, yum, yum! These were the last thing I made in Knoxville (mildly random, no?) and super delicious. In fact, so good I still remember how good they were. I’m kind of anxious to try them with other berries too…really the only thing to note is that I preferred them once they had cooled to room temperature…not big on warm berries.
Lemon Ricotta Blackberry Muffins
- 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
Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt and set aside. In a small bowl, add the sugar and lemon zest. Rub the lemon zest and sugar together with your fingers. Using an electric mixer, beat the butter and sugar and lemon zest mixture together until light and fluffy, about two minutes. Add the ricotta cheese and beat until smooth. Then, beat in the egg, lemon juice, and vanilla extract.
Add the dry ingredients and mix until just blended. Using an ice cream scoop or large spoon, fill each muffin cup half way with batter. Add three blackberries to each muffin cup. Top the muffins with remaining batter so blackberries are covered. Generously sprinkle turbinado sugar over each muffin top.
Bake muffins for about 20 minutes, or until the tops are slightly golden brown. Let muffins cool for at least five minutes before serving.
Yields 12 muffins
Recipe Source: Two Peas and Their Pod