Lemon Ricotta Blackberry Muffins
Ingredients
-
2
cups
all-purpose flour
-
½
teaspoon
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
salt
-
1
cup
granulated sugar
-
Zest of 2
lemons
-
½
cup
unsalted butter (at room temperature)
-
1
cup
ricotta cheese
-
1
large
egg
-
1
tablespoon
fresh lemon juice
-
1
teaspoon
vanilla extract
-
1
cup
fresh blackberries
-
Turbinado sugar
for sprinkling
on muffin tops
Instructions
- Preheat the oven to 350°F and line 12 muffin cups with paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a small bowl, combine sugar and lemon zest, rubbing them together.
- Beat the butter and lemon-sugar mixture until light and fluffy, then add ricotta and mix until smooth.
- Incorporate the egg, lemon juice, and vanilla extract into the mixture.
- Add the dry ingredients and mix until just blended.
- Fill each muffin cup halfway with batter, add three blackberries, then cover with more batter.
- Sprinkle turbinado sugar on top of each muffin.
- Bake for about 20 minutes until the tops are golden brown, then cool for five minutes before serving.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
10g
Total carbohydrates
36g
Total protein
4g
Sodium
200mg
Cholesterol
30mg
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