When I made ricotta to use for the squash galette, I made a lot of it. I had a whole series of ricotta recipes lined up to try out, and these muffins were one of them. Using up that last batch of summer berries, these muffins are creamy and dense and delicious.
Put a little bit of the batter into muffin cups, top with a few berries, then more batter. I actually put too much in the bottom and didn't have quite enough for the top - oops!
As you can see, the top bit of batter doesn't quite cover the berries but they still turned out okay. My batter was also super thick, I don't know if that is because my homemade ricotta is pretty thick or not, but it was a little bit difficult to work with.
I also under-baked them a little bit. So why am I posting about these when I made so many mistakes? Because they were still delicious! And the next time I make them, they will be even better.
Lemon Blackberry Ricotta Muffins
adapted from Two Peas and their Pod
2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp 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 tbsp fresh lemon juice
1 tsp vanilla extract
1 cup fresh blackberries
Turbinado or coarse sanding sugar for sprinkling
Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. 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. 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. (Careful here - don't be like me and use too much) 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 five minutes and serve. I liked them best still warm.