Lemon Ricotta Blackberry Muffins

Remember when I said that these were my favorite spring muffins? They still are. But I do need summer to come quickly cause these lemon ricotta blackberry muffins are my for sure favorite summer muffins. Citrusy with a blackberry surprise, and a nice crunchy top, these are everything a muffin should be. I saw these on the Two Peas blog, and when I had leftover ricotta from the spinach and ricotta crepes, I knew I had to make these. I will be making these regularly and you should, too. They are SO good.

In a medium bowl, combine the flour, baking powder, baking soda and salt and set aside. In a large mixing bowl, combine the sugar and lemon zest. You'll be zesting 2 lemons - I used my pampered chef citrus zester for one,



and my planing grater for the other one,



because I wanted both long-ish strips but also lots of flecks. Add the butter and beat until light and fluffy.



Then add the ricotta



and beat until smooth. Then beat in the egg, vanilla and lemon juice.



(I just squeezed a lemon right into the batter! Remember that you can clean your disposal with any leftover lemon pieces!)

Gradually add the flour mixture, and blend just until the dry ingredients are incorporated with the wet. (The batter will be VERY thick.) Line a muffin tin with paper cups and scoop some batter into each cup.



Add 2 or 3 blackberries to each muffin



then top with the remaining batter.



Now here comes the best part! Sprinkle each muffin with turbinado sugar. This will give them a crunchy top and make it seem like they came from a bakery!



Bake the muffins for about 20 minutes or until they're golden brown.



Serve warm, if you can wait that long....

One year ago: Almond Pear Coffeecake
Two years ago: Cashew Chicken

Find more great muffins at Muffin Monday! Also check out the recipes at Mangia Monday, Make a Food "e" Friend Monday, Mouthwatering Monday, Tasty Tuesday, Tuesday at the Table, Tempt my Tummy Tuesday, Tasty Tuesday (#2), Delectable Tuesday, Let's Do Brunch, A Themed Baker's Sunday, Seasonal Sunday.

Lemon Ricotta Blackberry Muffins

2 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup sugar
Zest of 2 lemons
1/2 cup butter, at room temperature
1 cup ricotta cheese (whole or low-fat is fine)
1 egg
1 Tbsp. fresh lemon juice
1 tsp. vanilla extract
1 cup fresh or frozen blackberries
Turbinado sugar-for sprinkling on muffin tops

In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside. In a small bowl, add the sugar and lemon zest. With a 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. Fill each muffin cup half way with batter. Add two to 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 at 350 for about 20 minutes, or until the tops are slightly golden brown. Let muffins cool for five minutes and serve. Makes 12 muffins.