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Preheat oven to 350 degrees Fahrenheit. Line 12 muffin cups with paper liners. Set aside.
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In a medium bowl, mix the flour, baking soda, baking powder, and salt. Set aside. In a small bowl, thoroughly mix the sugar and lemon zest. Using an electric mixer, beat the sugar/lemon mixture and butter until light and fluffy (a couple minutes). Add the ricotta cheese and beat until smooth. Beat in the egg, lemon juice, and vanilla extract.
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Add the dry ingredients and mix until just blended. With a spoon, add the blackberries and very gently stir with spoon until dough takes on a marbled look from the blackberry's juice. Fill each muffin with batter until slightly rounded above muffin liner. Sprinkle turbinado sugar over each muffin.
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Bake muffins for about 20-22 minutes, or until the tops are turning golden brown. Let muffins cool before serving.