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Blackberry Lemon Muffins Baked with Ricotta Cheese

Blackberry Lemon Muffins


  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • Zest of two lemons
  • 1/2 cup butter softened
  • 1 cup part-skim ricotta cheese
  • 1 large egg
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup blackberries
  • Turbinado sugar


  1. Preheat oven to 350 degrees Fahrenheit. Line 12 muffin cups with paper liners. Set aside.
  2. 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.
  3. 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.
  4. Bake muffins for about 20-22 minutes, or until the tops are turning golden brown. Let muffins cool before serving.