Lemon Ricotta Blackberry Muffins

It's been a while since I've done much baking around these parts, hasn't it? Well, that is all over my friends. These blackberries called my name in a way that had to be answered with muffins. This recipe calls for a ton of lemon for brightness and the ricotta makes it such a light almost cake-like muffin. Hot out of the oven? Yes, please.

The batter is quite thick, so an ice cream scoop with one of those scraper bar thingys is very useful. As I added the blackberries, I used them to mush down the batter a bit so it was more even. Also, if the blackberries are quite huge, like these, don't worry too much about fully covering them. The batter will unfold around them nicely. I think next time, I might try adding a bit of thyme into the mix. Waddya think?  

Lemon Ricotta Blackberry Muffins

via Two Peas and their Pod
Makes 12 muffins

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon 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 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 cup fresh blackberries
Turbinado sugar for sprinkling

Preheat oven to 350º F. Line 12 muffin cups with paper liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. 

In a small bowl, combine the sugar and lemon zest with your fingers, rubbing them together until fully incorporated. 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. 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 for about 20-25 minutes, or until the tops are slightly golden brown. Let muffins cool for five minutes and serve.