Lemon Ricotta Blackberry Muffins
Updated March 26, 2019
Blackberries have always been my favorite berry. I used to pick gallons and gallons of blackberries every summer when I was in grade school. We were lucky that our property was surrounded by wild blackberries. I miss the days of blackberry picking. We had fun and our kitchen was overflowing with blackberries during the summer months. I still love blackberries, but hate paying an arm and leg for them:) I recently splurged and bought blackberries at the store so I could make Lemon Ricotta Blackberry Muffins.
I love baking with ricotta cheese. I have made cookies, pound cake, pancakes, and more cookies. I can’t stop myself, I am addicted to ricotta. It never lets me down. These muffins include ricotta cheese, fresh lemon juice, and zest. Plump, juicy blackberries are hidden inside to create a burst of berry flavor. The muffins are delicate, moist, and have a slight crunch from the sugary muffin tops.
We enjoyed the muffins as soon as they came out of the oven. Josh and I both declared these Lemon Ricotta Blackberry Muffins as our all time favorite muffin recipe. They are perfect. I am going to have to splurge on blackberries more often, because these muffins are worth it!
Lemon Ricotta Blackberry Muffins
Ingredients
- 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 on muffin tops
Instructions
- 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. 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.
Have you tried this recipe?
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If you like these Lemon Ricotta Blackberry Muffins, you might also like:
Blackberry Lime Muffins from Two Peas and Their Pod
Meyer Lemon-Ricotta Muffins from Recipe Girl
Raspberry Topped Lemon Muffins from Smitten Kitchen
Lemon Poppy Seed Muffins from Simply Recipes
I just took my first bite out of these and wow! I will definitely be making them again. I made mine with raspberries instead of blackberries because that’s what we have right now and I love them. Thanks for a great recipe!
these look amazing!! i think i’ll try making them today!
I made these with raspeberries instead of blackberries and they were delish!! I was surprised at how thick the batter was but was so pleasantly surprised by the yummy texture of the muffins. A new favorite of mine.
I can’t wait to make these muffins. I love blackberries!
I was wondering what I wanted to do with some ricotta left over from a pasta dish, and then I spotted this (from StumbleUpon). I’d never tried ricotta in muffins. These turned out wonderfully – thanks!
I just tried this recipe(I found it in the Summer- where women cook) And loved it so much. Super yummy.
I have bookmarked your site to come back and try more of your recipes. Thanks so much for sharing .
Glad you enjoyed the muffins! Come back anytime:)
I tried these, and my mom said it were the best muffins I ever baked, and I bake a lot of muffins/cupcakes :).
They are one of my favorites too:)
Delicious!
oh yumyum. I just made these but with a few changes. We didnt have lemons so I used limes instead. Also added a few TBS’s of yogurt because I ran out of ricotta and left out the sugar at the top because I completely forgot about that.
Still, they came out real good. But the limes take more center stage than the blackberries in this muffin. If I make this again I think I would fold about 1/4 of my blackberries into the batter. Sure it would be purple but better purple than the never-seen-the sun pale color mine were. xD Thanks for the recipe!
I made these yesterday for my office and again this morning for my hubby and picky daughter. They went over well. I have to say that my “batter” was more like dough but the end product was very nice. Also the batch I made today I ran out of blackberries so the last few had strawberries and they were good – not as good as the blackberry but still way above average for muffins.
I ran into a sale of blackberry. Just .99 a container, so I bought 4. My husband loves eating them but I had so many and had no idea what to do with them. When I saw you post this recipe I realized I had all the ingredients. I had to make them. They just came out of the oven and they are delicious! So pretty and perfect. Great recipe!
Glad you enjoyed the muffins!
These are baking away in my oven now. Used frozen berries. Smelling delish.
Thank you so much for this recipe, made it for a snack for a hiking-picnic lunch. Everyone thought they were delish! Ricotta really adds a wonderful texture to baked goods!! So glad to add this fantastic recipe to my collection!!
I just made these this afternoon. Devine!
So glad you liked the muffins!
These are the BEST muffins I have ever made! Amazing!
We love them too! Glad you enjoyed them!
my friend brought these to brunch today:
http://theactorsdiet.com/2012/06/18/buncha-muncha-brunch/
AMAZING!
These muffins were amazing! I served them to company last weekend, and they got rave reviews. Thanks so much for sharing this recipe!
You are welcome! They are one of my favorite muffins!
I ended up screwing these up a bit, but they were still super tasty!
I made these Tuesday morning. Very good!! I’m going to try them with blueberries next. Thanks for the great recipe!
Made these muffins. Brought them to work. Keep getting request to bring on more. Everybody loves them.
I’ve made ricotta cookies but never muffin I must try some soon. I have wild blueberries I need to use!
This is an excellent recipe. Only one problem. I have the blackberries in the bowl and they kept disappearing! I was only able to put two in six muffins and one in the rest. Delicious anyway. My husband said it’s a keeper. Thank you.
I made these once (so far!) and my husband keeps asking for them!! A+
So my daughter and I just tried these, using wild blackberries and mulberries we picked. The batter was incredibly thick… like cookie dough. We made 2 batches. The first I used the mixer to blend the flour in.. which I guess was a mistake. The muffins are tasty, but not attractive at all (Muscavido sugar doesn’t look as nice as turbinado when baked). They seem a bit dry after about 40 minute out of the oven. I folded in the flour on the second batch and put an egg white wash on top to try to make them less dry looking. The dough was still so thick I had to add a little milk. It, too, is tasty, and light when you bite into it, but kinda heavy when you start chewing. Did I do something wrong?
Thank you for this recipe. I make it all the time!
Have you tried making these with raspberries?
I’m making these right now, the batter is incredibly thick. Is this right?
The batter is thick!
I f I don’t like ricotta, can you taste it in there? or does it just add to the moistness of the muffin?
You can’t taste it. The ricotta makes the muffins moist and light!
Fabulous!
I made these this afternoon and am having one with my evening tea, so delicious!!!!!!! I will be sharing with my husband and delivering some to a friend tomorrow.
Glad you liked the muffins!
Made these today, and they are hands down my new favorite muffin! Neighbor kids, my mother, and my own persnickety son all loved them! My batter was so thick I added 4 or so Tablespoons of half n half and I didnt have turbinado sugar so I used coconut sugar on top. Thank you for the amazing recipe, Ive never baked w ricotta before, but Im gonna play w it now for sure!
Hi! This is a great recipe! Just had to share that I’ve nade it twice now – both times they turned out perfect. I’ve made them without the berries only because I didn’t have any on hand, and I usually reduce the sugar to 3/4 cup.
I’ll be making them again for sure!! Thanks for posting an awesome recipe.
My favorite muffin recipe of all time. The ricotta makes the most tender cake. I like to use meyer lemons from my yard. These freeze particularly well. Just pull one out of the freezer and warm it up and enjoy with a cup of tea. The best!!!
Will frozen blackberries work? They are always available.
Yes!