Lemon Ricotta Blackberry Muffins

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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!

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Lemon Ricotta Blackberry Muffins

5 from 1 vote
Cook Time
20 minutes

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

  1. Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners. Set aside.
  2. 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.
  3. 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.
  4. Bake muffins for about 20 minutes, or until the tops are slightly golden brown. Let muffins cool for five minutes and serve.

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

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. I share you love for ricotta and lemon! I have tried a couple of your recipes with the combination and they never disappoint! This one looks great too!

  2. These look yummy! I remember picking blackberries also – however, the year I saw a big old snake on the rock where I was going to a bush I decided I didn’t want to be there anymore! I’m such a wuss when it comes to reptiles!

  3. These looked so good I had to make them, but I didn’t have blackberries, so I tossed in mango instead! The flavor of the muffin is just divine with the lemon, and so moist! Definitely the best muffin i’ve ever had, and I can’t wait to ty them with blackberries (and maybe raspberries too!)

  4. I’ve done ricotta in pancakes, but never muffins. These sound divine! My parents forage for little wild blackberries on their forested property north of Seattle and they always give me a precious bag or two. I’ll have to wait until this summer to give the recipe a try, but I have a hunch it’ll be worth it!

  5. This really is a perfect muffin, Maria, and the combination of blackberries, ricotta, and lemon is such an inspired flavor choice. Blackberries are few and far between where I am now, but, come summer when I’m in North Carolina blackberry country, this will be a go-to recipe for sure!

  6. Blackberries grow wild here and I love them. My second favorite berry, right up there with the raspberry. These muffins sound terrific! Love the sugar topping. It gives it such nice texture.

  7. These are delicious! My husband said they were bakery quality. Mine baked for 25 minutes buti may have over-filled the liners. I’m already looking forward to making them again. Thanks for the recipe.

  8. I just made these…they’re in the oven. I’m afraid I left something out. The batter was very thick. Is that the way it’s supposed to be?

  9. These are fabulous! I’ve made them twice, once with frozen blueberries and once with frozen raspberries. Both turned out great, and such an easy substitute when you dont’ have fresh berries.

  10. I made them last night with what I had on hand – orange instead of lemon and blueberries instead of blackberries. I also cut the sugar to 2/3 cup. They turned out amazingly! I liked working with the thicker batter, and I can’t wait to make these with blackberries.

  11. I made these last night and OH MY. Instead of dinner, I ate three. Love these. I love so many varieties of muffins that I may have to have a favorite muffin recipe for each month, but these have rocketed right to the top for now!

  12. I made these a few weeks ago and they just rocked our world. I loved the delicate texture (although they held up well when transporting them to the office!) and I’m always a sucker for lemon plus any fresh fruit. We will definitely be making these all summer – hopefully our blackberry plant livens up soon!

  13. I went blackberry picking this weekend and this was the recipe I decided to go with to use up my blackberries. They are hands down the best muffins I have ever made! (and I made your blueberry sauce to go over pancakes last night….YUM!)

  14. Just made these with my 9 month old =) She played with measuring cups more than helped, but we both loved the end result. These are absolutely delicious.

  15. Just wanted you to know I just made your Lemon Ricotta Blackberry Muffins and they are DELICIOUS!!! Trying to make alot of noise down here in the kitchen to my boys will wake up and come get them while they are warm. We have lots of Blackberries on our bushes this year and I will be taking full advantage of them with this recipe. Going to visit my parents this weekend in Richmond, Va. and I will be sure to bake a batch to take to them. Thanks for this super yummy treat:)

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