Lemon Ricotta Blackberry Muffins

I found this amazing recipe and have been dying to try it.  I made them yesterday morning, and they are delicious.  So much so that I've already received requests to make them again.  They are quite easy.  Make sure you use fresh lemon juice...I don't know if they would be quite the same with bottled juice.  I used low-fat ricotta, so don't feel like you have to use the whole milk version. 

The turbinado sugar that is sprinkled on the top of the muffins is easy to find in the baking aisle.  I bought the Sugar in the Raw brand, and as I won't use it much for anything other than baking, I got the box of individual packets rather than the box that will essentially be open until used again.  Bonus--it was a little cheaper that way.  In case you don't know, turbinado sugar is large grains of sugar along the lines of sea salt.  Perfect for topping muffins or sweet breads.

If you don't have fresh blackberries, use frozen.  I did.  Also, if you're not a blackberry fan, these would be good with any other kind of fruit as well.

Photo courtesy of http://www.twopeasandtheirpod.com/

To view the recipe, go here:


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