Borrowed from, ‘The Harvest Baker’, by Ken Haedrich, not only are these really lovely, but they freeze beautifully and therefore make a brilliant breakfast or anytime snack. The only bit I changed was to reduce the sugar by a quarter cup…and perhaps next time I might sprinkle some raw sugar on top – enjoy!
Ricotta, Lemon and Blackberry Muffins
2 c. flour AND 2 t. baking powder
1/2 t. EACH baking soda AND salt
1/4 t. nutmeg
1 c. ricotta AND 3/4 c. sugar
1/2 c. EACH sour cream AND milk
5 T. butter, melted AND 1 egg
1 T. lemon zest AND 1/2 t. vanilla
1 c. + blackberries, halved if large
Preheat the oven to 400 and butter a 12-cup muffin tin. In a large bowl whisk together the flour, baking powder, baking soda. salt and nutmeg, and using your blender, pulse together the ricotta, sugar, sour cream, milk, melted butter, egg, lemon zest and vanilla until smooth.
Add the wet blender mix to the dry mix and stir with a sturdy spatula until just combined, then gently fold in the blackberries.
Divide the batter evenly into your prepared muffin tin and bake for about 20 minutes until the muffins are a golden brown and the tops spring back to a light touch. Allow the muffins to cool in the tin for about 5 minutes before removing them to a rack to cool completely.