With Thanksgiving swiftly approaching, here’s a way to foster gratitude and have a “Good Morning!” Just bake some warm, fresh from the oven muffins, filled with plump, juicy, blackberries.
Everybody’s favorite, light, moist, lemony-berried muffins…talk about the Hostess with the Mostess, your family and house guests will love you forever!
Amazingly huge blackberries where a delightful surprise when they arrived in my Bountiful Basket. At first I was thinking Blackberry Sorbet, but Texas-sized Lemon Ricotta Blackberry Muffins won in the end.
Muffins go together so quickly. I like to mix the dry ingredients together, then the wet ones, and lightly combine them. Fill muffin cups part way with batter, then add the blackberries and top with a little more batter. By the time they are popped in the oven, I brew some hot herbal tea and have a few minutes to get ready for the day.
When making muffins size matters! A standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter. Giant or Texas-size muffin cup is about 3 ½ inches in diameter and holds 5/8 cup batter, requiring more baking time. Oven temps vary, so add a few minutes to your recipe and watch your muffins carefully.
Here’s the starring characters minus the unsalted butter that I forgot to add to this shot…sorry. We eat with our eyes first, so I added a little yellow gel food color to my batter too. On the color-wheel of life, I always think it looks more lemony and is so pretty with the blackberries.
Just before the muffins finish baking make the Lemon Glaze. I like to make mine thicker rather than thinner. Add juice to thin and powdered sugar to thicken.
Let your muffins cool for about 5 minutes, and drizzle tops with Lemon Glaze.
Inside these steamy muffins the blackberries get kind of jammie-like and the tart lemon is so good, making me feel truly thankful.
Here’s hoping you are appreciative of Lemon Ricotta Blackberry Muffins too!
I have used plain Greek yogurt in place of the ricotta with these muffins. Topping them with Lemon Glaze is perfection, but you can also sprinkle with Turbinado sugar. Combining any berry with lemon and ricotta is a beautiful thing, but blackberries are my forever favorite...enjoy!
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
1/4 to 1/2 teaspoon yellow gel food color, if desired
For Lemon Glaze
1 to 2 Tablespoons fresh lemon juice
1 cup powdered sugar
1. Preheat oven to 350˚ F. Line 12 regular 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, vanilla extract, and yellow gel food color.
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.
4. Bake muffins for about 20 minutes, or or until the tops are slightly golden brown. Let muffins cool for five minutes, top with lemon glaze, and serve.
For Lemon Glaze
Place powdered sugar in a medium bowl or liquid measuring cup; stir in lemon juice (glaze should be thick, yet pourable). Add more sugar or lemon juice, as necessary, to achieve desired consistency.
This recipe makes 12 regular size muffins or 6 to 8 Texas or jumbo muffins. For Texas muffins be sure to add more berries and bake for 24 to 27minutes. Oven temperatures vary, so be sure to begin checking muffins at 24 minutes.
To make these muffins gluten-free, simply use gluten-free flour. I use and recommend King Arthur Brand.
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