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!
adapted from Two Peas and Their Pod