- 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.