Ricotta, Lemon, and Blackberry Muffins
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¾ tsp salt
  • ¼ tsp nutmeg
  • 1 cup ricotta cheese
  • ½ cup sour cream
  • ½ cup milk
  • 5 tbsp unsalted butter, melted and cooled
  • 1 egg
  • grated zest of one large lemon
  • ½ tsp vanilla extract
  • 1 cup sugar
  • 2 cups blackberries (fresh or frozen)
  1. Preheat the oven to 400° F. Line a 12-cup muffin pan with paper liners, and set aside.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg. Set aside.
  3. In a different large bowl, whisk together the ricotta, sour cream, milk, melted butter, egg, lemon zest, and vanilla. Gradually add in the sugar, blending thoroughly. Make a well in the dry ingredients, and pour in the liquid mixture, stirring thoroughly. When there are still streaks of flour in the batter, add the blackberries, folding gently just until the batter is evenly mixed.
  4. Divide the batter evenly between the muffin cups, Bake for 20-25 minutes, until the muffins are nicely risen and the tops are golden brown.
  5. Cool the muffins for 5 minutes in the pan, then remove and finish cooling on a wire rack.
Recipe by Sprung At Last at http://www.sprungatlast.com/2017/07/ricotta-lemon-and-blackberry-muffins/