Best 4 Lemon Ricotta Blackberry Muffins Recipes

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Indulge in a delightful culinary journey with our exquisite Lemon Ricotta Blackberry Muffins, a symphony of flavors that will tantalize your taste buds. These muffins are a perfect blend of zesty lemon, creamy ricotta cheese, and juicy blackberries, all perfectly nestled in a tender and moist muffin base. Each bite is a burst of refreshing citrus, velvety ricotta, and sweet-tart berries, making these muffins an irresistible treat for breakfast, brunch, or as a delightful snack.

Dive into the depths of our curated collection of muffin recipes, each offering a unique flavor adventure. From classic favorites like Blueberry Muffins and Chocolate Chip Muffins to more adventurous creations like Banana Nut Muffins and Zucchini Muffins, our recipes cater to every palate and occasion. Whether you prefer a sweet and fruity burst or a hearty and wholesome bite, our muffin recipes are sure to satisfy your cravings.

Here are our top 4 tried and tested recipes!

BLACKBERRY LEMON MUFFINS



Blackberry Lemon Muffins image

These tender muffins are bursting with flavor, and they remind me of spring. Garnish with grated lemon peel for added color and even more punch from the lemon. -Vicky Palmer, Albuquerque, New Mexico

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 15

2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 large eggs
1 cup fat-free milk
1/3 cup butter, melted
1/3 cup lemon juice
1 cup fresh blackberries
GLAZE:
1 cup confectioners' sugar
1 tablespoon butter, melted
1 to 2 tablespoons lemon juice
Grated lemon zest, optional

Steps:

  • Preheat oven to 375°. In a large bowl, whisk the first five ingredients. In another bowl, whisk eggs, milk, melted butter and lemon juice until blended. Add to flour mixture; stir just until moistened. Fold in blackberries., Fill greased or foil-lined muffin cups three-fourths full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack., In a small bowl, mix confectioners' sugar, melted butter and enough lemon juice to reach desired consistency. Drizzle over warm muffins. If desired, sprinkle with lemon zest.

Nutrition Facts : Calories 226 calories, Fat 7g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 255mg sodium, Carbohydrate 37g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.

LEMON RICOTTA BLACKBERRY MUFFINS



LEMON RICOTTA BLACKBERRY MUFFINS image

Categories     Fruit     Dessert

Number Of Ingredients 13

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
Turbinado sugar-for sprinkling on muffin tops

Steps:

  • 1. Preheat oven to 350 degrees F. Line 12 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, and vanilla extract. 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. Generously sprinkle turbinado sugar over each muffin top. 4. Bake muffins for about 20 minutes, or until the tops are slightly golden brown. Let muffins cool for five minutes and serve.

LEMON RICOTTA BLACKBERRY MUFFINS



Lemon Ricotta Blackberry Muffins image

Outstanding and easy! I received several requests for these muffins. Original recipe can be found at twopeasandtheirpod.com.

Provided by Corinne Earl @cordyd78

Categories     Other Desserts

Number Of Ingredients 13

2 cup(s) all purpose flour
1/2 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1/4 teaspoon(s) salt
1 cup(s) granulated sugar
- zest of two (2) lemons
1/2 cup(s) butter, room temperature
1 cup(s) ricotta cheese, part-skim
1 tablespoon(s) lemon juice, fresh
1 teaspoon(s) vanilla extract
1 cup(s) blackberries
1 large egg
- turbinado sugar, for sprinkling

Steps:

  • Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners. Set aside.
  • 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, and vanilla extract.
  • 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. Generously sprinkle turbinado sugar over each muffin top.
  • Bake muffins for about 20-25 minutes, or until the tops are slightly golden brown. Let muffins cool for five minutes and serve.

LEMON RICOTTA MUFFINS



Lemon Ricotta Muffins image

Saw this today, thought was interesting, TRUE! Added this to list "To Do" Lemon...ricotta...delicious too, HOPE you will be first to review!

Provided by mickeydownunder

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 13

2 cups plain flour
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
1/2 cup butter
1 tablespoon lemon zest
1 cup ricotta cheese
1 egg
1 tablespoon lemon juice
1/2 teaspoon almond extract
1/4 cup sliced almonds
1 cup sugar
1 teaspoon sugar, extra

Steps:

  • Preheat oven 180 degrees C.
  • WHISK flour,baking powder, baking soda, salt in bowl.
  • BEAT in 1 cup sugar, butter lemon zest in until light and fluffy.
  • BEAT in ricotta.
  • BEAT in egg, lemon juice and almond extract.
  • Divide batter into lined muffin tins.
  • Sprinkle with slivered almonds and extra sugar over all muffins.
  • Bake about 15 - 20 minutes util lightly golden brown.
  • ENJOY!

Nutrition Facts : Calories 263.3, Fat 11.9, SaturatedFat 6.8, Cholesterol 46.3, Sodium 255.8, Carbohydrate 34.2, Fiber 0.8, Sugar 17.3, Protein 5.5

Tips:

  • Use fresh, ripe blackberries. This will ensure that your muffins are bursting with flavor.
  • Don't overmix the batter. Overmixing will result in tough, dense muffins.
  • Fill the muffin cups only 2/3 full. This will allow the muffins to rise properly.
  • Bake the muffins until a toothpick inserted into the center comes out clean. Overbaking will result in dry, crumbly muffins.
  • Let the muffins cool for at least 5 minutes before serving. This will allow them to set and firm up.

Conclusion:

Lemon ricotta blackberry muffins are a delicious and easy-to-make treat that is perfect for any occasion. With their moist, tender crumb, bright lemon flavor, and sweet-tart blackberries, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a special breakfast or snack, give these muffins a try. You won't be disappointed!

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