“Open your mouth and taste, open your eyes and see, how good God is.” Psalm 34:8

Lemon Blackberry Muffins


Sugar Topping:
1/3 cup Sugar
1 1/2 tsp zest from 1 Lemon

2 cups Flour
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
Zest of 2 Lemons
1/2 cup Butter, softened
1 cup Ricotta Cheese
1 Large Egg, room temperature
1 TB Fresh Lemon Juice
1 tsp. Vanilla
1 cup Blackberries, fresh or frozen
(If using fresh, rinse and dry. If using frozen, keep frozen do not thaw)
"Do unto others as you would have them do unto you" Luke 6:31


Created on January 27th, 2012

For the Topping:
In a small bowl, combine 1/3 cup sugar and zest from 1 lemon. Rub together with your fingers, and set aside.

Preheat oven to 350 degrees.

Line 12 muffin cups with paper muffin liners

In a medium mixing bowl, combine the flour, baking powder, baking soda and salt. Set aside.

In a large mixing bowl using a stand mixer with paddle attachment,combine the butter, 1 cup of sugar and zest from 2 Lemons.

Beat together until light and fluffy, about 2 minutes.

Add the ricotta cheese and beat until smooth.

Add the egg, lemon juice and vanilla and mix well.

Using a spatula, fold in the flour mixture until just combined. (Careful not to overmix)

Fill each muffin cup 1/2 way.

Add 3 blackberries to each cup.

Top the blackberries with remaining batter making sure the berries are covered.

Sprinkle the lemon sugar topping evenly over the muffins

Bake for 20-25 minutes or until tops are slightly golden.

Cool for 5 minutes before serving.


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