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 the 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 halfway.
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.
ENJOY!