Wild Blackberry Ricotta Muffins – a delicious recipe with blackberries, butter, cane sugar, eggs, fresh ricotta, buttermilk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
preheat oven at 375
2
cream the butter and sugar together in a bowl until light fluffy & pale in color
3
add the eggs one at a time lightly beating through the mixture. do not over mix.
4
slowly sift and stir in the dry ingredients.
5
add the milk.
6
lightly toss blackberries with reserved flour - coat well so they move through the batter evenly - carefully fold into the batter
7
butter the bottom and sides of your muffin tin liberally
8
spoon a small dollop of the mixture into the bottom of the muffin tin. should be about 1/4 of the way full.
9
then add about a tablespoon of the ricotta on top of the mixture
10
spoon another small dollop of the mixture ontop of the ricotta. the muffin cups should be full to rim of the cup but not overflowing
11
sprinkle the top of each muffin with the maldon sea salt. use a light touch here, you don't want them to be too salty
12
bake at 375 for 25-30 minutes or until a toothpick comes out clean. remove from the oven and let stand in the pan until cool
972
kcal
Calories
57
g
Fat
100
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 1/2 cups blackberries, 1/2 cup butter at room temperature, 1 cup unrefined cane sugar, 2 large fresh eggs at room temperature, and more.
Yes, Wild Blackberry Ricotta Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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