Wild Blackberry Ricotta Muffins

By • July 30, 2014 0 Comments

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Author Notes: wild blackberries are growing all over london - yours for the taking. Use these little jewels (or ones from the shop) to make these muffins. Krissy


Makes 12 large muffins

  • 2 1/2 cups blackberries
  • 1/2 cup butter at room temperature
  • 1 cup unrefined cane sugar
  • 2 large fresh eggs at room temperature
  • 3/4 cup fresh ricotta
  • 1/2 cup buttermilk
  • 2 cups allpurpose flour. 1/8 cup reserved to mix into the blackberries
  • 1 tablespoon baking powder
  • 1 handful maldon sea salt
  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

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