Make Ahead

Wild Blackberry Ricotta Muffins

July 30, 2014
1 Ratings
  • Makes 12 large muffins
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

What You'll Need
  • 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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1 Review

geli June 18, 2019
Thank you Krissy! I loved this recipe for using up my bounty of blackberries this summer.

I have some observations/tips from my one and only attempt at baking these. Disclaimer: I'm not a baker.

Basically the only modification I made was halving the sugar, and I thought it turned out perfect. My husband preferred sweeter. I like to be able to just taste the sweetness. I used whole ricotta, so it had a good amount of natural sweetness. If you make this don't skimp on the ricotta.

I used big ol TX size blackberries from my yard, so I thought it best to half or third them.

The batter was really thick and I ended up adding more buttermilk. The batter still wasn't runny at all. It was difficult to fold the blackberries into the batter. The batter ended up purple after folding them in, which looked weird at first but was fine after baking. I'm thinking next time I would put the blackberries in the freezer for a little while after chopping them so they don't completely fall apart when folded into the batter. They were pretty ripe, so very soft.

I wasn't sure about a "handful of maldon sea salt." I never used maldon salt or had it on hand. So I winged it, hard to say how much I used. I sprinkled crushed course salt into the cups when layering the muffins rather than sprinkling on just the tops of the muffins. I think next time I will sprinkle on the blackberries before mixing into the batter.

It was hard to tell if it was baked well enough. They seemed a little undercooked after baking for 30 min. BUT when it comes to reheating I put it in the microwave at half power for about 30 sec to get it to room temp. And then bake for a few minutes at 250F in the toaster oven. When you can see the edges brown it's warm enough and comes out perfectly. I also froze some of them, and after thawing and reheating they are still perfect.

The muffin cups overflowed when I filled them, but the batter was so thick it kept together. It didn't do much expanding after baking and turned out ok. But next time I will break out another pan instead of overflowing.

I would recommend using a measuring spoon (a tbsp cookie scoop would probably help for layering the muffins) so that the cups are consistently filled. I filled the bottoms with a bit too much batter, so the muffins were top heavy with ricotta, though still delicious.

Definitely use plenty of butter on the muffin tin for crispy edges.