Blackberries grow near my in-laws and they pick them annually, so when my mother-in-law brought over some she’d frozen, they renewed my interest in making muffins. I used to make healthy muffins on a weekly basis, but for some reason that has fallen to the wayside (the reason, really, is my penchant for eating peanut butter toast in the mornings).
I had this recipe for Tuscan lemon muffins pinned, and I decided to add the blackberries to it because blackberries pair so well with lemon (well, any citrus, really). I healthified these by adding some whole wheat flour and reducing the sugar just a bit. I also added almond extract and upped the lemon juice. Lemon is in the moniker, after all, so it should be pretty prevalent in my opinion.
These are a bright, tart muffin and they come together very quickly. If you use frozen berries, don’t thaw them before stirring them into the batter. If you have a toddler, be amazed at the interest they have in dotting the batter in each muffin well with blackberries. 🙂
Tuscan Lemon Muffins with Blackberries
Adapted from Cooking Light
1 cup all purpose flour
3/4 cups whole wheat flour
2/3 cup sugar
2.5 tsp. baking powder
1/4 tsp. salt
1 large lemon, zested (about 1 heaping Tbsp.) and juiced (about 1/4 cup)
3/4 cup part skim ricotta cheese
1/4 cup olive oil
1 large egg
1/2 tsp. almond extract
1 cup fresh or frozen blackberries
Preheat the oven to 375 and spray a muffin tin with cooking oil.
In a large bowl, whisk together the flours, sugar, baking powder and salt. Make a well in the center.
Place the lemon juice in a liquid measuring cup. Add enough water to make a total of 10 Tbsp. liquid (1/2 cup + 2 Tbsp.). Whisk together the lemon juice/water with the zest, ricotta cheese, olive oil, egg, and almond extract. Add to the well in the flour mixture, and mix until just incorporated. Fold in the blackberries.
Divide the batter among the muffin wells. Bake for about 16 minutes, or until a toothpick inserted in the center comes out clean. Cool for 5 minutes in pan on a wire rack.