Two Peas & Their Pod · by Maria Lichty★ 4.8 (4)
Lemon Ricotta Blackberry Muffins
NUTRITION · PER SERVING20M COOK
CAL 25%·PRO 20%
CARBS 67G54% OF CAL
6G FIBER27G OTHER35G TOTAL SUGAR
FAT 21G38% OF CAL
12G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender muffins studded with fresh blackberries and flavored with lemon zest and creamy ricotta. A lovely breakfast or afternoon treat.
dessertamericanbaked good🥣 mixer🔥 ovenvegetarian
View the full recipe on Two Peas & Their Pod →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- Zest of 2 lemons
- 1/2 cup unsalted butter (at room temperature)
- 1 cup ricotta cheese (whole or low-fat is fine)
- 1 large egg
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh blackberries
- Turbinado sugar-for sprinkling on muffin tops
At a glance
PER SERVING · TIME 20M
CAL 25%·PRO 20%
CARBS 67G54% OF CAL
6G FIBER27G OTHER35G TOTAL SUGAR
FAT 21G38% OF CAL
12G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 20m
- Sodium
- 358mg
- Total sugar
- 35g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 304mg
- Calcium
- 115mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 358MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.