These Lemon-Berry Ricotta Muffins are a delightful treat, combining the tangy flavor of lemon with the sweetness of mixed berries.
Preheat your oven to 400°F (200°C) and prepare a muffin tin by greasing or lining with paper cups.
Using paper liners makes cleanup easier and ensures the muffins release cleanly.
In a mixing bowl, whisk together the ricotta cheese, eggs, and vanilla extract until smooth. Stir in the melted butter.
Ensure the butter is slightly cooled before adding to prevent cooking the eggs.
In another bowl, combine the sugar and lemon zest, rubbing them together with your fingers until fragrant. Add the flour, baking powder, baking soda, and salt, and whisk to combine.
Rubbing the sugar and zest together releases the lemon oils for a more intense flavor.
Gently fold the wet ingredients into the dry ingredients using a rubber spatula until just combined. Fold in the blueberries and raspberries.
Be careful not to overmix to keep the muffins tender.
Divide the batter evenly among the muffin tin molds. Bake in the preheated oven for 20-25 minutes, or until golden and a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a cooling rack to cool completely.
Cooling on a rack prevents the muffins from becoming soggy.
