Wake up to these delightful Double Berry Muffins, made light and fluffy with the rich addition of ricotta cheese. You'll start the day with a smile on your face.
Preheat oven to 375°. Line a muffin tin with papers or spray with nonstick cooking spray. In a large mixing bowl, combine the flours, baking powder, baking soda, salt, and 1 cup sugar.
3 cup unbleached, all-purpose flour, ½ cup whole wheat flour, 4 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 cup granulated sugar
In a separate bowl, combine the milk, ricotta, oil, eggs, vanilla extract, and lemon zest. Whisk to blend, until the ricotta is well incorporated. There should be no lumps.
1 cup milk, 1 cup ricotta cheese, 2 egg, ½ cup neutral oil, 1 teaspoon vanilla extract, ½ teaspoon lemon, zested
Add the wet ingredients to the dry mixture. Fold gently a few turns and add the berries. Continue folding until incorporated.
6 oz raspberries, 6 oz blueberries
Fill the prepared muffin cups. Cups will be mounded full. Sprinkle remaining 2 tablespoons sugar over the tops of the batter. Bake for 30 minutes or until a tester comes out with a few crumbs attached. Cool on a rack and serve.
2 tablespoon demerara sugar
Notes
Muffins can be frozen once completely cooled. Place in a ziptop freezer bag and freeze up to 2 months.