These muffins were originally scones, and it shows in the crumbly, layered texture. Part of the coarse crumble comes from the whole wheat flour, of course. There’s just enough whole wheat to make you feel virtuous (practically saintly!) but not enough to make the muffin too dense.
The heavy cream adds a decadent rich flavor to what seems like a healthy muffin, and the ricotta infuses it with a moistness that makes the kneading a trial and makes the eating a delight. And the blackberries, which are crushed and muddled into the dough, add a summery kick and give your muffins a gorgeous color! Although it’s not strictly necessary to have a beautiful or healthy breakfast, we do love a muffin that’s both, and tasty to boot.
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 Tbsp. baking powder
- 1/4 cup + 2 Tbsp. granulated sugar
- 1/2 teaspoon table salt
- 6 Tbsp. unsalted butter, cold
- 1 cup fresh blackberries
- 3/4 cup whole milk ricotta
- 1/3 cup heavy cream
- Preheat oven to 425 F.
- Whisk flours, sugar, baking powder, and salt together in a large, wide bowl.
- Using a pastry blender, add the butter an cut it into the flour mixture. When you’re done, the biggest pieces should be pea-sized.
- Add blackberries to mixture and use the pastry blender to break them into smaller chunks.
- Add ricotta and heavy cream and stir, using a flexible spatula. Once dough starts coming together, use your hands instead of spatula, kneading dough into even mass. The blackberries will break apart even further and stain the dough a dark purpley-blue color. Make sure not to over-knead the dough: as soon all the ingredients come together in a big lump, stop kneading.
- Scoop the dough into the silicone mini muffin pan tins. The dough will try to stick to the sides of the liners, but use your fingers to stuff it all in. Bake for about 12 – 15 minutes, until golden-brown. Set on baking rack to cool, and enjoy with a big cup of coffee or a tall glass of milk.
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