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.