Ricotta muffins with blackberries

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Ricotta muffins with blackberries


  • 200 g Ardo Blackberries
  • 300 g ricotta
  • 200 g flour
  • 200 g granulated sugar
  • 50 g butter
  • 40 g baking powder
  • 180 ml milk
  • 2 eggs
  • 1 sachet vanilla sugar
  • Pinch of salt


Egg Gluten Lactose


  1. Combine the butter, sugar and vanilla sugar until creamy. Add the eggs one at a time.
  2. Then add the milk and ricotta.
  3. Sift the flour and baking powder over the mixture and mix together with a pinch of salt until a homogeneous dough forms.
  4. Fill the muffin cases with the dough, top with the blackberries and bake in the oven at 180°C for 25–30 minutes.
  5. Sprinkle with a little icing sugar and serve slightly warm or chilled.

Ardo products used in this recipe