Update my dinner status, I'm making this tonight.
33 chefs marked this as Favorite
3 chefs marked this as Try Soon
Servings: 12 Servings
Total Time (median): 0 : 40 Active Time: 0 : 10
US/Metric: [convert to metric]
Ingredients
Preparation
Butter or spray muffin tins or line with cupcake papers. Preheat oven to 400.
Whisk ricotta, eggs and vanilla together, then stir in melted and cooled butter.
Working in a large bowl and with your fingertips, rub sugar and lime zest together until sugar is moist and fragrant. Stir in flour, baking powder, baking soda and salt. Pour ricotta mixture on top of dry ingredients and, using rubber spatula, gently but quickly stir to blend. Don't worry about being thorough. Batter will be very thick and heavy. Stir in blueberries. (If fresh blueberries aren't in season, use frozen ones: just pour the amount you need into a strainer, run hot water over the berries, then drainand add.
Divide batter evenly among muffin cups and bake 20-25 min. Cool.
