Ricotta Berry Muffins
Extremely tasty-and with a lot of protein too!"I have already made these twice. I like how moist they are. I freeze the extras and toast them, which is also delicious. The second time I made them I sprinkled raw sugar on top which sweetened up the tart fresh blueberries and made the top crunchy." - prb
Yield: 12 Ready in 40 minutes
favorite of 208 people 139 people want to try
Verified by stevemur
Ricotta Berry Muffins 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.
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