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 drain and add.
Divide batter evenly among muffin cups and bake 20-25 min. Cool.
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|Serving Size: 1 Serving (115g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 98 (39%)|
|Amt Per Serving||% DV|
|Total Fat 10.8g||14 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 95.6mg||29 %|
|Sodium 2412.6mg||83 %|
|Potassium 90.1mg||2 %|
|Total Carbohydrate 34.3g||10 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 33g|
|Protein 6.7g||10 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 253
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