Ricotta Berry Muffins

• 3/4 cup Ricotta cheese; room temperature
• 2 large Eggs; room temperature
• 1/2 teaspoon Vanilla
• 4 ounce Unsalted butter; melted and cooled
• 2/3 cup Sugar
• 1 lime; zest, finely grated
• 2 cups Flour
• 2 teaspoon Baking Powder
• 1/4 teaspoon Baking soda
• 1/2 teaspoon Salt
• 1 1/3 cups Blueberries

1. Butter or spray muffin tins or line with cupcake papers. Preheat oven to 400.
2. Whisk ricotta, eggs and vanilla together, then stir in melted and cooled butter.
3. 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.
4. Divide batter evenly among muffin cups and bake 20-25 min. Cool.

ricotta cheese, eggs, vanilla, butter, sugar, lime, flour, baking powder, baking soda, salt, blueberries

Taken from www.epicurious.com/recipes/member/views/ricotta-berry-muffins-58387245 (may not work)