Blueberry Ricotta Muffins

Who doesn't love blueberry muffins? They are the perfect start to a morning. This was a delicious recipe that wasn't too sweet and had just the right texture - light and fluffy, but hearty enough to make a good breakfast or snack. I loved the brightness of the lime zest, as well.

Blueberry Ricotta Muffins

Adapted from Culinerapy

3/4 cup ricotta, at room temperature

2 large eggs

1/2 teaspoon vanilla extract

1 stick unsalted butter, melted and cooled

2/3 cup sugar

Finely grated zest of 1 lime

2 cups flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 cup blueberries

Preheat oven to 400 degrees and line a 12-cup muffin tin with paper liners.

Whisk the ricotta, eggs, and vanilla together, then stir in the melted butter.

In a large bowl, rub the sugar and lime zest together with your fingertips until the sugar is moist and fragrant - yum!

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Mix these dry ingredients in with the lime-infused sugar. Pour the ricotta mixture on top of the dry ingredients and gently but quickly stir to blend. The batter will be thick and heavy. Gently fold in the blueberries.

Divide the batter evenly in the muffin cups and bake for 20-25 minutes, until the tops of the muffins are golden and springy to the touch.