Ricotta Berry Muffins

I made these last night and thought they were really tasty so I thought I would post them for you to try. I like that there is Ricotta in it so there is more protein in the treat. They taste almost cake like.

Ricotta Berry Muffins

Ingredients
3/4 cup Ricotta cheese room temperature
2 cups Flour
2 large Eggs room temperature
2 teaspoon Baking powder
1/2 teaspoon Vanilla
1/4 teaspoon Baking soda
4 ounce Unsalted butter melted and cooled
1/2 teaspoon Salt
2/3 cup Sugar
1 1/3 cups Blueberries
1 lime Zest finely grated (I used a lemon)

Instructions for Ricotta Berry Muffins
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.