Baking With Dorie: Ricotta Berry Muffins
Ingredients
- 3/4 cup ricotta, preferably at room temperature
- 2 large eggs, preferably at room temperature
- 1/2 teaspoon pure vanilla extract
- 1 stick (4 ounces) unsalted butter, melted and cooled
- 2/3 cup sugar
- Finely grated zest of 1 lime
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 to 1 1/3 cups blueberries
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