Blueberry Lime Muffins With Ricotta and Food Blogger Bake Sale
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • ¾ c ricotta, preferably at room temperature
  • 2 large eggs, preferably at room temperature
  • ½ tsp vanilla extract
  • 1 stick salted butter, melted and cooled
  • ⅔ c sugar
  • Finely grated zest of 1 lime
  • 1 c. all-purpose flour
  • 1 c. white whole wheat flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 to 1⅓ cups blueberries
  1. Preheat the oven to 400 degrees. Prepare a muffin tin with Baker's Joy or line with paper muffin cups.
  2. Whisk the ricotta, eggs and vanilla together, then stir in the melted butter.
  3. Rub the lime zest into the sugar with your fingertips until the oil from the lime combines with the sugar, and it's moist and clumpy. Add in the flour, baking powder, baking soda and salt. Add the ricotta mixture and stire with a good wooden spoon or spatula -- don't worry if the batter is lumpy and more of a dough than a batter. Fold in the blueberries.
  4. Using your hands to grab clumps of batter, fill the muffin molds, and bake 20 to 25 minutes, or until the muffins are golden and a toothpick inserted into the muffins comes out without liquid batter. Cool each muffin on a rack and enjoy warm.
Adapted from Dorie Greenspan
Recipe by The Domestic Front at