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 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

Directions

1. Place a rack in the middle of the oven and heat it to 400 degrees F. Coat the 12 cups of a standard muffin pan with butter or spray, or line them with paper cups.
2. Whisk together the ricotta, eggs and vanilla, then mix in the cooled melted butter. In a large bowl, use your fingertips to massage the lime zest into the sugar until it feels damp and smells bright. Pick up a whisk and blend in the flour, baking powder, baking soda and salt.
3. Spoon the ricotta mixture over the dry ingredients. With a rubber spatula, fold everything together gently and briskly, stopping before the batter looks perfectly smooth. It should be very thick and weighty. Fold in the blueberries.
4. Portion the batter equally into the prepared muffin cups, transfer the pan to the oven and bake for 20 to 25 minutes. They're done when the tops are golden and bounce back lightly, and a knife poked into the center of the muffins comes out clean. Take the pan out of the oven, then gently remove the muffins from the cups and set them on a rack to cool.
5. For storing, plan to enjoy them the same day if you can. Otherwise, wrap them airtight and freeze for about 2 months; warm them again in a 300 degrees F oven, or split and toast them.