These Blueberry Lemon Ricotta Muffins are both moist and perfectly sweet. Delicious all year round, you can use any type of berry!
Preheat the oven to 350F and line a 12-cup muffin tin with paper liners (if not using a silicone tin).
In a medium bowl combine the eggs, lemon juice, lemon zest, oil, milk, melted butter, honey and ricotta cheese. Whisk or beat until all of the ingredients are mixed together and smooth.
In a separate large bowl, mix together the flour, sugar, salt, baking powder and baking soda to combine.
Add the wet ingredients to the dry ingredients, folding in with a spatula until just mixed. Don't over mix the batter. Fold in the berries.
Fill your prepared muffin tins with the batter and bake for about 15 minutes for mini muffins and about 20 minutes for larger ones, until a toothpick inserted in the centre comes out clean. Cool before eating.