Blueberry Lemon Ricotta Cheese Muffins

ItBabyEat is a blog on healthy food for both children and adults, though it is specifically directed to moms using the BLW method with their children. I´ve been following her recipes for some time as I have a kid myself and I try to feed him as healthy as possible. 

One of the ItBabyEat posts I like the most is the Ricotta Muffins. It is a simple recipe, easy to do and with ingredients we can find in every supermarket. Yet, my gourmet side took these muffins to a whole new level, keeping them healthy but more flavourful by adding an extra two ingredients that I´m pretty sure you all have handy.

INGREDIENTS:

For 12 flat muffins:

A- 500g of whole ricotta cheese

B- 4tbs corn starch

C- 140g blueberries

D- 2 eggs

E- 2tsp baking powder

F- 2tsp of milk (either vegetable or regular cow´s milk, the original recipe calls for coconut milk)

G- 4tbs organic sugar

H- 2tbs coconut oil (if possible)

I- 1/2 tsp vanilla extract

J- zest of half a lemon

LET´S BAKE!:

1. Preheat oven at 240C.
2. Mix all the ingredients but the blueberries.
3. Add the blueberries. 
4. Fill silicon cupcake cups, sprinkle with sugar and place in the oven for 20 minutes.
5. Let the cool to room temperature and refrigerate. I like them better when cold.