Blueberry Ricotta Muffins

Recipe from thisdelicioushouse.com, with modifications as indicated below. If you make 11 muffins (with my modifications), they are 240 calories each, with nearly 7 grams of protein and 29 carbs.

Ingredients

2 cups all purpose flour (310 grams) - I use 1 c white flour, 3/4 c wheat flour, and 1/4 c gluten

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

¾ cup sugar - I use 1/2 c

½ cup butter, softened

1 cup ricotta cheese

1 large egg

1/4 c milk

1 lemon, zested and juiced (about ½ teaspoon zest, 2 tablespoons juice) - I added 1/2 t lemon extract

1 ½ cup blueberries

Directions

1. Preheat oven to 350 degrees. Coat a 12 cup muffin tin with cooking spray or liners; set aside.
2. Whisk together flour, baking powder, baking soda, and salt; set aside. In a large bowl, use a handheld mixer to beat together the sugar, butter, and ricotta until light and fluffy, about 3 minutes. Add in the egg, lemon juice and zest, and mix to combine. Pour in the dry ingredients and mix until batter is just combined.
3. Pour the blueberries into the batter and use a rubber spatula mix them into the batter (the batter will be thick).
4. Scoop the batter into the muffin tins. Place on center rack in preheated oven and bake just until a toothpick inserted in the muffin comes out clean; about 23-25 minutes. (NOTE: It took longer for me, probably close to 35 minutes or more.) Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.