1 cup sugar
1/2 cup butter, unsalted, softened
2 each eggs slightly beaten
1 3/4 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup wild blueberries
1 cup ricotta cheese, use low or nonfat if available
1 tablespoon lemon juice, freshly squeezed
1/2 teaspoon lemon zest
1/2 cup milk, 2 percent

Cream together sugar and butter. Add eggs. Stir in Ricotta, lemon juice and zest. In another bowl mix together, flour, baking powder and salt. Alternate adding flour mix and milk to the butter mixture. Fold in wild blueberries. Bake in paper-lined cupcake tins at 350 for about 30 minutes or until inserted toothpick comes out clean.

Courtesy of: Cindy Kerschner