Preheat oven to 400°. Line a muffin tin with paper liners or lightly oil each cup. In a medium bowl, mix together flour, baking powder, baking soda and salt. Set aside. In bowl of stand mixer, beat brown sugar, lemon zest and butter together until fluffy. Add the ricotta cheese and beat on low speed until combined. Add egg, lemon juice and vanilla and beat until just combined. Add dry ingredients and mix until uniform. Add blueberries and mix by hand. Spoon batter into each baking cup, about ¾ full. Cook the muffins until they are starting to rise, about 5 minutes, and decrease the heat to 350°. Cook for 10 to 15 more minutes, until tops are golden brown and a toothpick comes out clean when inserted into the center. Let cool in pan for 10 minutes, then transfer to a wire rack to cool for 10 more minutes.
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