Berry Ricotta Muffins

Berry Ricotta Muffins
1 cup ricotta cheese*
2 large eggs
1 cup (240 ml) buttermilk ( How to make homemade buttermilk)
1 tsp vanilla extract
1 tbl  fresh lemon juice
4 tbl unsalted butter melted and cooled (about 57 grams)
2 cups  all-purpose flour ( about 260 grams)
3/4 cup granulated white sugar (150 grams)
1 1/2 tsp baking powder
1/8 tsp  baking soda
1/2 tsp salt
1 tbl grated lemon zest
1 1/2 cup berries ( I used frozen  blueberries and raspberries, you can also use fresh ones)
Cinnamon Sugar : 2tbl brown sugar  +1/4 tsp cinnamon 

*I used a fat free version 

Preheat oven to 350 degrees F.  Line your muffin pan( use a regular size or mini, I used mini**) with  liners or spray with a non stick spray.
In a medium sized bowl, whisk the ricotta cheese and then add the eggs, one at a time, beating well after each addition. Add the buttermilk, vanilla extract, lemon juice, and cooled melted butter, mixing well. Put aside.
In another large mixing bowl, whisk together the flour, baking powder,baking soda, salt, sugar and lemon zest. Add the ricotta mixture to the flour mixture. Using a wooden spoon stir just until combined and then fold in the chopped berries. Do not over mix or the muffins will be tough when baked.  
Spoon the batter into your muffin pam.Sprinkle cinnamon sugar on the top.
Place in the oven and bake about 20 minutes or until lightly browned, or until toothpick inserted in the center of a muffin comes out clean. (The baking time will be a little longer is using frozen berries) Remove from oven and place on a wire rack to cool.
Makes 12 regular-sized muffins.

**When making mini muffins, baking times varies, after 10 minutes check on your mini muffins.

Decorate with fresh berries and enjoy.