1.Preheat oven to 180C (360F).
2.In a large bowl add all dry ingredients and mix.
3.In other large bowl add ricotta and eggs (1 at a time, beating well after each addition), add all liquid ingredients and stir.
4.Gently fold in flour mixture into liquid mixture using a rubber spatula then fold blueberries.
5.Divide the batter evenly among the muffin molds.
6.Bake 20-30 min, or until a toothpick inserted into center of a muffin comes out clean.
7.Cool on a wire rack for 15-20 minutes
*the Orange juice and Orange zest can be substituted with lemon -