Directions
Preheat oven 180C | 356F
Combine the ricotta, cream cheese, egg and sugar in a bowl. Beat on low speed until smooth and combined. Add the cornflour/starch, juice, honey and vanilla. Beat again on low speed until batter is smooth.
Fold in blueberries.
Divide mixture evenly into a 6-cup nonstick muffin tray. Bake for 15 - 20 minutes or until set in the centres. Change oven settings to grill/broil for another 5 minutes or until tops are golden. Remove from oven and allow to cool for about 10 mins. Place tray into the fridge for approx 30 minutes to cool further, or serve warm!
Ingredients
250g (1 cup) light ricotta cheese
100g (2/3cup) cream cheese, room temperature
1 egg
3 tablespoons sugar of choice
2 tablespoons cornflour (or corn starch)
1 tablespoon lemon juice
2 tablespoons honey
1 teaspoon vanilla extract
2 handfuls blueberries