Can I use low-fat ricotta?

Yes, but whole-milk gives a moister crumb.

Do I need paper liners?

Greased tins work fine, but liners make cleanup faster.

Over-mixing toughens the batter; stir only until ingredients combine.

Bake tender blueberry basil ricotta muffins fast. Light crumb, sweet berries, and herbal lift—perfect for sunny mornings or snack time.

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Preheat oven to 375 °F (190 °C) and line or grease a 12-cup muffin tin.
In a large bowl, whisk together ricotta, milk, oil, eggs, and vanilla until smooth.
Add flour, sugar, baking powder, and salt and stir until just combined.
Gently fold in blueberries and chopped basil.
Fill muffin cups two-thirds full.
Bake 18–20 minutes until tops are light golden and a toothpick comes out clean.
Allow to cool in the tin for 5 minutes, then transfer to a wire rack.

Use fresh basil for best flavor; avoid overmixing to keep muffins tender; frozen blueberries can be used without thawing.