Step 1

Preheat oven to 180°C. Line a 12 x 1/3-cup capacity muffin pan with paper muffin cases.

Step 2

Using an electric mixer, beat butter, ricotta, sugar and vanilla until light and creamy. Add eggs, 1 at a time, beating well after each addition.

Step 3

Sift flour over butter mixture. Add milk. Gently fold in flour and milk until just combined. Fold in berries.

Step 4

Spoon into muffin cases. Bake for 20 minutes, or until a skewer inserted into centre comes out clean. Stand in pan for 5 minutes. Cool on a wire rack.