Making Raspberry Lemon Ricotta Muffins is a delightful process. Follow these steps for delicious results:

1. Preheat Your Oven: Begin by preheating your oven to 375°F (190°C) and grease or line a muffin tin with paper liners.
2. Mix Wet Ingredients: In a large bowl, combine the ricotta cheese, granulated sugar, eggs, vegetable oil, vanilla extract, lemon zest, and lemon juice. Mix until smooth.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
5. Fold in Raspberries: Gently fold the fresh raspberries into the batter, distributing them evenly without crushing them.
6. Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
7. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely.
9. Dust with Powdered Sugar: Before serving, you may choose to dust the muffins with powdered sugar for an elegant finish.

By following these instructions, you will create fluffy and flavorful Raspberry Lemon Ricotta Muffins that are sure to impress!