Gluten-Free Lemon Blueberry Ricotta Muffins

Gluten-Free Lemon Blueberry Ricotta Muffins have pockets of bursty sweet blueberries enclosed in a moist, lemony fresh muffin.

These Gluten-Free Lemon Blueberry Ricotta Muffins have pockets of bursty sweet blueberries enclosed in a moist, lemony fresh muffin.

Do you know one of my favourite things about summer? THE FRUIT.

I have a summer fruit addiction. I could consume my weight in fruit every day. My happiest moment this past week was finding a company who will ship me fresh stone fruits from the Okanagan (best fruit growing region out here on the west coast) straight to my door – today I received 10lbs of apricots! Mmmmm… now to decide what to do with them all.

I also just bought a giant box of blueberries from the market last weekend and have been devouring them all week – truly, there are only a handful left. I knew I had to whip up some blueberry muffins – because there’s nothing better than pockets of bursty sweet blueberries enclosed in a moist, lemony fresh muffin.

Gluten-Free Lemon Blueberry Ricotta Muffins have pockets of bursty sweet blueberries enclosed in a moist, lemony fresh muffin.

And yes, these Lemon Blueberry Muffins are gluten-free. I think they’re the first gluten-free recipe on this site, even.

I’ve spoken before about how I’m becoming more aware of my  grain/gluten intake (in addition to eating my weight of fruit every day, I could eat a loaf of bread every day!) and trying to reduce it. However, that’s not to say that you couldn’t substitute regular all-purpose flour for the gluten-free blend I’ve used here and the muffins would still turn out fabulously moist and fabulously blueberry-bursty.

A note about the gluten free flour blend – I’ve found a blend called Cup4Cup (and no, this post is not sponsored) which is truly amazing. You just substitute the same amount of flour in a recipe for the Cup4Cup gluten-free flour and it yields amazing results. No messing around with xanthum gum or worrying about crumbly textures or throwing away an entire recipe. Cup4Cup is also GMO-free, which, hey, is also pretty sweet. You can find it at Whole Foods, or online.

Gluten-Free Lemon Blueberry Ricotta Muffins

Let me know if you make these muffins – I promise you will love them! Happy Canada Day tomorrow to all my Canadian friends, and a Happy 4th to all the US readers!

5.0 from 1 reviews
Gluten-Free Lemon Blueberry Ricotta Muffins
 
Prep time
Cook time
Total time
 
Pockets of bursting sweet blueberries are enclosed in a moist, lemony fresh muffin.
Author:
Recipe type: Breakfast
Serves: 12
Ingredients
  • 5 tablespoons butter, at room temperature
  • ½ cup granulated sugar
  • 3 large eggs, at room temperature
  • ¾ cup part-skim ricotta cheese
  • zest of 1 lemon (approx 2 tablespoons)
  • juice of 1 lemon (approx 2 tablespoons)
  • 1 teaspoon vanilla extract
  • 1½ cups gluten-free flour blend (I used Cup4Cup)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup fresh blueberries (use 1½ cups for extra berry flavour!)
Instructions
  1. Preheat oven to 350F and line 12 muffin cups with muffin liners.
  2. In a large bowl, beat together butter and sugar until creamy. Beat in eggs, one at a time, until fully incorporated. Reduce the mixer speed to medium-low and beat in ricotta cheese, lemon zest, lemon juice, and vanilla.
  3. Stir in the gluten-free flour blend, baking powder, and salt, until wet ingredients are just moistened. Gently fold in blueberries.
  4. Drop batter into each muffin cup, filling ¾ full. Bake for 20-23 minutes, until a toothpick inserted into the center of a muffin comes out clean and tops are slightly golden.
  5. Let cool completely.

 

2 Comments

  1. These look fabulous! Yum!

    Reply
  2. Sarah July 3, 2016

    All your food looks absolutely delicious Maresa! I have some gluten free flour sitting in my pantry waiting to be used, so I may just have to make these muffins with it!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: