1cupfresh blueberries(use 1 1/2 cups for extra berry flavour!)
Preheat oven to 350F and line 12 muffin cups with muffin liners.
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.
Stir in the gluten-free flour blend, baking powder, and salt, until wet ingredients are just moistened. Gently fold in blueberries.
Drop batter into each muffin cup, filling 3/4 full. Bake for 20-23 minutes, until a toothpick inserted into the center of a muffin comes out clean and tops are springy to the touch.