Gluten-Free Lemon Blueberry Ricotta Muffins

Pockets of bursting sweet blueberries are enclosed in a moist, lemony fresh muffin.
Course Breakfast
Cuisine American
Keyword blueberry, gluten free, lemon, muffins
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 muffins
Author breakfast for dinner


  • 5 tablespoons butter, at room temperature
  • 1/2 cup granulated sugar
  • 3 large eggs, at room temperature
  • 3/4 cup part-skim ricotta cheese
  • zest of 1 lemon (approx 2 tablespoons)
  • juice of 1 lemon (approx 2 tablespoons)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups Cup4Cup gluten-free flour blend
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh blueberries (use 1 1/2 cups for extra berry flavour!)


  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 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.

  5. Let cool completely.