Lemon Ricotta Blueberry Muffins, GF Print Recipe Print Recipe

 

My husband and I try and be spontaneous, especially now while it’s just the two of us. 14 weeks and couting.

Usually our outings involve filling up a cooler, throwing beach chairs & blankets in the back of the car and just hitting the road. We’ll go anywhere. If I’m lucky, I can even get him excited about berry picking.

It doesn’t really matter what it is because it always starts with a special treat. Earlier this week, it was our favorite, Tula – a Gluten-free Bakery. We had lunch, coffee and then after my husband asked me not to let him get a pastry, he bolted straight to the case. There was no chance of stopping him.

He brought back a lemon ricotta muffin. I made a face. Who puts cheese in a muffin?

Then I took a bite. Oh hello new world…

 

I came home and was DETERMINED to master a gluten-free lemon ricotta muffin recipe, but with a little less sugar and with berries.

It took me a few tries, but I finally got it. For final approval, I brought them over to a friends house who has three boys under the age of 7.

DEVOURED.

I have to say, watching these little boys inhale my muffins was a very proud moment for me. I later whispered into my friend [their mother’s] ear that they were gluten-free.

Needless to say, these babies are number one in my book!

 

 

 

Gluten-free Lemon Ricotta Blueberry Muffins

[Adapted from Cooking Light and Two Peas and Their Pod]

PRINT Recipe

Ingredients

  • 1  3/4 cup gluten-free all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup ricotta cheese, low fat
  • 1/2 cup water
  • 1/4 cup fresh lemon juice
  • 1/4 cup olive oil
  • zest of 3 lemons
  • 1/2 teaspoon vanilla extract
  • 1 large egg, lightly beaten
  • 1/2-3/4 cup fresh blueberries
  • Turbinado sugar for topping

Directions

Preheat oven to 375°. Place 12 muffin-cup liners in muffin cups and set aside.

In a medium bowl, combine flour, sugar, baking powder and salt. Make a well in center.

In a separate bowl, combine ricotta, water, lemon juice, olive oil, zest, vanilla extract and egg.

Add the wet to dry mixture and stir just until moist.

Fill each muffin cup half way. Add about 4 blueberries to each and then top it off until it’s about 3/4 or all the way full. Sprinkle turbinado sugar over the muffins.

Bake for 16 minutes or until a wooden pick inserted in center comes out clean.

Cool 5 minutes in pan on a wire rack.

Enjoy!

*gluten-free

Be Sociable, Share!

You can leave a response, or trackback from your own site.

  • http://twitter.com/BakeJenny Jenny

    I love little spontaneous outings! especially ones that end up with kitchen determination! 

  • Jennifer Tanabe

    mmm can’t wait to try these! they look yummy! x0, jenn

  • Anonymous

    Ricotta muffins are my favorite! We will have to visit this bakery when I come in September:) xo

  • http://www.gimmesomeoven.com/ Ali | Gimme Some Oven

    Mmm…these look absolutely lovely!  Love the lemon-blueberry love.  🙂

  • Anonymous

    I am SO excited to make these muffins. I absolutely love blueberry muffins and have been searching for a great gluten free recipe for over two years (how long I have been gf). Can’t wait to make these! They look delicious!!

  • http://www.edibleperspective.com/ Ashley

    Loving the combo of blueberries and ricotta!  I can imagine just how tasty these are.  I adore the bakery logo/graphic.  So cute!

  • http://www.afarmgirlsdabbles.com/ Brenda @ a farmgirl’s dabbles

    I haven’t baked with ricotta before – this looks like the perfect place to start. These muffins look delicious!

  • Amanda

    What a beautiful recipe!  I must try these for my GF sister in law… she would be just tickled!

  • http://twitter.com/amandaformaro Amanda Formaro

    These look fabulous Lisa!

  • http://www.thelittlekitchen.net/ JulieD

    These look so darn good! I love the idea of ricotta in a muffin!

  • Anonymous

    I need to try using ricotta when baking! These sound incredible!

  • http://www.aidamollenkamp.com Aida Mollenkamp

    I adore blueberry ricotta pancakes so I’m sure I’d devour these too!

  • Lola

    Made these today w/variations… Used 1cup Bob’s GF flour, 1/2 cup br rice flour and 1/4 cup coconut flour. Also used kefir in place of water, had to add an extra 1/2 cup or so as mixture was too dry (likely D/T coconut flour) and decreased sugar by 1/4 cup using Panela. These were very good, will make again. This recipe is marked as dairy free however, since it contains ricotta…. It is not correct.

  • Anonymous

    Happy to hear your version worked out! Thanks for the heads up – I’m going to blame that one of the baby brain 🙂 all fixed!

  • Anonymous

    Mmm… ricotta pancakes are next on my list to make!

  • Anonymous

    I’m with you, I NEVER would have thought to bake with it, but now I’m sold!

  • http://www.facebook.com/MarlaMeridith Marla Meridith

    Oh how I LOVE baking with ricotta ~ these muffins look awesome!

  • http://twitter.com/heronkady10 Kady Heron

    Thank you for this post!

    http://www.magshop.us

  • Anonymous

    Yum! I’m not the biggest fan of ricotta but I like the idea of using cheese with fruit in a muffin, a bit more savory than sweet  

  • Anonymous

    I’m still learning my cheeses after being dairy-free for so long & I’m with you, ricotta is rather interesting. However, in these muffins, they are perfect! Definitely won me over & already thinking about making another batch.

  • http://twitter.com/SamanthaKersul Samantha Kersul

    Can I replace the olive oil with coconut oil? These look delicious and I want to make them for Alex!

  • WithStyleGrace

    I often times bake with olive oil so in this case, I’d say go for it! Let me know what you think 🙂

  • http://www.facebook.com/adrienne1980 Adrienne L. Zimmern

    Thanks for posting this. I went to Portland on vacation last October a friend took me to Tula Bakery while I was there; so, as soon as I came home, I went on the internet looking for a recipe similar to their muffins. I made your version for both sides of my family at Thanksgiving and Christmas. I might also add that this was the first time I ever baked from scratch. They were very easy to make and these muffins were a huge hit with my family! Thanks again!

  • jennysrainbow

    Thanks so much for sharing such a beautiful, easy and delicious recipe! I just made a batch and they turned out wonderfully. I even posted a pic on your Facebook page! 🙂 Yum!

  • WithStyleGrace

    so happy you enjoyed them and thank you for sharing!