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

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