As I stated yesterday in my post about Portland, I absolutely fell in love with Tula Gluten-Free Bakery and their Lemon Ricotta Muffins. So delicious. I just couldn’t live without them. So as soon as I was back home, I looked into making my own. Luckily, I found this recipe from With Style and Grace blog (one of my favorite gluten free blogs!) and it did not disappoint. She was also inspired by Tula Bakery.

This recipe adds blueberries which are a great addition! I love the lemon and blueberry together and the ricotta makes the muffins dense and moist and just so good! If you are a muffin lover (which I definitely am! I grew up making blueberry muffins all the time!), then you must try this recipe!

Blueberry Lemon Ricotta Muffins (Gluten-Free)

makes 12 muffins, recipe originally from here 

Ingredients:

-1 3/4 cup gluten-free all-purpose flour (I ran out and substituted part gluten-free flour mix and part organic local brown rice flour and a little xanthan gum and they turned out great. If you aren’t gluten-free, you could also use regular wheat flour.)
3/4 cup sugar (I used local organic raw cane sugar, but you could also use turbinado sugar or granulated white sugar if you must.)
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup ricotta cheese
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:

1. In a medium bowl, combine flour, sugar, baking powder and salt. Make a well in center.
2. In a separate bowl, combine ricotta, water, lemon juice, olive oil, lemon zest, vanilla extract and egg.
3. Add the wet to dry mixture and stir just until moist.
4. Grease muffin cups or add liners to muffin cups.
5. Fill each muffin cup half way. Add about 4-5 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.
6. Bake in a 375° oven for 16-20 minutes or until a wooden pick inserted in center comes out clean.
7. Cool 5 minutes in pan on a wire rack.
8. Enjoy!