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Blueberry ricotta muffins
Blueberry ricotta Muffins
These gluten free blueberry muffins are so delicious that you would make again and again.
Preparation
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Grease muffin tins or line tins with 5x5" parchment paper squares. (Press them with glass or any container of muffin tin size to hold shape).
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Combine all three flours with baking powder. Whisk to mix them.
Preheat oven to 350°F.
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In another bowl or in a mixer cream together butter and sugar.
Add ricotta, zest and juice. Stir or on low speed mix in beaten eggs.
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Add in flour mix to the wet ingredients. Mix until just incorporated.
Gently stir in blueberries
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Fill the muffin batter evenly in the prepared tray.
Bake for 20-25 minutes.
http://www.simpleglutenfreekitchen.com/2013/08/blueberry-ricotta-muffins-2.html
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