Blueberry ricotta muffins

Ingredients

• 50 g (1/2 cup) oat flour
• 70 g (1/2 cup) soy flour
• 34 g(1/4 cup)brown rice flour
• 2 tsp baking powder
• 1/3 cup butter
• 100 g (1/2 cup) sugar
• 3/4 cup ricotta cheese
• 2 eggs, beaten
• 1 cup blue berries
• 2 tbsp lemon juice
• zest of one lemon

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Blueberry cake, the french "tourte des pyrénées"

Preparation

• 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).
• Combine all three flours with baking powder. Whisk to mix them.
  Preheat oven to 350°F.
• 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.
• Add in flour mix to the wet ingredients. Mix until just incorporated.
  Gently stir in blueberries
  
• 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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