Blueberry ricotta muffins

These gluten free blueberry muffins are so delicious that you would make again and again.
8 servings
10 min
25 min
Very Easy




  • 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.

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