Blueberries are currently on major sale at all Richmond farms. A box of 10Lbs sell for $20. That’s just about as cheap as they sell around here. Its a good price for already picked berries than to try to do the labor myself. Once I went blueberry picking with my friend and we each managed to pick 2lbs after 1 hr. It was a fun experience but hard work, if I have to do that all day.
I bought two boxes of perfectly sweet blueberries, to freeze for the winter months. That’s when I use them more in smoothies, pancakes, cereal and yogurt! Yum! and, when they are in season I like to eat them raw or bake muffins and cake. Therefore, I decided to share another blueberry muffin recipe since I think these ones are super delicious and flavorful. The soy and oat flour mixture with lemon and ricotta cheese gives a very soft texture and tempting taste.
Ricotta is a very good match for blueberries. When I have a sweet craving some days but don’t want to cook anything, I mix berries with ricotta, sprinkle some brown sugar and eat it just like that….. it tastes amazing.
The best gluten free ricotta blueberry muffins you will ever have.
- 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 (read notes)
- 2 eggs, beaten
- 1 cup blue berries
- 2 tbsp lemon juice
- zest of one lemon
- 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.
I made the muffins in picture no. 1&2 with 1 cup ricotta cheese, and the third with 3/4 cup ricotta. More ricotta means slightly thin batter and berries sinking to the bottom. I liked the muffins with more ricotta as it made them really soft, light and fluffy.
To prevent the berries from sinking in a thin batter, scoop one spoon plain batter in the muffins cups, then top with the batter mixed with blueberries.