Blueberries are currently on major sale at all Richmond farms. A box of 10 Lbs 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.
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 (read notes)
- 2 eggs, beaten
- 1 cup blue berries
- 2 tbsp lemon juice
- zest of one lemon
Instructions
- 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.
Notes
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.
CCU
Sweet and delicious blueberries, lovely recipe 😀
I have never tried ricotta in muffins, definitely need to now!
Cheers
CCU
Blackswan
Oh no, you’re making muffins again & it’s blueberry this time! Just look at the generous fillings of my fave berry!!
easyfoodsmith
I once bought blueberries here for which I virtually paid a fortune and then I tried them in muffins. But somehow I didn’t like their mushed up state in the muffins. I rather eat them just like that. However, I have seen them so much in the baked goods that I believe I am perhaps the odd one out!!
Balvinder
I think I differ here with you. Berries have a short shelf life and by freezing and adding it to baked goods you can have the bounty whole year. Moreover they are natural sweeteners, you tend to add less sugar… and they taste better when they release most of their juices.
Jennifer Eloff
I love the craggy tops of your muffins. 🙂 Have a great rest of the week!
Coffee and Crumpets
Can’t tell these are GF, they look gorgeous. I love blueberry muffins, some of my favourites, unfortunately I like the loaded with cream and butter ones…not very healthy.
Nazneen
Balvinder
I like those, too. Will post it next year.
Nava Krishnan
The berries are expensive over here. A tiny winy portion is about 10 dollars. I seldom buy and usually its our local fruits. These muffins are so divine with the ricotta and that burst of berries, what more the stunning colors of all the ingredients combined in.
Ambreen (Simply Sweet 'n Savory)
Rich & delicious berry muffins, looks really good even though it’s gluten-free.
Carol, Simply Gluten-free
Your muffins look terrific!
Shannon | JustAsDelish
These muffins look gorgeous! thanks for informing me & for creating a recipe with flours that’s available to me! must try soon, but not blueberries though.. it’s expensive here
Balvinder
Its the flour mix and ricotta that makes these muffins so delicious and soft, berries you can use any.
Angie@Angie's Recipes
Gorgeous muffins! They must taste as great as they look!
anne
Bal , I nearly scream , $20 for 10 pounds ?!!!! Gahhhhh , I wish I was there lol Come to think of it , I bought 330 grams of blueberries for $18.90 ( about 2.50 Canadian dollar ) , a really good bargain around here since most of the time a 125 grams retails at $ 12.9 .
Those muffins are beautifully-baked ! Love the texture and the generous berries in there made me sigh 😉
Kumar's Kitchen
gorgeous muffins are sure to make breakfast time berrylicious and very very momentous 🙂
Sridevi Ravi
I love bluberries as they are sweeter than most berries. It is almost the same price here but in my family there is no one who loves them like me. So I have to finish the entire box of berries single handed and get tired of it. These muffins look so soft and fluffy. I like the berries tinting the muffins with their bright colour and also their gooey texture.
Balvinder
Yes they are sweeter and sooo yummy!
Sugar et al
I am baking bluberry cupcakes too today:-) I have however never tried it the GF way. I love ricotta in muffins…it adds such a lovely sourness and moisture. We just moved into spring and the prices of berries are dropping finally so I am making the most of it. Your muffins look so lovely and pillowy…I am intrigued to try out the various GF ingredients you have listed down.
Balvinder
You won’t find a difference when you eat this muffin. It is soft like a wheat blueberry muffin.
Malti Sharma
Good that you updated your notes section, I was going to ask you about the berries sinking down. I rolled them in flour as all other blogs says but they still sunk.
Nami | Just One Cookbook
I haven’t tried using ricotta in baking, and I heard great things about it so I really wanted to give it a try. Your muffins look so perfect. I’m really intrigued now and want to eat this right now (yeah even close to midnight. :D).
Tay
Hey Balvinder! Just wondering whether you could substitute 154g of a gluten free flour blend (with xantham gum included) for the soy, oat, and rice flour trio you’ve got in your recipe? I like my normal GF flour blend and I think it’s much simpler that sourcing three individual flours 🙂
Thanks!
Balvinder
Hi Tay,
I love to use variety of flours in my cooking and baking. Also, this recipe was posted in 2013 when Gluten free flour blends were not easily available everywhere. Yes, of course you can use your normal GF flour blend with xanthum gum. But I am sure you will need about 1 1 /2 cup.
happy Baking!
Tay
Thank you!!!