Gluten Free Muffins today! And here’s one with delicious blackberries and lemon curd inside, plus I’ve used some ricotta I had left over, and added some almond flour. Together with the blackberries, these are perfect for a quick morning breakfast and they give you a little protein also. If you don’t have blackberries, raspberries or blueberries would work perfectly too. I always try to use less sugar in baked goods, so these have half maple syrup and half cane sugar for the sweetener. If you want to make the lemon curd, here’s a simple recipe for you, Meyer Lemon Curd. You could also omit it from these muffins if you don’t have any on hand.
Blackberry Muffins with Ricotta and Lemon Curd (Gluten Free)
Makes 12 muffins
Prep time: 10 minutes
Bake time: 20-25 minutes
½ cup Ryze Gluten-Free Multi-Purpose Flour Mix, gluten free
½ cup Bob’s Gluten Free 1 to 1 Baking flour, gluten free
½ almond flour
2 ¼ teaspoons of baking powder, gluten free
½ teaspoon salt
¼ cup organic cane sugar
¼ cup pure maple syrup
½ cup whole milk ricotta
½ cup whole milk
1 ½ teaspoons vanilla paste or vanilla extract, gluten free
¼ cup extra virgin olive oil
1 cup blackberries, fresh or frozen (substitute raspberries or blueberries)
2 -3 tablespoons of lemon curd, homemade or store bought, optional
Preheat oven to 375 degrees.
In a medium bowl combine the gluten free flours, almond flour, baking powder, salt, and cane sugar together. In a small bowl or 2 cup measure stir together the ricotta, milk, eggs, maple syrup, olive oil, and vanilla or vanilla paste. Add to the dry ingredients and stir with a rubber spatula or wooden spoon until just combined. Add the blackberries and stir in. Spoon batter evenly into paper lined muffin cups, reserving 3/4 of a cup. Make a small well in the center of the cups (or some that you wish to have lemon curd) and spoon in 1 teaspoon of lemon curd. Spoon a teaspoon or two of batter on top of the lemon curd to seal in.
Bake at 375 degrees for 20-25 minutes until light golden and a toothpick comes out clean.