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Blackberry Muffins with Ricotta and Lemon Curd (Gluten Free)

Servings 12 muffins
Prep Time 10 minutes
Bake Time 20 minutes

Ingredients

  • 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 baking powder gluten free
  • ½ teaspoon salt
  • ¼ cup organic cane sugar
  • ¼ cup pure maple syrup
  • 2 eggs
  • 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 lemon curd homemade or store bought, optional

Instructions

  • 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.
Course: Breakfast, Dessert
Keyword: blackberry, lemon curd, muffins, ricotta