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.