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Blueberry and Ricotta muffins Recipe (gluten free) | Online Food Blogger

Ingredients

• How to make Blueberry and ricotta muffins (gluten free)
• 95g (2/3 cup + 1 1/2 tablespoon) brown rice flour
• 1 tablespoon corn flour
• 45g (just under 1/2 cup) ground almonds
• 1 teaspoon baking powder
• 1/4 teaspoon bicarbonate of soda
• 1/4 teaspoon salt
• 60g (1/4 cup) demerara sugar
• 1 large egg
• 75h (1/3 cup) ricotta
• 2 tablespoons milk
• 2 tablespoons extra virgin olive oil
• Zest of 1/2 a lemon
• A cup or so of blueberries
• Flaked almonds, to scatter on top (totally optional)

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