Blueberries are at the peak of season, so there’s no better time to mix up a batch of these this gluten-free muffins. Double the recipe,freeze the extra muffins and make your weekend brunch at the cottage even easier.
By: Julie Miguel
Blueberry, Lemon & Ricotta Blender Muffins
INGREDIENTS
2 ½ cups gluten-free oats
½ cup ricotta
½ cup almond milk
¼ cup honey
1 egg
1 Tbsp unsalted butter, softened
1 Tbsp apple sauce
1 Tbsp vanilla extract
½ tsp baking soda
¼ tsp salt
½ tsp cinnamon
Zest of 1 lemon
2 cups blueberries, divided
DIRECTIONS
ONE: Preheat oven to 375 degrees Fahrenheit. Prepare a muffin baking tray with 12 paper muffin cups.
Add all ingredients, except the blueberries, to your blender.
TWO: Blend until smooth. Pour the contents of the blender into a large bowl and fold in 1 ½ cups of the blueberries.
THREE: Divide the batter among the 12 muffin cups of the prepared baking tray. Divide the rest of the blueberries among the 12 muffins, using your fingers to push them into the batter halfway.
FOUR: Bake for 20-25 minutes, or until the muffin is baked through and the centre is firm and springs back when pressed.
Julie Miguel is an iRun food contributor, where you’ll find a selection of weekly recipes and food ideas. She is a home cook, and food influencer and has worked with a national television, print and online media outlets. You can also follow her food discoveries and travel adventures at Daily Tiramisu.
Our Magazine
