PREPARE THE MUFFIN BATTER

1. Reserve 1 tablespoon of the gluten-free 1:1 flour for the blueberries. In a medium bowl, whisk together the remaining gluten-free flour, almond flour, baking powder, and salt. Set aside.
2. In a large mixing bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingers until fragrant.
3. Add the melted butter and whisk until combined.
4. Add the eggs, lemon juice, and vanilla extract and whisk until smooth.
5. Whisk in the ricotta and milk until fully incorporated.
6. Add the dry ingredients to the wet ingredients and gently fold with a rubber spatula just until no flour streaks remain. Do not overmix — the batter will look slightly lumpy.
7. Toss the blueberries with the reserved tablespoon of flour, then gently fold into the batter.
8. Cover the bowl and let the batter rest at room temperature for 30 minutes.

PREPARE THE LEMON STREUSEL

1. In a small bowl, combine the granulated sugar, brown sugar, and lemon zest. Rub together until fragrant.
2. Add the flour and salt and stir to combine.
3. Pour in the melted butter and mix with a fork until the mixture forms a crumbly texture.
4. Place the streusel in the refrigerator while the batter finishes resting.

BAKE THE MUFFINS

1. Preheat the oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners.
2. Divide the batter evenly between the muffin liners, filling each one to the top. Gently press a few extra blueberries into the tops if desired.
3. Sprinkle the chilled streusel over each muffin, gently pressing it into the batter to help it adhere.
4. Bake for 18–25 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
5. Let the muffins cool in the pan for 15–20 minutes, then transfer to a wire rack to cool completely.

MAKE THE LEMON GLAZE

1. In a small bowl, whisk together the powdered sugar, lemon juice, and milk until smooth. Adjust consistency with additional milk, 1 teaspoon at a time, if needed.
2. Drizzle over the cooled muffins and serve.

Store the muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for4–5 days.