Gluten-Free Lemon Ricotta Blueberry Muffins

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1 3/4 cup gluten-free all-purpose flour

3/4 cup granulated sugar

2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup ricotta cheese, low fat

1/2 cup water

1/4 cup fresh lemon juice

1/4 cup olive oil

zest of 3 lemons

1/2 teaspoon vanilla extract

1 large egg, lightly beaten

1/2-3/4 cup fresh blueberries

Turbinado sugar for topping

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