Gluten Free Blueberry Muffins recipe

All Recipes Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes

Ingredients

1 ½ cups confectioners' sugar
1 cup almond meal
¾ cup butter, melted
½ cup gluten-free flour
6 egg whites, beaten
¼ teaspoon xanthan gum
¾ cup fresh blueberries
2 tablespoons confectioners' sugar for dusting

Nutrition Info

219.6 calories
carbohydrate: 21.1 g
cholesterol: 30.5 mg
fat: 13.3 g
fiber: 0.3 g
protein: 5.7 g
saturatedFat: 7.5 g
servingSize: -
sodium: 112.8 mg
sugar: 17.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.

  2. Mix 1 1/2 cup confectioners' sugar, almond meal, butter, flour, egg whites, and xanthan gum together in a bowl until just combined. The mixture will be slightly grainy. Spoon batter into prepared muffin cups. Scatter blueberries onto batter.

  3. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool muffins in pan for 10 minutes before transferring to a wire rack. Dust with about 2 tablespoons confectioners' sugar.

Recipe Yield

1 dozen muffins

Recipe Note

My hubby just found out he's gluten-intolerant, so I set about turning some of his fave recipes gluten-free. This recipe was originally a little cake recipe, but he always preferred these to real blueberry muffins. These are so good you can't even tell the difference between the real recipe and the gluten-free recipe! I prefer these with finely chopped canned peaches instead of the blueberries, so I usually make 6 peach and 6 blueberry. Hope you enjoy!

Do you like the recipe? Share this tasty recipe!