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Gluten Free Blueberry Muffins

Gluten Free Blueberry Muffins

  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    45 m
bakerb

bakerb

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 236 kcal
  • 12%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 24.8g
  • 8%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 113 mg
  • 5%

Based on a 2,000 calorie diet

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.
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Reviews

Gluten Free Miracles
6

Gluten Free Miracles

12/27/2012

Not bad. I'm always looking for alternative ways to make Gluten Free foods. My blog offers many variations of ways to bake. I use almond meal sparingly, only because it is pricey. But overall I love to bake with it. For more ideas visit: http://www.glutenfreemiracles.com

ayrlyn
5

ayrlyn

10/13/2013

I made these as written the first time and they were very good! I have modified them to use less sugar though. I use coconut flour for the 1/2 cup GF flour so I use whole eggs (all 6), 1/2 cup coconut oil instead of butter, added GF vanilla extract, 1/2 tsp each baking soda and cream of tartar & only 1/2 cup granulated sugar. The amount of sugar was too much for my tastes. Thanks for a good recipe.

BMeeks
3

BMeeks

11/20/2012

Delicious! Everyone loved them! My brother in law is now gluten free so finding stuff that I can bake for him was a challenge and this turned out to be fairly easy! It was closer to 30 minutes baking time for where I live, but other than that it turned out great!

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