“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!” - by bakerb
Ingredients
Adjust Servings
Original recipe yields 1 dozen muffins
Directions
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
- 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.
- 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.
Nutrition
Amount Per Serving (12 total)
- Calories
- 236 cal
- 12%
- Fat
- 13.4 g
- 21%
- Carbs
- 24.8 g
- 8%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"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 ..." See moretime for where I live, but other than that it turned out great!"
Gluten Free Miracles
"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 lo..." See moreve to bake with it. For more ideas visit: http://www.glutenfreemiracles.com"
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