Gluten Free Blueberry Muffins

Gluten Free Blueberry Muffins

by Cristian Ferrer 2 years ago
4.6 (9)
25 minutes
219.6 kcal
21.1 g carbs
Share recipe
Description

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!

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
Directions
  1. 1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
  2. 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. 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.
Nutrition Facts
serving: 1 dozen muffins
calories: 219.6 kcal
carbohydrates: 21.1 g
protein: 5.7 g
saturated fat: 7.5 g
cholesterol: 30.5 mg
sodium: 112.8 mg
fiber: 0.3 g
sugar: 17.6 g