Gluten Free Blueberry Muffins

Gluten Free Blueberry Muffins

8
bakerb 1

"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!"
Saved
Save
I Made it Rate it Share Print

Ingredients

45 m servings 220 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 220 kcal
  • 11%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 21.1g
  • 7%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 113 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

8
  1. 9 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 cu...

Most helpful critical review

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 overal...

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 cu...

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 overal...

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 b...

I really like how these turned out. Light and fluffy. They are a bit too sweet so I will decrease the sugar next time. These are my adjustments to the recipe for what I had in my kitchen at t...

Used slightly less butter just to ease the guilt. ;) "BakerB" is correct, these are definitely little cakes shaped like muffins. They are wonderful! I made them to take on a long car ride with a...

We try a lot of gluten free muffins and these have been our favorite so far. I have modified it using Kamut for the gluten free flour and Sucanat for the sugar.

This is a great tasting muffin! I would recommend it to anyone who can't eat gluten.

This was well-received by my gluten-free husband and my non-GF (and picky)kids. I will make it again, but will decrease the butter a bit. The muffins came out a little too moist and there was ...