Recipe by 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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1 1/2 cups
egg whites, beaten
confectioners' sugar for dusting
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.
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
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!
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 the time. I used 1 cup of coconut flour and half cup of potato starch, 1 tsp of xanthan gum. I also beat my egg whites till they were stiff then folded them in till just mixed.
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 friend who is gluten-intolerant but you know ... they take about 2 seconds to mix together ... so ... I'm pretty sure I will make them pretty often for myself too. Thanks for submiting this recipe.
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 melted butter all around the top of the muffin pan.
* Percent Daily Values are based on a 2,000 calorie diet.
Gluten Free Blueberry Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 220
** Calories from Fat: 119
See how to make simple, delicious blueberry muffins.
See how to make big bakery-style blueberry muffins!
These muffins are so moist and flavorful, you won't believe they're healthy, too!