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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
The new crop of asparagus is finally here. Enjoy it in hundreds of different ways.
Waffles make Sunday mornings special, but they're great for lunch and dinner, too.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
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!