Gluten Free Blueberry Muffins Recipe - Allrecipes.com
Gluten Free Blueberry Muffins Recipe
  • READY IN 45 mins

Gluten Free Blueberry Muffins

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 dozen muffins Change Servings
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  • PREP

    10 mins
  • COOK

    25 mins
  • READY IN

    45 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 13, 2013

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.

 
Most Helpful Critical Review
Dec 27, 2012

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

 
Nov 20, 2012

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!

 
Sep 08, 2014

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.

 
Aug 26, 2014

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.

 
Sep 02, 2013

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.

 

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Nutrition

  • Calories
  • 236 kcal
  • 12%
  • Carbohydrates
  • 24.8 g
  • 8%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 13.4 g
  • 21%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 6.2 g
  • 12%
  • Sodium
  • 113 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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