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Gluten Free Blueberry Muffins

Rated as 4.65 out of 5 Stars
3

"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

45 m servings 220
Original recipe yields 12 servings (1 dozen muffins)

Directions

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  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.

Nutrition Facts


Per Serving: 220 calories; 13.3 21.1 5.7 31 113 Full nutrition

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Reviews

Read all reviews 17
  1. 20 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
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...

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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...

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...

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...

This was a super easy recipe to make and the muffins taste delicious, though I did modify the recipe based on others' reviews. First off, I used my USA mini muffin pan. It's fantastic because y...

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...

3 year old approved! Yum these are perfect but I did use frozen blueberries I let defrost a few hours. Thanks for sharing, it's already hard enough to find stuff he can eat without milk and whe...

My almond meal had gone bad, so I used coconut flour instead. They were similar in taste and texture to a scone. The batter was heavy, so the blueberries didn't sink in, but still delicious!

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