Rating: 4.6 stars
25 Ratings
  • 5 star values: 16
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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!

Recipe Summary

prep:
10 mins
cook:
25 mins
additional:
10 mins
total:
45 mins
Servings:
12
Yield:
1 dozen muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.

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  • 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.

  • 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

220 calories; protein 5.7g; carbohydrates 21.1g; fat 13.3g; cholesterol 30.5mg; sodium 112.8mg. Full Nutrition
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Reviews (21)

Most helpful positive review

Rating: 5 stars
10/14/2013
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. Read More
(31)

Most helpful critical review

Rating: 3 stars
12/27/2012
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 Read More
(12)
25 Ratings
  • 5 star values: 16
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/13/2013
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. Read More
(31)
Rating: 3 stars
12/27/2012
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 Read More
(12)
Rating: 5 stars
09/08/2014
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. Read More
(7)
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Rating: 5 stars
11/20/2012
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! Read More
(6)
Rating: 5 stars
01/13/2016
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 you don't need muffin liners or greasing of any kind. I used only 1/2 cup of granulated sugar (which I might reduce to 1/3 cup next time as they are plenty sweet) I reduced the butter to 2/3 cup but could probably reduce it a smidge further. And lastly I used Namaste Perfect Blend GF flour. This blend is so close to regular flour and I'm very happy with it in most of my baked goods. I baked it all at 375 for 13 minutes and they came out perfectly. ( I live at sea level so you may need to adjust if you're at higher altitudes) They're a little sweet and really moist and tender. This is going into my regular muffin rotation. Read More
(4)
Rating: 5 stars
08/26/2014
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. Read More
(3)
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Rating: 5 stars
03/05/2017
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 wheat. This is a keeper! Read More
(2)
Rating: 4 stars
09/02/2013
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. Read More
(1)
Rating: 4 stars
10/03/2015
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! Read More
(1)