GLUTEN FREE BLUEBERRY MUFFINS RECIPES

GLUTEN FREE BLUEBERRY MUFFINS RECIPE | ALLRECIPES

Gluten Free Blueberry Muffins Recipe | Allrecipes image

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!

Provided by bakerb

Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 1 dozen muffins

Number Of Ingredients 8

Ingredients

1?½ cups confectioners' sugar
1 cup almond meal
¾ cup butter, melted
½ cup gluten-free flour
6 egg whites, beaten
¼ teaspoon xanthan gum
¾ cup fresh blueberries
2 tablespoons confectioners' sugar for dusting

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
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 : Calories 219.6 calories, CarbohydrateContent 21.1 g, CholesterolContent 30.5 mg, FatContent 13.3 g, FiberContent 0.3 g, ProteinContent 5.7 g, SaturatedFatContent 7.5 g, SodiumContent 112.8 mg, SugarContent 17.6 g

THE BEST GLUTEN-FREE BLUBERRY MUFFIN RECIPE

The Best Gluten-Free Bluberry Muffin Recipe image

These gluten-free blueberry muffins are packed with fruit and topped with a little granulated sugar to give the muffin top a pleasant crunch.

Provided by GlutenFreeBaking.com Elizabeth Barbone

Categories Breakfast

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 15

Number Of Ingredients 10

Ingredients

2 cups Bob's Red Mill 1-to1 Baking Flour* ((9 3/4 ounces / 275 grams))
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened ((4 ounces/ 113 grams))
3/4 cup granulated sugar ((6 ounces/ 170 grams))
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk ((4 ounces / 150 grams))
2 cups blueberries
1/4 cup granulated sugar (optional, for topping)

Steps:

Preheat oven to 350 degrees F. Lightly grease 15 muffins cups or line them with paper liners.
Whisk together the flour blend with the baking powder and salt in a small bowl. Set aside.
In a large bowl, combine butter and granulated sugar. Beat on medium-low speed until thick. With the beater still running, add the eggs. Beat until combined.
Add the dry ingredients and mix on low speed. Mix until thick. Stop the mixer and add the milk and vanilla extract. Mix until a thick batter forms.
Gently fold in the blueberries with a rubber spatula.(If you are using frozen or cold blueberries, the batter will get VERY thick. This is totally normal.)
Spoon batter into prepared muffin pans. Fill each cavity about 2/3 full. Top each muffin with about 1 teaspoon of granulated sugar. (The sugar topping is optional.)
Bake until a cake tester inserted into the center of one of the muffins comes out clean, about 25 minutes.
Allow muffins to cool in the pan for five minutes and then transfer to a wire rack to cool completely.

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