GLUTEN FREE MUFFINS RECIPE RECIPES

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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     Blueberry Muffins

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 1 dozen muffins

Number Of Ingredients 8

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

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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