Photo: Diliara Garifullina
Gluten Free Blueberry Muffins
8 ingredients
10 min + 25 min
1 dozen muffins
openrecipes
"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!"
Estimated Nutrition (whole recipe, rough)
775
Calories
21g
Protein
19g
Fat
130g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 cups confectioners' sugar
- 1 cup almond meal
- 3/4 cup butter, melted
- 1/2 cup gluten-free flour
- 6 egg whites, beaten
- 1/4 teaspoon xanthan gum
- 3/4 cup fresh blueberries
- 2 tablespoons confectioners' sugar for dusting (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes