Gluten Free Blueberry Muffins

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!

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 220 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 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.