Description
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!
Ingredients
- 1 ½ cups confectioners’ sugar (Optional)
- 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 (Optional)
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 12