GLUTEN FREE BLUEBERRY MUFFINS RECIPE (WITH ALMOND FLOUR)
Gluten Free Blueberry Muffins recipe made with protein packed almond flour. Just 7-Ingredients, this blueberry muffin is easy to make, moist, and perfectly sweetened. It's heaven in muffin form. (Gluten-Free, Dairy-Free, Low-Sugar)
Provided by Linnie
Categories Breakfast
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 F.
- Prepare muffin tin with muffin liners or grease.
- Add all ingredients except the blueberries into a large bowl. Mix together until texture thickens and ingredients are combined.
- Fold in blueberries.
- Spoon batter evenly between muffin pan filling them almost full. (See Video)
- Bake for 20-25 minutes.
Nutrition Facts : Serving size 1 muffinCalories
FLOURLESS ALMOND-BLUEBERRY MUFFINS
No one will miss the flour in these pillowy-soft breakfast muffins, which are naturally gluten-free, grain-free and kosher for Passover.
Provided by Anna Stockwell
Categories Breakfast Wheat/Gluten-Free Muffin Blueberry Almond Passover Kosher for Passover Bake Spring Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Line a standard 12-cup muffin pan with paper liners. Whisk almond meal and cinnamon in a medium bowl; set aside.
- Using an electric mixer on high speed, beat egg yolks, granulated sugar, and vanilla in a large bowl until pale and doubled in size, about 3 minutes. Add almond meal mixture and applesauce and stir just to combine.
- Using electric mixer on high speed, beat egg whites and salt in another large bowl until stiff peaks form, about 3 minutes. Add half of egg white mixture to almond meal mixture and fold to combine, then add remaining egg white mixture and fold to combine. Gently fold in blueberries.
- Divide batter among muffin cups and top with almonds and demerara sugar. Bake muffins until tops are golden brown and a tester inserted into the center comes out clean, about 30 minutes. Transfer to a wire rack and let cool in pan at least 10 minutes before serving.
- Do Ahead
- Muffins can be made 3 days ahead. Store in an airtight container at room temperature.
FUN MINI MUFFINS -ALMOND MEAL- FLOURLESS
These mini muffins were made by a work colleague for a morning tea. They were so good, that I asked her for the recipe. If making these purposefully gluten free ensure that the chocolate, baking powder and thickened cream are all gluten free. Any artificial sweetener can be used in place of the sugar (if following a gluten-free diet take care that it is GF- splenda is gluten-free). You can really use any dried fruit or chip of your choice
Provided by Jubes
Categories Quick Breads
Time 35m
Yield 24 mini muffins, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180°C (fan forced).
- Mix all the dry ingredients in a bowl.
- In another bowl, whisk together all of the wet ingredients.
- Make a well in the middle of the dry ingredients and then add the wet ingredients. Mix as lightly as possible.
- Spray a 24 hole mini-muffin tray well with cooking oil.
- Cook for 15 minutes at 180°C (fan forced) for approx 15 minutes.
- Allow muffins to cool in trays for 5 -10 minutes. Twist the muffins to remove them from the trays.
Nutrition Facts : Calories 139.8, Fat 11.5, SaturatedFat 2.2, Cholesterol 59.7, Sodium 80.1, Carbohydrate 5.2, Fiber 2, Sugar 2.4, Protein 5.2
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