Gluten-Free Chocolate & Blueberry Muffins

*recipe inspired by Jamie Oliver*

I’m spending the weekend at Gavin’s so I decided last minute, to bake him some goodies, that could travel well. I had some blueberries in the fridge that needed using up, and I know he likes muffins and cakes.

The last time I made blueberry and lemon muffins, I wasn’t the biggest fan! I don’t really like lemon, and the blueberries just didn’t mesh well with the muffin texture. I was more than disappointed!

So I researched a little online and really liked the sound of these ones. I liked the idea that they only had egg whites in, creating a light and fluffy muffin texture, which goes well with the juicy fruit and denseness that the almonds create.

I had to switch the white chocolate with dark, as Gavin is lactose-free, but I think this really added a nice twist to the light muffins.

And obviously the fact that these were actually catered for gluten-free bakers made it even better, as I am so used to just substituting gluten-free options and searching for gluten free equivalents to certain ingredients.

So enjoy these, they are such a breeze to make!

Chocolate & Blueberry Muffins (makes around 12)

200g unsalted butter (I used soya to keep it dairy free)

50g gluten-free plain flour

1tsp xanthan gum

175g ground almonds

250g golden caster sugar

1tsp vanilla essence

6 egg whites

50g white chocolate (I used dark and it worked out just as yummy!)

200g blueberries

  1. Preheat the oven to 180 degrees and line a muffin tin with cases
  2. Melt the butter in a small pan and then leave to cool slightly.
  3. Meanwhile, sieve the flour and xanthan gum into a bowl, then stir in the ground almonds and sugar. Add the melted butter and vanilla extract, then fold through.
  4. In another bowl, separate the egg whites (keep the yolks for another day) and whisk the whites well for 1 to 2 minutes, or until they start to froth
  5. Using a metal spoon, stir the egg whites into the flour mixture a little at a time
  6. Roughly chop and add the chocolate, along with half the blueberries, then stir briefly to combine
  7. Spoon the mixture into your muffin cases and then sprinkle over the remaining blueberries
  8. Bake for around 15-20 minutes, or until golden brown

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