*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!)
- Preheat the oven to 180 degrees and line a muffin tin with cases
- Melt the butter in a small pan and then leave to cool slightly.
- 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.
- 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
- Using a metal spoon, stir the egg whites into the flour mixture a little at a time
- Roughly chop and add the chocolate, along with half the blueberries, then stir briefly to combine
- Spoon the mixture into your muffin cases and then sprinkle over the remaining blueberries
- Bake for around 15-20 minutes, or until golden brown