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Gluten-free chocolate & blueberry muffins
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Total Time:
40 minutes
40 minutes
Indulgent gluten-free blueberry muffins with white chocolate accents
Ingredients:
- 50 g gluten-free plain flour
- 1 teaspoon xanthan gum
- 175 g ground almonds
- 250 g golden caster sugar
- 6 large free-range eggs
- 50 g white chocolate
- 200 g blueberries
- 200 g unsalted butter
Instructions:
- Preheat the oven to 180ºC/350ºF/gas 4. Line a 12-hole muffin tray with paper cases. Melt the butter in a small pan over medium heat, then let it cool slightly. In a bowl, sift the flour and xanthan gum, add ground almonds and sugar. Mix in melted butter and vanilla extract. In another bowl, whisk egg whites until frothy. Gently fold egg whites into the flour mixture, being careful not to overmix. Stir in chopped white chocolate and half the blueberries. Divide batter into paper cases, top with remaining blueberries. Bake on the middle oven shelf for 15-20 minutes until golden and a skewer comes out clean. Cool on a wire rack and enjoy.
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