Gluten-Free Blueberry Muffins

Zehava Krohn Recipe By
  • Cook & Prep: 30 m
  • Serving: 6
  • Contains:

Ingredients (11)

Main ingredients

Crumble Topping

Start Cooking

Prepare the Muffins

  1. Preheat oven to 365 degrees Fahrenheit. Line two cupcake pans with 12 cupcake liners.

  2. In the bowl of an electric mixer, beat egg whites on high speed until stiff peaks form. Slowly add sugar, baking powder, potato starch, and oil. Mix until incorporated. Fold in blueberries.

  3. Spoon batter into cupcake holders. Bake for 25 minutes or until tester comes out clean. Remove from oven and cool in baking tins for 5-10 minutes before removing to a wire rack.

  4. To prepare crumb topping, raise oven temperature to 400 degrees Fahrenheit. Mix ingredients into a crumble. Bake for 10-15 minutes. Brush the muffins with oil (or spray with cooking spray) and sprinkle with the crumble.

Variation:

If you prefer, mini chocolate chips can be used in place of blueberries.

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  • Nechama

    Gluten-Free Blueberry Muffins

    Blueberry Muffins

    Doesn't say when to add the egg yolks????? Do I leave them out???????
    Posted by Nech |January 6, 2017
    Replies:
    chani capland
    I was also wondering what happens to the yolks ?
    Posted by bexley|March 22, 2017
    Shulamis Ashkanazy
    Can these be frozen? Thanks.
    Posted by Shulamsi|April 2, 2017
    6
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  • Nechama

    Gluten-Free Blueberry Muffins

    Blueberry Muffins

    Doesn't say when to add the egg yolks????? Do I leave them out???????
    Posted by Nech |January 6, 2017
    Replies:
    chani capland
    I was also wondering what happens to the yolks ?
    Posted by bexley|March 22, 2017
    Shulamis Ashkanazy
    Can these be frozen? Thanks.
    Posted by Shulamsi|April 2, 2017
    6

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