200 g unsalted butter
50 g gluten-free plain flour
1 teaspoon xanthan gum
175 g ground almonds
250 g golden caster sugar
1 teaspoon vanilla extract
6 large free-range eggs
50 g white chocolate
200 g blueberries
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 a medium heat, 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). Whisk the whites well for 1 to 2 minutes, or until they start to froth. Then, using a metal spoon, stir the egg whites into the flour mixture a little at a time – you want to keep it as light and airy as possible so make sure you don't stir too much. Roughly chop and add the white chocolate, along with half the blueberries, then stir briefly to combine.
Divide the mixture between the paper cases, then sprinkle over the remaining blueberries. Place on the middle shelf of the hot oven for 15 to 20 minutes, or until golden and an inserted skewer comes out clean. Leave to cool on a wire cooling rack, then serve.
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BUYING SUSTAINABLY SOURCED FISH
Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.
When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.
For further information about sustainably sourced fish, please refer to the useful links below:
Marine Stewardship Council