Gluten-free blueberry cupcakes recipe

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  • Gluten-free
makes: 12
Skill: easy
Cost: cheap
Prep: 10 min
Cooking: 30 min
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  • Baking for someone on a gluten-free diet? Try Victoria Threader’s delicious blueberry cupcakes. Made with ground almonds and gluten-free flour and topped with creme fraiche, they taste just as good as they look.

    Like these? You’re going to love our classic blueberry muffins recipe!

    Ingredients

    • 150g ground almonds
    • 150g unsalted butter
    • 150g icing sugar
    • 100g gluten-free plain flour
    • 5 medium egg whites/10 tbsp of liquid egg white
    • 200g punnet of blueberries
    • Zest of 1 lemon
    • 60ml creme fraiche

    Method

    • Preheat the oven to 180°C/350°F/Gas Mark 4 and line the a 12-hole muffin tin with cupcake cases.

    • Melt the butter in the microwave for about a minute and leave to one side to cool. Sift the flour, icing sugar and almonds into a large bowl and add the lemon zest.

    • Whisk the egg whites until frothy and add to the flour, sugar and almond, then stir in the cooled melted butter.

    • Fold the blueberries into the mixture, reserving a few for decoration.

    • Divide the mix between the cases and bake for 25-30 minutes depending on your oven.

    • Test the cupcakes by inserting a toothpick to see if they are baked, if the toothpick comes out clean and they are golden on top, they are ready. Cool in the tins for 5-10 minutes then cool completely on a wire rack. Serve with a dollop of crème fraiche and top with a couple of blueberries.

    Top tip for making Gluten-free blueberry cupcakes

    Using icing sugar or custard powder in place of caster sugar gives you a lovely light cake.

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