Gluten-free blueberry cupcakes recipe

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  • Gluten-free
makes: 12
Skill: easy
Cost: cheap
Prep: 10 min
Cooking: 30 min

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


  • 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


  • 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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