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Gluten-free and Sugar-free Blueberry Muffins

Gluten-free and Sugar-free Blueberry Muffins

Looking for a healthy blueberry muffin recipe? Try this gluten-free and sugar-free blueberry muffins, that fits also for lactose intolerance. Healthy and yummy!

02 October, 2016
Average: 1.9 (18 votes)

Type of dish

Dietary Consideration

serves for


total time

0 HR 45 MIN


100 g, pitted and chopped
4 large, separated
Chestnut Flour
50 g
Millet Flour
50 g
Almond Flour
2 tbsp
2 tbsp (cornstarch)
Baking Powder
1, gluten free
3 tbsp melted
150 g


How to Make Sugar-Free Blueberry Muffins 

To prepare a healthy version of blueberry muffins, sugar-free and gluten-free, first preheat the oven to 180°C (160° fan) and grease a 12-hole muffin tin.

Place the dates in a bowl and cover with hot water.

Leave to steep for around 10 minutes then drain and purée.

If necessary add a little of the water to create a thick cream.

Beat the egg whites until stiff. Fold in the egg yolks.

Mix together the chestnut flour, millet flour, almond flour, cornflour and the baking powder and fold into the egg mixture.

Stir in the date purée and the margarine.

Transfer approx. half the mixture to the muffin tin and add the berries.

Top with the remaining mixture and bake the gluten-free and sugar-free blueberry muffins for around 25 minutes until golden brown.

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