Gluten Free Blueberry Muffins

1 ½ cups confectioners sugar

1 cup almond meal

¾ cup butter, melted

½ cup gluten-free flour

6 egg whites, beaten

¼ teaspoon xanthan gum

¾ cup fresh blueberries

2 tablespoons confectioners sugar for dusting

Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.

Mix 1 1/2 cup confectioners sugar, almond meal, butter, flour, egg whites, and xanthan gum together in a bowl until just combined. The mixture will be slightly grainy. Spoon batter into prepared muffin cups. Scatter blueberries onto batter.

Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool muffins in pan for 10 minutes before transferring to a wire rack. Dust with about 2 tablespoons confectioners sugar.