Breakfast American, French president butter gluten-free blueberry muffin, almond paste, sorghum flour, blueberries, almonds, dessert, breakfast, entertaining

Président® Butter Gluten-Free Blueberry Muffin

Use France’s favorite butter to make these simple muffins that are so light and fluffy, you’d never suspect they’re gluten-free.

★ ★ ★ ☆ ☆
3.3 of 5 - 3 reviews
Prep Time
15 min
Cook Time
15 min
  • 7 oz Président Unsalted Butter
  • 7 oz almond paste
  • 7 oz sugar
  • 3 oz sorghum flour
  • 2 cup fresh or frozen blueberries
  • 1/2 cup natural sliced almonds
  1. In a bowl, cream the almond paste and sugar together using an electric mixer.
  2. Add the Président butter, and cream until smooth.
  3. Add the sorghum flour.
  4. Pipe the batter into an ungreased muffin pan and top with blueberries and almonds.
  5. Bake at 350°F for 13-15 minutes.
Expert Tip

Almond flour can be substituted for sorghum flour.

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