Method

​1 Preheat the oven to 180°C/fan 160°C/gas mark 4. Place your muffin cases in your tray.

2 Melt the butter in a small pan over a medium heat, then leave to cool slightly. Meanwhile, add the ground almonds, sugar, gluten-free plain flour and xanthan gum into a bowl. Add the melted butter and vanilla extract, and mix together.

3 In another clean bowl. Whisk the egg whites well for 1 to 2 minutes, or until they start to froth. Then, using a metal spoon, stir the egg whites into the flour mixture a little at a time – you want to keep it as light and airy as possible so make sure you don't stir too much. Add the white chocolate, along with half the blueberries (100g), then stir briefly to combine.

4 Divide the mixture between the paper cases, then sprinkle over the remaining blueberries (100g). Place on the middle shelf of the oven for 35 minutes, or until golden and an inserted skewer comes out clean. Leave to cool on a wire cooling rack, then serve.