Gluten and Dairy Free Blueberry Muffins (Easy Blender Recipe)
Some mornings call for a blender, a handful of pantry staples, and a recipe you can trust. These gluten and dairy free blueberry muffins are exactly that. They’re naturally gluten free, dairy free, refined sugar free, and made with simple ingredients like almond flour, cashews, maple syrup, and coconut oil. Perfect for mornings when you forgot to plan ahead or need a quick snack before running out the door.
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I’ve been developing gluten free and dairy free recipes for over a decade, and one thing I know for sure is this: the simpler the method, the more likely it is to get made again. As a full-time working mom with three boys and a travel baseball schedule that rarely slows down, sometimes I just need a quick snack that doubles as a light meal that everyone will eat.
I’ve recently started making these muffins with a quick streusel topping, but we’ve been enjoying them for years without it. It’s just a bonus bit of sweetness (my 11 year old said “Oh Mom, a lot of people are going to like this!”).
These blueberry muffins are soft and tender with juicy pockets of blueberry and just enough sweetness to feel like a treat without being heavy. And the base is a mix of almond flour and cashews instead of a gluten free flour blend (which keeps these nightshade free).
They’re especially perfect in spring and summer when blueberries are in season, but I make them year-round. They work for quick weekday breakfasts, after-school snacks, or packed into a cooler for long tournament days at the ball field.
You can find more easy options in my gluten free breakfast recipe collection, or try these almond flour-oatmeal breakfast cookies for another grab-and-go option.
Why You’ll Love Gluten Free Blender Muffins
- Everything blends in one pitcher. No separate bowls, no flour mixtures, no complicated steps.
- Ready in 35 minutes start to finish.
- Made with simple pantry ingredients like almond flour, cashews, maple syrup, and coconut oil.
- Naturally gluten free, dairy free, refined sugar free, and freezer friendly.
Ingredient Notes
Almond Flour – Use finely ground blanched almond flour, not almond meal. Almond meal is coarser and will make the muffins dense. I usually buy mine at Costco.
Raw Cashews – Whole, unsalted raw cashews are key here. They fully blend into the batter and help create structure without a gluten free flour blend. Do not use roasted or salted cashews.
Coconut Milk – Full-fat canned coconut milk is what I typically use, but any milk, dairy based or dairy free, will work. If using canned, stir it well before measuring.
Maple Syrup – Use pure maple syrup, not pancake syrup.
Full ingredient list can be found in the recipe card below.
How To Make Gluten and Dairy Free Blueberry Muffins
- Preheat the oven to 350°F. Line a muffin pan with liners or lightly grease the pan.
- Add the eggs, coconut milk, vanilla, lemon juice, coconut oil, maple syrup, coconut sugar, cashews, almond flour, baking powder, salt, and cinnamon to a high-speed blender. Blend for 45–60 seconds, until completely smooth.
- Add the blueberries to the batter and gently stir to incorporate. Do not blend the blueberries.
- Divide the batter evenly between the muffin cups.
- In a small bowl, mix the coconut sugar, walnuts, almond flour, cinnamon, and coconut oil until crumbly. Sprinkle evenly over the tops of the muffins.
- Let the muffins cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
- Bake for 20-25 minutes until the tops are just starting to brown.
Jen’s Recipe Tips
- If you don’t have a high speed blender, you can either soak the cashews for 30 minutes in boiling water before blending, or replace the cashews with ⅓ cup cashew butter and mix the batter with electric beaters instead.
- This recipe works best with fresh blueberries, but if you need something to do with frozen blueberries, this blueberry lemon overnight oats recipe is best with frozen berries.
Troubleshooting and FAQs
Make sure your baking powder is fresh and avoid overmixing after adding the blueberries. Also confirm you’re using finely ground blanched almond flour, not almond meal.
If your batter is too thin or the berries are very large, they can sink. Gently fold them in and divide the batter evenly right away so they stay suspended.
I don’t recommend frozen blueberries in this recipe as I think they will be too moist and bled into the batter.
Almond flour muffins need to be fully set before removing from the oven. Bake until the tops are lightly golden and the centers feel just firm. They will continue to set a bit as they cool.
Easy Gluten and Dairy Free Blueberry Muffins
Equipment
Ingredients
For the Muffins
- 3 large eggs
- ½ cup coconut milk (or any dairy/non-dairy milk of choice)
- 2 teaspoons vanilla extract
- 2 teaspoons lemon juice
- 3 tablespoons coconut oil
- ½ cup maple syrup
- ¼ cup coconut sugar
- ½ cup cashews (raw, whole)
- 1½ cups blanched almond flour
- ¼ teaspoon sea salt
- ½ teaspoon cinnamon
- 1 teaspoon baking powder
- 1 cup blueberries (fresh)
Cinnamon Walnut Streusel (optional but recommended)
- ¼ cup coconut sugar
- 2 tablespoons walnuts (chopped)
- 2 tablespoons blanched almond flour
- ¼ teaspoon cinnamon
- 1 tablespoon coconut oil softened
Instructions
Make the Muffin Batter
- Preheat the oven to 350°F. Line a muffin pan with liners or lightly grease the pan.
- Add the eggs, coconut milk, vanilla, lemon juice, coconut oil, maple syrup, coconut sugar, cashews, almond flour, baking powder, salt, and cinnamon to a high-speed blender. Blend for 45–60 seconds, until completely smooth.
- Add the blueberries to the batter and gently stir to incorporate. Do not blend the blueberries.
- Divide the batter evenly between the muffin cups.
Streusel Topping (if using)
- In a small bowl, mix the coconut sugar, walnuts, almond flour, cinnamon, and coconut oil until crumbly. Sprinkle evenly over the tops of the muffins.
Bake the Muffins
- Bake for 20-25 minutes until the tops are just starting to brown.
- Let the muffins cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Notes
- If you don’t have a high speed blender, you can either soak the cashews for 30 minutes in boiling water before blending, or replace the cashews with ⅓ cup cashew butter and mix the batter with electric beaters instead.
- Store in an airtight container in the refrigerator for up to 4 days.
- These muffins freeze well for up to 3 months. Warm slightly before serving for the best texture.
Nutrition
About Jen
I create nightshade-free, dairy-free, and gluten-free recipes that the whole family will love. After years of managing my own food sensitivities, I’ve learned how to make dishes that are flavorful, fun, and easy enough for busy weeknights. Let’s bring joy back to your table, one recipe at a time. More About Me
