Easy Gluten Free Blueberry Muffins Recipe in the Blender

A simple gluten-free blueberry muffins recipe that doesn’t require multiple bowls for dry ingredients and wet ingredients. All ingredients can be added to the blender, then poured into the muffin pan for baking. Super easy and super delicious!

These gluten-free muffins have the perfect sweet, tangy taste that usually comes from yogurt, gluten, refined sugar muffins. And they’re bursting with blueberry goodness. Without the need for multiple bowls and tools, these blender muffins make clean up a breeze. Your ingredients, measuring cup and blender are all you need.

This gluten free blueberry muffins recipe doesn’t include refined sugar or dairy, which also makes them paleo complaint. Since they come together quickly and with very little clean up, they are great for Sunday meal prep to have quick breakfasts throughout the week. Add a scoop or two of Vital Proteins Collagen Peptides to the mix for an added boost of protein.

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What are the ingredients in these gluten-free blueberry muffins?

Gluten-free baking has its own tricks and can vary significantly from standard baking. These gluten free blueberry muffins are also paleo compliant, but still include simple ingredients you can find at the grocery store (and Costco).

• Eggs -Real, full eggs are recommended in this recipe as I have not yet had luck with flax eggs or another egg replacer.
• Coconut milk – The coconut milk in this recipe replaces the whole milk you would generally find in regular muffins, making them a great dairy-free option. If you prefer almond milk, it will also work.
• Lemon juice – The lemon juice helps give these muffins a slight tang flavor.
• Coconut oil – The coconut oil replaces the butter you would normally find in a muffin recipe. Though if you can have it, I strongly recommend some melted butter on your muffin just before eating.
• Maple Syrup – The maple syrup replaces the refined sugar you would find in muffins.
• Coconut sugar – The coconut sugar is used to replace brown sugar. Adding the coconut sugar with the maple syrup gives an extra depth of flavor.
• Cashews and almond flour – Cashews and almond flour work together in this recipe to replace the need for all purpose flour, oat flour, xanthan gum, a gluten-free flour blend and a starch, like potato starch.
• Vanilla extract, sea salt and cinnamon are used to enhance the flavor.
• Baking powder is used here to help the muffins rise. If you don’t have baking powder, you can sub for a heaping 1/2 tsp of cream of tartar and a scant 1/2 tsp of baking soda.
• Blueberries – extra blueberries, a full cup, is included in this recipe so every bite is sure to include a mouth full.

How to make this gluten-free blueberry muffin recipe?

Preheat oven to 350 degrees.

Add all ingredients except the blueberries to the blender. Adding in the order listed will allow the liquid on the bottom for easier blending.

Blend on high speed for about 90 seconds. If you have a Vitamix with specific settings, the “Smoothie” setting works great.

Add the blueberries to the blended muffin mixture but mix with a spoon.

Pour mixture into a muffin tin. I LOVE the Caraway muffin pan. It’s the best non toxic muffin pan I have used. It gives the muffins a golden brown outside that I can’t get as perfect with muffin liners.

Bake muffins for 20-25 minutes until the tops are slightly golden.

Sprinkle tops with a little extra coconut sugar if you like a little added sweetness.

Place muffins on a wire rack to cool for about 15 minutes before eating.

Serve with melted butter or just as-is.

Store in the refrigerator, in an airtight container for up to 4 days.

What’s the easiest way to clean the blender when you’re done?

Vitamix suggests rinsing the blender with warm water, then fill halfway with warm water, add 2 drops of dish soap and blend on high for 60 seconds. Rinse out soapy water and place on a mat to dry upside down when done.

I’ve been using this method for years and find it works great and keeps clean up super simple.

Can you freeze these gluten-free blueberry muffins?

These muffins freeze really well! Just bring them to room temperature first (to avoid extra moisture/freezer burn) and store in an airtight container for up to 4 months.

When you’re ready to reheat, no need to thaw first. You can heat in the microwave for 40 seconds or pop them in the oven on 350 for about 10 minutes.

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