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zoom in view of one baked gluten free blueberry muffin on a wire rack

Easy Gluten Free Blueberry Muffins Recipe in the Blender


  • Author: Jennifer Farley
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Diet: Gluten Free

Description

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


Ingredients

Units Scale

Instructions

  1. Pre-heat oven to 350 degrees and line a muffin tin with muffin liners or use a non toxic, nonstick muffin pan like Caraway.
  2. Add everything except the blueberries into the blender.
  3. Blend until smooth (about 45-60 seconds).
  4. Add blueberries to blender and stir by hand.
  5. Pour batter into muffin cups and fill 2/3 -3/4 full.
  6. Bake for 20-25 minutes until the tops are slightly golden and a toothpick comes out clean.
  7. Let cool on a wire rack for 10-15 minutes before eating.

Notes

  • For best results, use fresh blueberries instead of frozen blueberries.
  • If you don’t have a blender, you can replace the cashews with 1/3 cup of cashew butter and use an electric hand mixer.
  • I have not made these in a jumbo muffin pan for a bakery-style muffin, but it should work.
  • Optional: sprinkle the tops of the muffins with extra coconut sugar for added sweetness
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Blender

Nutrition

  • Serving Size: 1 muffin
  • Calories: 241
  • Sugar: 14.2g
  • Sodium: 73.3mg
  • Fat: 16.3g
  • Saturated Fat: 6g
  • Carbohydrates: 20.2g
  • Fiber: 2.1g
  • Protein: 6g
  • Cholesterol: 46.5mg

Keywords: gluten free blueberry muffins recipe, blender muffins, paleo blueberry muffins