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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

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


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. 


Units Scale


  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.


  • 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


  • 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