Easy Gluten and Dairy Free Blueberry Muffins

Close up photo two gluten and dairy free blueberry muffins stacked with a bite out of the top muffin to show fluffy texture.

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.

Jennifer Farley

Prep Time 10

Cook Time 25

Total Time 35

Serving Size 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.

Please note nutrition facts are automatically calculated, and are only an estimate, not a guarantee.

Nutrition