These Gluten Free Dairy Free Blueberry Muffins prove that breakfast has never been easier! They are a quick and easy breakfast or snack. These gluten free blender muffins require just a handful of healthy ingredients. In addition, they are completely flourless and made in a blender!

Dairy free blueberry muffins with almond milk

Why You’ll Love This Recipe

  • These muffins are made in a blender. They require only a few minutes of prep time.
  • They are made with healthy ingredients.
  • These light and fluffy muffins are loaded with fresh juicy blueberries!
  • No need to dirty a mixing bowl.
  • This recipe is made without xantham gum, without milk, and without white sugar. Try these delicious Dairy Free Chocolate Chip Cookies!
  • They are easy enough for any time of the day, any day of the week.
  • Since they are flourless, these muffins are extra moist and not dry.
  • Check out these Cassava Flour Blueberry Lemon Muffins for another option!
  • This recipe is Paleo, Grain Free, Gluten Free, Dairy Free, and Flourless.
Muffins on a white plate

How to Make

Step 1

First, preheat oven to 375 degrees Fahrenheit. Line a muffin pan with paper liners.

Step 2

Add all ingredients except blueberries to a blender or food processor. Process until smooth and uniform.

Step 3

Then, carefully fold in blueberries.

Step 4

Bake for 12 to 14 minutes or until toothpick inserted comes out clean.  Mine were perfect at 14 minutes!

Step 5

Finally, store Gluten Free Dairy Free blueberry muffins in fridge.

Gluten free dairy free blueberry muffins in muffin tray

Expert Tips & Tricks & Substitutions

Thoroughly mix muffin batter. Since nut butter is difficult to mix, continue blending or food processing until batter is uniform and smooth.

After batter is mixed, carefully fold in blueberries so as to not break them. If using frozen blueberries, thaw completely and squeeze out ALL excess liquid. Otherwise, the blueberry juice will yield mushy muffins.

Do not over bake the muffins. Once a toothpick inserted comes out clean, remove from oven.

I highly recommend using paper liners (or silicone liners). I have tested these muffins use just nonstick spray and they were crispy along the edges.

Creamy cashew butter or sunflower seed butter can be substituted for the almond butter. For a non-Paleo option, peanut butter can also be substituted.

Honey can be substituted for maple syrup.

Healthy muffins in pan

Frequently Asked Questions

Can you use frozen blueberries?

Yes, frozen blueberries can be used but thaw beforehand. Then, squeeze out ALL the excess moisture before folding into batter.

Can I use another nut butter?

Sure! Any creamy nut butter will work, but will slightly alter the taste. Peanut butter can be used but will yield a stronger flavor than almond or cashew butter.

How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 4 days.

Do I have to use a blender or food processor?

I highly recommend a blender or food processor, but you can mix by hand. Mix completely!

Can I choose another fruit instead of blueberries?

Sliced strawberries, raspberries, and blackberries can be used.

You May Also Like

If you make this recipe, I would love to see it! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more healthy ideas, see my Breakfast Recipes page.

Dairy free blueberry muffins with almond milk
At a Glance:
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Get the Recipe: Gluten Free Dairy Free Blueberry Muffins

These Gluten Free Dairy Free Blueberry Muffins are super easy and made in a blender. Instead of flour, they are made with almond butter. These blender blueberry muffins are light, soft and fluffy. The blueberries are bursting throughout!
5 from 14 votes
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Ingredients

10 muffins

Instructions 

  • First, preheat oven to 375 degrees and line a muffin tray with muffin liners.
  • Add all ingredients except blueberries to a blender or food processor.
  • Then, blend until smooth and uniform.
  • Next, carefully fold in blueberries.
  • Fill muffin liners almost completely full, dividing batter equally between liners.
  • Then, bake for 12 to 14 minutes or until a toothpick inserted comes out clean.
  • Finally, remove from oven and serve!

Notes

  • Substitute almond butter with cashew butter, sunflower butter, or peanut butter (not Paleo).
  • Substitute honey for maple syrup if desired.
  • This recipe can be made in a mixing bowl if desired.  Thoroughly mix.
  • Check muffins around the 12 minute mark.  Add 1 or 2 more minutes if needed.
  • Muffins are done when a toothpick inserted comes out clean.
  • Store leftovers in an airtight container in the fridge for up to 4 days.
Calories: 209kcal, Carbohydrates: 15g, Protein: 7g, Fat: 15g, Saturated Fat: 1g, Trans Fat: 1g, Cholesterol: 33mg, Sodium: 70mg, Potassium: 301mg, Fiber: 3g, Sugar: 9g, Vitamin A: 67IU, Vitamin C: 3mg, Calcium: 100mg, Iron: 1mg
Author: Addison LaBonte
Course: Breakfast
Cuisine: American

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