At a Glance:
Prep Time: 10 minutes mins
Cook Time: 12 minutes mins
Total Time: 22 minutes mins
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!
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!
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: 209 kcal , Carbohydrates: 15 g , Protein: 7 g , Fat: 15 g , Saturated Fat: 1 g , Trans Fat: 1 g , Cholesterol: 33 mg , Sodium: 70 mg , Potassium: 301 mg , Fiber: 3 g , Sugar: 9 g , Vitamin A: 67 IU , Vitamin C: 3 mg , Calcium: 100 mg , Iron: 1 mg
Course: Breakfast
Cuisine: American