This post may contain affiliate links. Read my disclosure policy.
Moist and tender Flourless Blueberry Mini Muffins are easy blender muffins filled with juicy blueberries and finished with a sweet maple cream cheese drizzle. They’re naturally gluten-free (no fancy gums, flours, or starches!) and made with wholesome ingredients like bananas and almond butter. It’s the perfect bite-sized breakfast or snack!
Why You’ll Love These Flourless Mini Blueberry Muffins
I can’t wait for you to try these flourless blueberry mini muffins! It takes minutes to whip up the batter in the blender, followed by a short stint in the oven. These light and spongy gluten free mini muffins actually taste a lot like my banana blueberry muffins, only this time, I’ve made the muffins naturally gluten-free without any flour or starches. Drizzled with a sweet cream cheese glaze, you’ll want to savor every bite– all two of them! Here’s why you’ll love this recipe:
- Made without flour. Yep, there’s no gluten-free flours or additives here. In fact, these flourless blueberry muffins only need 6 easy ingredients! Almond butter, eggs, and bananas give these muffins structure while making the recipe extra wholesome.
- Made in the blender. I love blender muffins! Just like blender pancakes, making muffin batter in the blender is easy to do and it makes things super speedy. It also helps whip a lot of air into the batter, for light, fluffy baked goods. I use the same technique for my flourless chocolate zucchini muffins.
- Moist and tender. The taste and texture of these flourless muffins is amazing! They’re soft and moist, with bright bursts of berries. Once you add a drizzle of sweet cream cheese glaze, it’s hard to resist eating as many as possible, all at once.
- Take them to go. These sweet mini blueberry muffins are the perfect small size to pack in lunch boxes for work, school, or picnics. They’re one of my family’s favorite road trip snacks, and I’ll often make a BIG batch since they store well in the freezer, too.
What You’ll Need
When I first went gluten-free, the world of baking seemed daunting, with all the different flours, starches, and gums that were seemingly needed to get the right flavors and textures! So, I created this flourless mini blueberry muffins recipe that takes a lot of that guesswork out of the equation.
Here are some notes on the easy (and still gluten-free) ingredients you’ll need. Don’t forget to scroll to the recipe card for a printable list with the full recipe details.
- Almond Butter: Sticky almond butter helps bind the ingredients in this flourless muffin recipe. You can also use another kind of nut butter, like cashew butter or peanut butter, but I love the mild flavor of almonds.
Bananas: Similar to making banana bread, use the ripest bananas you have. It’s a great way to use up the older bananas in your fruit bowl. - Eggs: Since this muffin recipe doesn’t use flour, eggs are important for structure. While I haven’t tried this recipe with a flax or chia egg, I believe you could use an egg substitute with similar results.
- Vanilla: Use pure vanilla extract over imitation vanilla for the best possible flavor.
- Baking Soda and Apple Cider Vinegar: For leavening. The acidity of the vinegar reacts with the baking soda to help these flourless muffins rise. If you don’t have apple cider vinegar, substitute white vinegar instead.
- Blueberries: You can use fresh or frozen blueberries. If you’re using frozen blueberries, there’s no need to defrost them first. They can be added to the muffin batter and baked right from frozen.
- Maple Cream Cheese Drizzle: I mix up equal parts maple syrup and cream cheese to make a creamy, sweet glaze to drizzle over the muffins. So simple, yet SO good.
How to Make Flourless Blueberry Muffins
Since you’ll make the flourless muffin batter in your blender, these blueberry muffins are ready for the oven quickly, and clean-up is just as quick! Follow these steps and be sure to scroll to the recipe card for printable instructions.
- Prepare the flourless batter. Start by blending almond butter with the bananas, to get a smooth puree. Next, add the eggs and remaining ingredients, and blend again.
- Fill the muffin pan. Plop a spoonful of batter into each well of a greased mini muffin pan. Top each muffin with about 3 blueberries, followed by another spoonful of batter. This is the best way to ensure that the blueberries are evenly distributed (versus mixing them right into the batter).
- Bake. Bake your flourless muffins at 400ºF for 8-10 minutes.
- Glaze: After the baked muffins have cooled off a bit, make a quick cream cheese from a couple of tablespoons of real maple syrup and equal parts cream cheese. Scoop this into a sandwich bag, snip the corner, and pipe it over the muffins for a hint of tangy sweetness. Enjoy!
Tips & Variations
Flourless baking is different from regular baking, but with the right ingredients, you’ll find that the results are just as good. Here are some final tips for getting the best texture and flavor out of this mini blueberry muffins recipe, plus some recipe variations to try the next time you make them.
- Keep an eye on the muffins while they bake. Not all ovens are the same, and mini muffins bake quickly. I recommend checking them around the 6-8 minute mark and going from there.
- Blend the batter thoroughly. In other baking recipes, overmixing the batter can lead to dense, tough cakes, quick breads, and muffins. However, since there’s no flour in this recipe, it’s almost impossible to over-blend your muffin batter. Make sure to blend the batter until it’s smooth and even, this way there won’t be any surprise chunks in the finished muffins.
- Add nuts. Crush up pecans, walnuts, or another nut and fold them into the batter with the blueberries to add crunch to these flourless blueberry muffins.
- Use another fruit. Blueberries are delicious in these mini muffins, but so are raspberries, blackberries, and chopped strawberries!
- Add chocolate chips. Swap out the blueberries and make mini chocolate chip muffins instead.
- Different glaze. Feel free to skip the maple cream cheese glaze or replace it with vanilla glaze instead. Or, if you’d prefer a dairy-free alternative, mix powdered sugar with maple syrup.
Can I Make Full Sized Gluten Free Blueberry Muffins Instead?
Sure! One mini muffin is roughly a third of the size of a large muffin, so this recipe will yield about 6-8 large muffins. You’ll need to adjust the temperature and baking time to 350°F for 20-25 minutes, to give the larger muffins enough time to cook through. I also have a recipe for traditional gluten-free blueberry muffins made with gluten-free flour.
Proper Storage
- Counter – Flourless muffins can be stored airtight at room temperature for up to 4 days. Placing a paper towel underneath and over top of the muffins can help to keep them from getting soggy.
- Freezer – These mini blueberry muffins are very freezer-friendly. I recommend wrapping the individual muffins in aluminum foil before sealing them inside a freezer bag. Freeze for up to 1 month, and thaw at room temperature before serving. They’re great to take on the go!
Make It a Meal
These flourless blueberry muffins make a great light breakfast when enjoyed with coffee, tea, or a chai smoothie or strawberry banana smoothie. I’ll regularly take these mini muffins on the go as a gluten-free snack, and my kids love it when I pack them into their school lunches! On weekends, gluten free mini muffins are great to make for brunch, as they’re the perfect light, sweet bite next to hearty breakfast dishes like gluten free ham and cheese strata or gluten free eggs benedict.
More Gluten-Free Muffins Recipes
Flourless Blueberry Mini Muffins
Ingredients
- 1 cup almond butter
- 2 small bananas
- 2 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- 1 cup blueberries (approximately)
For the Maple Cream Cheese:
- 2 Tablespoon cream cheese
- 2 Tablespoon maple syrup
Instructions
- Preheat your oven to 400°F. Spray with cooking spray or grease mini muffin pan.
- Mix almond butter and bananas in a blender until pureed and smooth.
- Add the eggs, baking soda, and vinegar, and blend well.
- Place about 1 Tablespoon of batter in each muffin cup. Top each one with about three blueberries. Divide the remaining batter between the muffin cups, about 1 Tablespoon more on each.
- Bake for 8-10 minutes.
- Let cool for a few minutes in the pan, then remove from the pan to cool on a rack.
Cream Cheese Drizzle:
- Combine 2 tablespoons softened cream cheese (regular or light) and 2 tablespoons real maple syrup and stir until smooth.
- Transfer the cream cheese glaze to a sandwich bag with the corner snipped off, and drizzle over the tops of the muffins.
Notes
Did you make this?
Leave a rating below and tag @cupcakesandkalechips on Instagram and hashtag it #cupcakesandkalechips
Hi! These look really good! Do you have the nutritional info (including macros) for them by any chance?
The nutritional info is in the recipe card.
Can I make these muffins larger, in a regular muffin tin (12 muffins)? If so, how long to bake them. Can’t wait to make them this weekend. Thank you for the recipe.
I have not made them in a regular size muffin tin, but I have seen similar recipes baked at 350°F for 20-25 minutes, so you could try that. I think the lower temperature would allow them to cook through the middle without getting overcooked on the outside.
Do you have many nut free snack recipes
Hi Macy. Absolutely! I have several nut free snack recipes that you can find here: https://cupcakesandkalechips.com/tag/nut-free/
One of my favorite nut free snacks also happens to be one of my most popular snack recipes on Cupcakes & Kale Chips… No Bake Apricot Chia Energy Bars!
I just made these & OH MY GOODNESS are they yummy! I only had a few frozen blueberries, so once they ran out I improvised. I cut an apple into little pieces, tossed them with grape seed oil and cinnamon, and used them in place of blueberries. I think they turned out even better than the blueberry ones! Thank you so much for the delicious low-carb recipes! 🙂
Oh wow, love the apple idea!
I am featuring these delicious muffins this week on Allergy-Free Wednesdays 🙂
Oh my goodness, thank you so much!! I am honored!
We love that cashew butter muffin too, and this is a great spin! don’t be afraid of the gf leap….once you get some ingredients, it’s not so bad, i know I would certainly help you, so don’t hesitate to ask! Thanks for sharing on Allergy free wednesdays!
Thanks, I’ll have to just get up the courage to tackle it. I have a few of the flours and starches and such around, but I was stubborn and didn’t just buy a gluten-free flour blend. I haven’t takent he time to make up my own yet, but I plan to in the next few days.
How many mini muffins does this recipe make?
Thanks!
I filled one mini muffin pan, so it made 24. I will update the recipe, since it wasn’t clear. Thanks!
Blueberries and maple.. yumm! Almost like pancakes 🙂
Thanks! I love blueberries and maple together!
OOOH….these look lovely. Thanks for sharing the recipe and thanks for all the links too!!! Bring on the muffins.
Thank you! I know – so many great variations on blueberry muffins to check out!
Who doesn’t love mini muffins? That maple cream cheese drizzle just sounds amazing!
Mini-muffins are perfect to have a nice, little treat. And they are the perfect size for kids – my little guy loves them.
These sound great! I’m glad I found another gf participant.
Thanks! I’ll have to check out your recipe for the Challenge!
These are just too cute!
Thank you!!
Just read your post about the gluten intolerance. I posted a baked GF pancake that requires no special mixes…just almond flour and a couple other basic, healthy ingredients. Thought you might want to try. These muffins look yummy…and your photos are fantastic!
xo, Ann from The Fountain Avenue Kitchen
Hi Ann! Yes, I saw that recipe. I’ll have to try it out. I tried one with buckwheat flour. I was trying to make it like a Dutch Baby, but it didn’t turn out quite like that. Still tasty though. Thanks for the compliment on the photos. I am really working hard on photography.
What perfect ingredients for a muffin… so healthy and sort of like my regular banana spread with almond butter breakfast… only so much more interesting! Now I just need some ripe bananas!!
I guess this would be a fun way to mix up your usual breakfast. Let me know what you think!
Haha… love the little alien :).
I hope you’ll stop by and see my CCC selection.
ButterYum
Isn’t it so cute?!?! I’ll be sure to check out your muffins.
Those sound fantastic! I wonder if I can substitute anything for the bananas?
Hmm, maybe applesauce, though that might make them too runny? I’ve heard of some cake and brownie recipes lately that use sweet potatoes. Maybe that would work?
Maple, almond, blueberries….yum!
I love maple and blueberry together!
Hi. This recipe looks great and my one question is, no flour?
Yep, no flour! Weird, but it works.