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Flourless Blueberry Mini Muffins are a bite-sized breakfast treat or snack topped with a sweet maple cream cheese drizzle. They’re naturally gluten-free and packed with healthy ingredients!
6-Ingredient Gluten-Free Mini Blueberry Muffins
The world of gluten-free baking can be a bit daunting sometimes, with all of the many flours and starches and gums, etc. often needed to get the right flavors and textures. This muffin recipe takes all of that out of the equation. Instead, we’re making light and fluffy flourless blueberry mini muffins with just a few no-fuss ingredients, and you probably have them in the kitchen already!
It takes minutes to whip the batter up in the blender, followed by a short stint in the oven. These flourless blueberry muffins taste a lot like my Gluten-Free Banana Blueberry Muffins: light and spongy, with bright bursts of berries. It’s hard to resist eating as many as possible, all at once. Drizzled with a cream cheese glaze, you’ll want to savor every bite – all two of them.
Why You’ll Love This Recipe
I can’t wait for you to try these flourless blueberry blender muffins! Flourless desserts are perfect if you’re looking for an uncomplicated gluten-free recipe, or even if you just want to try something different. Here’s why you’ll love this one:
- Naturally gluten-free. Skip the gluten-free flour and additives. You only need 6 whole ingredients to make easy and healthy gluten-free blueberry muffins.
- Delicious and nutritious. The taste and texture of these muffins are amazing! So light and moist, and not overly sweet. Plus, ingredients like almond butter, bananas, and (of course) blueberries make these high in protein, nutrients, and antioxidants.
- The perfect to-go snack. Their small size makes these mini muffins super portable. Pack them into containers and take them along to work, school, picnics, and on road trips.
What You’ll Need
Here’s a quick overview of what you’ll need to make these flourless mini muffins. Don’t forget to scroll to the recipe card for the full details:
- Almond Butter: Sticky almond butter helps to bind the ingredients together in this flourless baking recipe. You can also use another kind of nut butter, like cashew butter or peanut butter.
Bananas: Like in banana bread recipes, I recommend using bananas that are a bit riper and, therefore, sweeter. Look for the ripest ones at the grocery store, or use up the older bananas in your fruit bowl.
- Eggs: For additional structure and richness.
- Vanilla: Use pure vanilla extract over imitation vanilla for the best possible flavor.
- Baking Soda and Apple Cider Vinegar: For leavening. Acidic vinegar reacts with the baking soda to help these flourless muffins rise.
- Blueberries: You can use fresh or frozen blueberries.
- Maple Cream Cheese Drizzle: I mix up equal parts maple syrup and cream cheese into a creamy, sweet glaze to drizzle over the muffins. So simple, so good!
How to Make Flourless Blueberry Mini Muffins
Get out your blenders and preheat your ovens (to 400ºF, in this case), because we’re about to make the most perfect flourless blueberry mini muffins.
- Prepare the 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 Pan: Plop a spoonful of batter into each well of a greased mini muffin pan. Then, 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 for about 8-10 minutes.
- Glaze: After the baked muffins have cooled off a bit, make a quick cream cheese glaze by combining a couple of tablespoons of real maple syrup with 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.
Can I Make Regular-Sized Muffins Instead?
Yes. One mini muffin is roughly a third of the size of a large muffin, so this recipe will yield about 6-8 regular-sized muffins. The baking temperature and time will need to be adjusted to 350°F for 20-25 minutes, to give the larger muffins enough time to cook through.
Tips for Success
Here are some final tips for making the best flourless mini muffins:
- 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.
- 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.
More Muffin Add-Ins and Variations
This recipe is definitely a keeper! These mini muffins are so similar to banana bread (or banana muffins) that you can really customize them in a lot of the same ways. There are so many variations that you can try that I’m sure would come out great. Here are some ideas:
- Nuts: Who doesn’t love banana nut bread? Crush up pecans and sprinkle them into the batter with the blueberries for some crunch.
- Strawberries: Make strawberry mini muffins with chopped in-season strawberries. Raspberries would also be delicious.
- Chocolate Chips: Swap out the blueberries and make mini chocolate chip muffins instead.
- Glaze: If cream cheese isn’t your thing, or if you’re making dairy-free muffins, mix powdered sugar with a splash of maple syrup.
- Vegan Mini Muffins: To make vegan flourless blueberry muffins, try an egg substitute for baking like “chia eggs”. Whisk 2 tablespoons of ground chia seeds or flax seeds with 6 tablespoons of warm water, then let the mixture sit to thicken before adding it to the batter. The muffins will be a bit denser. Swap the cream cheese for dairy-free frosting.
Ways to Serve
Blueberry mini muffins are such yummy little bites. They make a great light breakfast when enjoyed with a Chai Smoothie. And if you want to keep it dairy-free, try this Strawberry Banana Smoothie. You can also take them on the go as a gluten-free snack. My kids love it when I pack these into their school lunches!
How to Store These Homemade Mini Muffins
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.
Can I Freeze Flourless Blueberry Muffins?
Yes! These gluten-free muffins are freezer-friendly. I recommend wrapping the individual muffins up in aluminum foil before sealing them inside a freezer bag. Freeze for up to 1 month, and thaw at room temperature before serving.
Flourless Blueberry Mini Muffins
For the Maple Cream Cheese:
- 2 tbsp cream cheese
- 2 tbsp maple syrup
- 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 T of batter in each muffin cup. Top each one with about three blueberries. Divide the remaining batter between the muffin cups, about 1 T 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.