Flourless Blueberry Mini Muffins

4.7 from 3 votes
(Click the stars to vote)
A red circle with the letters FFA red circle with the letters GF

This post may contain affiliate links. Read my disclosure policy.

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.

Close up of flourless blueberry mini muffins on a wire rack.

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. 
Assorted flourless blueberry mini muffins on a countertop surrounded by a bowl and a scoop of blueberries.

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!
Ingredients for Flourless Blueberry Mini Muffins.

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.
Flourless blueberry mini muffins on a wire rack.

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.
Close up of a flourless blueberry mini muffin drizzled with maple cream cheese next to blueberries, with more muffins on a wire rack in the background.

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!

I also love making these for weekend brunches, as they’re the perfect size to enjoy with coffee next to heartier breakfast dishes like Gluten Free Ham and Cheese Strata or Gluten Free Eggs Benedict.

Flourless blueberry mini muffins on a wire rack, drizzled with maple cream cheese.

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 on a wire rack, drizzled with maple cream cheese.
4.7 from 3 votes

Flourless Blueberry Mini Muffins

Flourless Blueberry Mini Muffins are a bite-sized breakfast treat! Topped with a maple cream cheese drizzle, these are naturally gluten-free and packed with healthy ingredients.
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 24 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 (about)

For the Maple Cream Cheese:

  • 2 tbsp cream cheese
  • 2 tbsp 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 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.

Notes

This recipe was adapted from The Sweet Spot’s Gluten Free Cashew Butter Mini-Muffins.
Nutrition Facts
Flourless Blueberry Mini Muffins
Amount Per Serving
Calories 82 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g5%
Trans Fat 0.001g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 14mg5%
Sodium 29mg1%
Potassium 123mg4%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 2g2%
Protein 3g6%
Vitamin A 30IU1%
Vitamin C 1mg1%
Calcium 39mg4%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.

Categories:

More Gluten-Free Muffins and Treats

36 Comments
  1. Maureen Cameron

    Hi! These look really good! Do you have the nutritional info (including macros) for them by any chance?

  2. Phyll

    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.

    1. 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.

  3. Niki

    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! 🙂

  4. 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!

    1. 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.

  5. Ann Fulton

    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

    1. 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.

4.67 from 3 votes (1 rating without comment)

Leave a Comment

Recipe Rating




I accept the Privacy Policy