blueberry muffin bites, gluten free, dairy free

Oh dear here it is, a new week, but with it is a new recipe to help ease the sting of Monday morning blues;-)  These blueberry muffin bites are gluten free and dairy free, but sweet and small, and full of summer sunshine.

Ahhhhhhh, summer sunshine, I miss that summer sunshine!!! These muffins bites were at the request of Fancy Miss, who wanted something blueberry, and with a hint of sweet, but for me they bring back the warm lazy days of summer, like a mini-muffin vacation, lol.  Go on, make them, and then sit back, close your eyes and enjoy the mini-muffin vacation with me!!!

These are quick to make, and have almond meal in them, I find it adds a nice nutty note and helps keep the texture light and moist, a requirement in a good blueberry muffin bite!  I did use frozen blueberries too, as the fresh are very blahhh right now, so that adds extra moisture(not sure how much of a change it would be if you used fresh).

For this recipe I use my Gluten Free Flour Blend, since I find it always bakes up well and is easy and cheap to keep on hand.

blueberry muffins, gluten free, dairy free


  • 3/4 cups sugar
  • 2 1/4 cups gluten free flour blend
  • 1/2 cup ground almond meal
  • 1 tablespoon baking powder
  • 1 teaspoon sea salt
  • 1 1/4 cup frozen blueberries
  • 2 Large eggs(egg free option at bottom)
  • 1/4 cup olive oil
  • 1/4 cup melted coconut oil
  • 1 cup almond, coconut or cashew milk
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons vanilla
  • 5-7 drops young living orange oil(optional)
  • Zest one clementine peel, dried
  • 1 scoop vanilla protein powder(optional) (ProFit will work here)
  • 1 tablespoon psyllium husk meal(powder) if making egg free only!!


Step 1
In a small bowl mix your 1 cup coconut, cashew or almond milk with your 1 tsp of apple cider vinegar, allow to stand at least 5 minutes.
Step 2
In mixing bowl whisk together your gluten free flour,almond meal, baking powder, salt and sugar. (Vanilla protein powder would be added here if you are using it)
Step 3
blueberry muffin bites
Into your mixing bowl, whisk your 2 eggs, vanilla, Young Living orange oil(if using), olive oil and coconut oil. blend well. Into this stir your non-dairy "buttermilk".
Step 4
blueberry muffin bites
Gently fold in your frozen blueberries and the dried clementine peel.
Step 5
Scoop into mini-silicone muffin pans, I allow the batter to round out of the mini cups, as it is now partially frozen, this allows for greater loft and rising.
Step 6
If you are so inclined, which we always are:-) you can drizzle the top with a bit of lemon juice and sugar, and then sprinkle with just a pinch of turbanido sugar, to give it that nice bakery shop crunch topping.
Step 7
Bake 18-22 minutes at 350*(longer than you anticipate, because of the almond meal). Remove when they are firm to the touch and lightly golden on the top.
Step 8
If you are making this eggs free use 1 Tbsp psyllium husk meal and 4 Tbsp water, mix and allow to stand for 5 min, until gelled, add in place of eggs.


In this recipe I used clementine peels, since my kids can eat them like candy, we always have peels available.  Since they are so thin skinned you can just let them sit out and dry, then chop or grind them for use in recipes:-)  The Young Living oil adds a much more intense orange flavor to the recipe, and the benefits of orange oil(vitamin C to ward off winter colds:).  I also love adding Shakeology powder to my baked goods, it gives a good boost of nutrition with no extra work, and does not change the texture or tenderness of the recipe at all.

You may also be wondering why I used both olive oil and coconut oil, and that is a baking secret I learned a while ago, I will let you in on it:-)  Olive oil helps to make your baked goods moist and tender, while adding a nice crunch to the outside, and coconut oil absorbs into your food, and adds moisture and nutrition to anything it is in:-) win-win for my baked goods!!

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