These muffins are fluffy and moist, bursting with fresh blueberry flavor, and are gluten free, refined sugar free, and packed with the nutrients of nut butter, fruits, and pasture raised eggs.
Fun fact – I love blueberries but I have never liked them in things. Not in my waffles, in my pancakes, or in my muffins. Until now. Neil and I went blueberry picking in North Georgia (one of my fave things to do – anyone else or am I weird??) and we has SO many blueberries leftover. I knew I had to make fun things with them. First up was my honey lime summer salad with mint – oh my gosh SO fresh and perfect for a summer bbq. Then I went a completely different route and decided to try my hand at homemade blueberry poptarts – WOW was that one of the best ideas ever. Then Neil asked me to make some muffins. Knowing my blueberries were going to go bad (we were out of room to freeze any more) I begrudgingly obliged. Then after I tried one I think I ate the whole batch before Neil could even get one! Oops. No regrets though because these muffins are so moist and fluffy and flavorful and delicious.
If you want some other great muffin recipes be sure to check out my fudgy purple sweet potato muffins, my banana nut muffins, and my pumpkin spice muffin tops- an oldy but a goody.
But now let’s get back to the blueberries.
Let’s Make Some Nut Butter Blueberry Muffins!
Alright I explained this in my banana nut muffin recipe – but here it is again – the main secret to the perfect muffin. Do not over stir. I repeat – do. not. over. stir. When you do this to your muffin batter it makes your muffins overly dense. We don’t want that. We want a light fluffy muffin! So just stir gently and stop once all of the ingredients seem combined. Sound good?
Next up, flours. I used gluten free all purpose flour and almond flour in here. If you don’t have almond flour, feel free to just use all purpose for all of it. If you are not gluten free, you can swap either or both out for whole wheat flour. And you’d be fine with oat flour as well. But as is my general rule, don’t swap either for coconut flour. Unless a recipe specifically calls for coconut flour, I don’t usually recommend trying it. Coconut flour is its own beast and bakes in its very unique way. So try to stick to the recs I mentioned. You can check out my Amazon shop to see the brands and ingredients I recommend.
I think that is about all I have to warn you about! If you have any questions feel free to leave a comment below or reach out on Instagram.
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Nut Butter Blueberry Muffins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Description
Gluten Free, Dairy Free, Refined Sugar Free
These muffins are fluffy and moist, bursting with fresh blueberry flavor, and are gluten free, refined sugar free, and packed with the nutrients of nut butter, fruits, and pasture raised eggs
Ingredients
- 3 ripe bananas
- 1/3 cup unsweetened apple sauce
- 1 large pasture raised egg (I like Vital Farms or Handsome Brook Farm)
- 1/2 cup nut butter
- 2 tbsp cashew milk
- 1/4 cup coconut sugar
- 1/2 cup gluten free all purpose flour
- 1/4 cup almond flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 – 1 cup blueberries
Instructions
- Preheat oven to 375F.
- In a large mixing bowl, mash bananas well until no lumps remain.
- Mix in apple sauce, egg, nut butter, and cashew milk, stir until well combined.
- In another bowl, combine flours, baking soda and powder, coconut sugar, and salt. Stir until combined.
- Add dry ingredients to wet, stir a couple times just until combined.
- Fold in blueberries.
- Divide evenly into 12 muffins on a greased or paper lined muffin pan.
- Bake for 20 minutes until a toothpick comes out clean.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
If you make this recipe please leave a comment below letting me know your thoughts! If you remake on Instagram be sure to tag me at @donutworry_behealthy so I can see your creation and send you my love and support!
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