two blueberry muffins on plate with pint of blueberries next to it


Recipe: Flourless blueberry muffins

  • Nutrient dense, one cup of blueberries contain four grams of fiber, and are a good source of vitamins C and K.
  • Often called a ‘superfood’ research shows that, among other health benefits, blueberries may be good for your heart and brain, and improve insulin resistance.

In honor of National Blueberry Muffin Day, enjoy this delicious gluten-free recipe for a healthful breakfast or snack! Two mini muffins count as one serving. You can also use a regular size muffin tin for 12 muffins. This recipe contains peanuts.


Non-stick cooking spray
1 cup creamy peanut butter
2/3 cup unsweetened applesauce
1 teaspoon vanilla extract
2 1/2 tablespoons honey
1/2 teaspoon baking soda
1 teaspoon cider vinegar
1/2 teaspoon ground ginger
2 cups (1 pint) fresh blueberries (You can also use frozen blueberries.)


1. Preheat oven to 400 F.

2. Spray mini muffin tin (makes 24) with nonstick cooking spray. (You can also use muffin tin liners instead of nonstick cooking spray.) Set aside.

3. Place peanut butter, applesauce, vanilla, honey, baking soda, cider vinegar and ginger into a blender or food processor. Blend until well-mixed. (You can also place ingredients in a large bowl and mix with a hand blender.)

4. Pour batter in muffin tins, filling each spot about 3/4 full.

5. Add 3 to 4 blueberries per muffin, pushing the berries into the batter.

6. Bake on middle rack of oven for 10 to 12 minutes or until a toothpick inserted in the center of a muffin comes out clean.

7. Remove muffins from the oven and let cool slightly.

8. Serve warm.

Makes 12 servings (2 muffins). You can also use a larger 12-muffin tin for this recipe. Bake for 15 to 17 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Nutrition information


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