Gluten-Free Cranberry Orange Blender Muffins are an easy and healthy breakfast option or a delicious afternoon snack.

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I love this recipe, not only because the muffins are delicious and healthy, but because it is so easy to put together. It’s like a one-bowl recipe except you’re using your high-speed blender as the bowl! Plus, super easy cleanup. Who doesn’t love an easy blender recipe?

This recipe calls for sour cream OR plain Greek yogurt. Use which ever you have on hand. Make sure you use the full fat version for both options. The fat-free just doesn’t cut it in this recipe;  you need the extra fat and richness. I use Swerve granulated sweetener as a substitute for refined sugar. Have you tried it yet? I love it. Make sure you’re using a high-powered blender such as a Vitamix or Blendec (I use this one) for the easiest and smoothest blending.

I like to add a drizzle of Swerve confectioners sweetener mixed with a little orange juice to the top of the muffins once they’ve cooled. This is totally optional, but I love that little bit of orange flavor mingled with the tartness of the cranberries. So good!

Here’s a simple video of the process:

Gluten-Free Cranberry Orange Blender Muffins

 

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Prep time

3 mins

Cook time

25 mins

Total time

28 mins

 

Gluten-Free Cranberry Orange Blender Muffins

Author: Zesty Olive

Serves: 12

Ingredients

• Muffin Batter:
• 4 large eggs
• ½ cup full-fat sour cream OR full-fat Greek Yogurt
• 1 tsp vanilla extract
• 3 cups almond flour
• ½ cup Swerve Granulated Sweetener
• 2 tsp baking powder
• ½ tsp cinnamon
• ¼ tsp salt
• 1 cup cranberries
• Orange Glaze Drizzle:
• 3 tablespoons orange juice
• ½ cup Swerve Confectioners Sweetener

Instructions

1. Preheat oven to 325° F.
   
   
2. Line a muffin pan with parchment liners.
   
   
3. In the container of a high-powered blender, combine sour cream (or yogurt), eggs, and vanilla extract. Cap it and blend for 30 seconds.
   
   
4. Add the almond flour, sweetener, baking powder, cinnamon, and salt. Blend again until smooth; about 45 second or so. If the batter is too thick, add a splash of water to thin it out.
   
   
5. I like add my cranberries at the end, by hand, to each muffin cup, so go ahead and fill each muffin cup with batter, divided equally among each cup.
   
   
6. Now add cranberries to each cup, poking some down into the batter and leaving a few exposed on the top.
   
   
7. Bake 25 to 30 minutes, until just golden brown.
   
   
8. Remove and let cool completely.
   
   
9. Orange Glaze Drizzle:
10. Mix the orange juice and Swerve confectioners sweetener. Add more sweetener to taste or for thickness. Drizzle the glaze over the top of each completely cooled muffin.

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These Blueberry Lemon Muffins with Lemon Glaze are easy to make and will be a family favorite! Gluten-Free option available.

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No need to haul out your stand mixer or hand mixer – you can combine these muffin ingredients by hand! Well, I suggest one large mixing bowl and a large spoon, just to keep things nice and tidy. 😉

I used gluten-free flour, (here’s what I used) but you can swap it out for your favorite all-purpose flour if you don’t need the gluten-free option. My recipe also calls for a non-refined sugar alternative (here’s what I used) but no adjustment of the recipe is needed if you want to use your favorite refined sugar instead. I also used a non-refined confectioners sugar alternative for the glaze.

And finally, fresh blueberries are always preferable, but if you don’t have them on hand, or they’re not in season, frozen blueberries will work just fine. In fact, that’s what I used here.

This recipe will make 9-12 muffins, depending on how full you fill each muffin cup. I got 10 out of this batch because I filled the cups almost completely full. I like to use unbleached muffin liners (like these) so that clean up is easy.

So, no excuses – go forth and make these yummy blueberry lemon muffins now. Don’t forget the tangy lemon glaze, which is quite possibly, my favorite part.  These are truly scrumptious (name that movie!) when consumed warm. I mean, just look at those warm berries nestled in the lemony muffin below. Ah…

If you have leftovers the next day, just pop a muffin in the microwave to re-heat for 10-20 seconds or so. You can even split one open and warm it in your toaster oven with a pat of butter on each section. Enjoy!

Note: This post contains affiliate links for products on Amazon.

Swerve Granular Sugar Replacement Sweetener

Swerve Confectioners Sugar Replacement Sweetener

Bob’s Red Mill 1-to-1 Gluten-Free Flour

Unbleached Muffin Liners

Blueberry Lemon Muffins with Lemon Glaze (Gluten-Free)

 

Print

Prep time

5 mins

Cook time

30 mins

Total time

35 mins

 

Blueberry Lemon Muffins with Lemon Glaze (Gluten-Free)

Author: Zesty Olive

Serves: 9-12 muffins

Ingredients

• 5 tablespoons unsalted butter, melted and cooled
• ½ cup Swerve sugar replacement (or regular refined sugar)
• Finely grated zest from 1 lemon
• ¾ cup plain unsweetened yogurt or sour cream
• 1 large egg
• 1½ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1½ cups gluten-free Bob’s Red Mill 1-to-1-flour (or all-purpose flour)
• 1¼ cups blueberries, fresh or frozen
• ¼ cup almond milk (or regular milk)
• For the Glaze
• ½ cup Swerve powdered sugar replacement (or regular powdered sugar)
• Fresh lemon juice from 1 lemon

Instructions

1. Preheat oven to 375°F.
   
   
2. Line muffin tins with paper liners. I like these unbleached liners.
   
   
3. Melt butter in microwave or on stove. Pour in large mixing bowl; set aside and let cool before proceeding with next step.
   
   
4. Add sugar, ½ of the lemon zest (reserve the rest for garnish), yogurt, and egg to the melted butter. Whisk until smooth.
   
   
5. Add baking powder, baking soda and salt; stir until combined.
   
   
6. Lightly fold in flour and blueberries.
   
   
7. Add almond milk and lightly combine. Batter will be very thick.
   
   
8. Spoon/scoop batter into muffins tins.
   
   
9. Bake for 25-30 minutes until tops are lightly browned and/or knife inserted in center of muffin comes out clean.
   
   
10. Remove muffins from oven and from muffin tin and let cool on rack for 10 minutes.
    
    
11. Make the glaze:
    
    
12. In a small bowl, incrementally add lemon juice to the powdered sugar and whisk until it reaches your desired consistency. I like my glaze thick, so I use less lemon juice. If you like yours thin and pourable, use more lemon juice.
    
    
13. When desired consistency is achieved, lightly drizzle glaze over the top of each muffin.
    
    
14. Top each muffin with a sprinkle of reserved lemon zest.

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