Gluten-Free Cranberry Orange Blender Muffins
Prep time
Cook time
Total time
Gluten-Free Cranberry Orange Blender Muffins
Serves: 12
  • 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
  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.
Recipe by Zesty Olive - Simple, Tasty, and Healthy Recipes at