Last Updated on March 7, 2026 by Deliciously Organic Editor
Pancakes and muffins are two favorite breakfast foods, so I thought it would be fun to combine the two in this recipe for Blender Blueberry Pancake Muffins!
The recipe is so easy to make, because everything is mixed in the blender, and then you just fold in the blueberries and pour into muffin cups.Â
You can substitute the blueberries for raspberries, cherries, or any other kind of summer berry.
I like to serve these muffins with organic butter, and kids might find it fun to dunk them in maple syrup.
Easy Blender Blueberry Pancake Muffins (Gluten-Free)
Adapted from Cook’s Illustrated
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Makes 1 dozen muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Paleo
Ingredients
Units
- 2 large eggs plus 1 egg white
- 2/3 cup water
- 1/4 cup ghee or coconut oil, melted and cooled
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 2 1/2 cups almond flour
- 1/2 cup arrowroot flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon Celtic sea salt
- 2 cups frozen or fresh blueberries
- Butter and maple syrup for serving
Instructions
- Preheat the oven to 350ºF and adjust the rack to the middle position. Line a muffin pan with muffin liners, or oil each cup.
- Please the eggs, egg white, water, ghee, maple syrup and vanilla in the blender and blend until frothy, about 30 seconds.
- Place the almond flour, arrowroot, cream of tartar, baking soda, and sea salt in the blender and blend until smooth. Pour the batter into a mixing bowl and gently stir in the blueberries.
- Divide the batter evenly among the muffin cups. Bake for 28-30 minutes until just turning golden brown on top.
- I prefer to serve these muffins with a pat of butter. You can also pour a little maple syrup in a bowl and dunk the muffins into the syrup.
Photo Credit: Becky WinklerÂ
Do you use a blendec, Vitamix or Magimix as your blender ?
Ever tried these using org butter (Organic Valley) or Kerrygold butter instead of ghee/coco oil ?
I just tried these. I followed the recipe to a T but used my food processor because I don’t have a normal blender, but they didn’t turn out. They are dry, yet seem not cooked, and super dense, didn’t rise even a little bit. And to me there is too much salt. I usually love your recipes, so I’m quite disappointed and feel like I wasted some gorgeous berries. Oh well I’m sure they will still be eaten.
I’m sorry to hear they didn’t turn out. I tested them several times and they turned out beautifully each time.
Yes very dry! My blender couldn’t even move once I put in the almond flour – going to bake them now and see how they bake – crumbly muffin cups so far
Did you make any substitutions? What brand of almond flour did you use? I test all of my recipes with Bob’s red milk finely ground almond flour.
What can we use in place of arrowroot flour? Would amaranth work? Or is this a grain?
I haven’t tested this recipe with substitutions, so I can’t say for sure what would work.
My family loved these muffins! What is the best way to store them, in the counter or in the fridge?
I’m so glad you enjoyed them! I prefer to store them in the fridge and then reheat in the oven so they taste fresh when you eat the leftovers.
Just discovered this recipe and have made it 3 times- delicious any everyone enjoys them! The only thing I’ve found is using frozen blueberries vs fresh- the batter becomes a beautiful purple.
Just discovered this recipe and have made it 3 times- delicious and everyone enjoys them! The only thing I’ve found is using frozen blueberries vs fresh- the batter becomes a beautiful purple.
Thank you! I’m so glad you enjoyed it!
Hi Carrie
What can I use as a substitute for the two eggs and one egg white? Any ideas? I have Chia seed and garbanzo beans egg replacement called Neat Egg.
Many thanks!
I haven’t tested this recipe with substitutes, so I can’t say for sure what would work. You could give my recipe for the gelatin egg a try and see how that does!
These were delicious! Thank you for this recipe!
These are delicious and most importantly, given rave reviews by my 6 and 9 year olds😊
I omitted the cream of tartar (due to not having any) and all was good!
Thank you for a delicious recipe!
So glad you all enjoyed them!
I’ve eaten gluten free for a long time and making any baked good gluten free let alone grain free is tricky at best. I just happened to stumble across your website and you hit these muffins out of the park Carrie! Pancake batter muffins is the perfect description!
Some people left reviews about the recipe not working. I don’t know how this batter could be dry and crumbly with all the wet ingredients. When measuring dry you need to spoon the ingredients into the measuring cup and scrape off the top. I used a vitamix but any blender would have worked fine.
I’m so glad you enjoyed them!!
I am assuming there is not 2608 calories per muffin ?!
It’s 217. Sometimes the nutrition info software glitches!
In the comments you said you used Bob’s Red Mill almond flour, but the link goes to Wellbies almond flour – will it make a difference if I use one over the other ? Thank you.
I’ve been looking for a grain-free blueberry muffin recipe. Excited to try it!
Question… why the Cream of Tartar? And, is there any concern about eating too much almond flour in regards to the omega 6’s or something else? Somewhere along the line, I became concerned that we can easily eat too much almond flour goodies without meaning to.
Sounds like a great recipe! I will be trying it out soon. Just wanted to know what the purpose of the cream of tartar is? I never used it before and I’ve made similar muffins with almond flour and was just wondering what the cream of tartar does. Thanks!
A baking powder replacement is to include cream of tartar and baking soda. This eliminates corn from the recipe which is found in typical baking powder. This should help lighten the muffins.
Hello, I just made these this morning for breakfast and they were absolutely delicious 😋. Normally I follow all directions and ingredients to a T but I’m very sensitive to arrowroot and I had no cream of tartar. So I figured I would experiment. I used bobs redmill tapioca flour and 1 tsp of non gmo aluminum free baking powder because I can tolerate small amounts of corn, and I reduced the baking soda to a 1/4 tsp. Thank you so much for the work you do and the wonderful recipes you post.
I’m so glad you enjoyed it!
What is the serving size please?
Usually 1-2 muffins is a good serving size.