Blueberry-Carrot Cake Muffin Recipe [Grain & Gluten-Free] (2024)

Published March 1, 2016. Last updated November 5, 2018 by Judy Purcell 25 Comments

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These little beauties are made without grain flour so they’re naturallygluten-freeand delicious with or without the frosting for a healthy grab-n-go breakfast.

Of course, some of us eat carrot cakeforthe cream cheese frosting!

Loaded with wholesomeingredientsyou can feel good about, you’ll love makingBlueberry-Carrot Cake Muffinsa regular part of breakfast and brunches too.

This Blueberry-Carrot Cake Muffin recipe is inspired by my dear friend’s birthday and her love of muffins. As much as I wanted to spoil her on her special day, I knew she was working diligently on healthier food choicesand didn’t want her birthday to wreck anyprogress.

Isn’t that the way it goes? We start a new plan to hone our eating habits and WHAM! Right in the middle of it is a birthday or holiday arriving atour weakest moment. Ah, but she couldhave her cake, er muffin, and eat it too … all without a smidgen of guilt!

I love itwhen healthy meets delicious, especially when it’s a new healthy breakfast muffin.

A breakfast muffin usually means simple carbs, a.k.a. blood sugar spike, which is not the idealway to start the day. But we’re talking about carrots, walnuts, blueberries, healthy fats,andfiber-rich coconut flourwith ampleprotein from eggs and almond flour too.

Want in on a money-saving secret when it comes to buyingspecialty flours like almond or coconut flour?

TIP:Before you buy an entire bag of special flour for a single recipe, check the bulk bins at your local health food store. Buy only the amount you need until you’re ready to commit to using an entire bag. This goes for nuts, dried fruit, and seeds too.

Blueberries are a delicious addition to Carrot Cake Muffins.

What’s not to love about blueberries and cream cheese frosting? Well, that was my rationale for swapping dried blueberries for raisins, and it quickly became a new breakfast favorite.

You can use fresh blueberries instead of dried, it just depends on your preference of texture—dried blueberries will borrow some of the moisture from the batter, fresh berries will add moisture. It’s not a drastic difference either way, but if you have a definite preference for moist muffins, go with fresh.

Make-ahead healthy breakfast muffins to createyour own convenience food.

Once the muffins have cooled completely, place in a resealable bag and freeze for up to 3 months. Grab one on your way out the door or pop it in your lunch—it makes a great healthy snack too.

TIP: The Cream Cheese Frosting can be made ahead too! Massage the bag with your fingers to warm it up slightly or allow to come to room temperature for a fresh, easy application.

This recipe is inspired byHalle Cottis’Gluten Free and Grain Free Carrot Cake Cupcake Recipe

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Blueberry-Carrot Cake Muffins [Grain-Free & Gluten-Free]

A healthy new twist on carrot cake in a grain-free breakfast muffin; naturally gluten-free.

Prep Time10 minutes mins

Ingredients

▢ 6 tablespoons coconut flour
▢ 6 tablespoons almond flour
▢ 1/2 cup coconut palm sugar
▢ 1/2 teaspoon sea salt
▢ 1/2 teaspoon baking soda
▢ 2 teaspoons ground cinnamon
▢ 1/2 teaspoon ground nutmeg
▢ 1/4 teaspoon ground cloves
▢ 1 3/4 cups grated carrots -- 7 ounces (about 3 med carrots)
▢ 1/3 cup chopped walnuts
▢ 5 large eggs
▢ 1/4 cup butter or coconut oil -- melted
▢ 2 teaspoons vanilla extract
▢ 1/2 cup dried blueberries -- or fresh

For the frosting:

▢ 5 ounces cream cheese -- softened
▢ 1/4 cup butter -- softened
▢ 1 teaspoon pure vanilla extract
▢ 3 tablespoons honey or maple syrup -- or powdered sugar

US Customary - Metric

Instructions

Preheat oven to 350º F. Prepare a muffin tin with a thin coating of butter or muffin cups. Mix the flours, sugar, salt, baking soda, and spices together in a large mixing bowl until well blended.
Stir in the carrots and walnuts, then mix in the eggs, butter, and vanilla until all the flour is incorporated. Fold in the blueberries and fill the muffin cups 2/3 full.
Bake for 25-28 minutes until a toothpick inserted in the center comes out clean. Remove from pan and cool on a wire rack.

For the frosting:

In the bowl of a mixer, beat the cream cheese, butter, vanilla, and honey on high for 2-3 minutes, or until smooth. Once the muffins are completely cooled, spread or pipe the frosting on the muffins as desired.
To easily pipe the frosting, transfer it into a zipper-type bag and snip a bottom corner off the bag, about 1/4-inch up from the corner. Pipe frosting by squeezing the frosting out of the hole onto the muffin.
Apply frosting when the muffins are completely cooled. Store at room temperature. If the room is warm and the frosting isn't holding its shape, refrigerate.

Notes

Make Ahead: Once muffins have cooled completely, place in a resealable bag and freeze for up to 3 months. Once thawed, top with Cream Cheese Frosting just before serving. Cream Cheese Frosting can be made ahead and stored in the fridge for up to 1 week. Allow to come to room temperature for easier application.

Nutrition

Learn how to make this and all recipes even easier!Check out our Monthly Meal Prep System!

More Awesome Muffin Recipes You’ll Love:

Banana Walnut Muffins made with Sprouted Wheat
Pumpkin Pie Spice Sprouted Wheat Muffins
Chocolate chip pumpkin muffins (gluten-free + processed sugar-free)
Brunch Muffins

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Blueberry-Carrot Cake Muffin Recipe [Grain & Gluten-Free] (2024)

I love itwhen healthy meets delicious, especially when it’s a new healthy breakfast muffin.

Blueberries are a delicious addition to Carrot Cake Muffins.

Make-ahead healthy breakfast muffins to createyour own convenience food.

Blueberry-Carrot Cake Muffins [Grain-Free & Gluten-Free]

Ingredients

For the frosting:

Instructions

For the frosting:

Notes

Nutrition

More Awesome Muffin Recipes You’ll Love:

Banana Walnut Muffins made with Sprouted Wheat

Pumpkin Pie Spice Sprouted Wheat Muffins

Chocolate chip pumpkin muffins (gluten-free + processed sugar-free)

Brunch Muffins