Gluten Free Blueberry Carrot Cake Muffins



If you live in a colder climate, the rumor out there is that this is generally the coldest time of year.  Yikes! You may be enjoying it or already dreaming up a tropical vacation to somewhere warm.  I’m trying to embrace it for the most part.  The slow down, cooler mornings, warm cups of tea and introspection.  It makes Spring all that more remarkable when we’ve allowed ourselves the time to truly embrace winter.

Up here in Maine while we find the beauty in winter, we prepare for it.  Every year the warm summer months of August  produce the most delicious, sweet and delicate maine blueberries.  We try to eat our fill in season but most of us also freeze them by the pounds so we can have that sweet taste of summer in the cold doldrums of winter.  I’m digging in to my freezer today on this cold, blustery, grey day to give myself a little glimmer of the warmer days.  This recipe is so delicious, packed with nutrition, fiber and are easy to make.  I gave it an extra nutritious twist by adding some local shredded carrot as well as flax and chia seeds.  These are fabulous for breakfast or as an afternoon snack with tea or after school snack for kiddos.  It is a fun project to make with kids too.  It is versatile too as you can use this recipe over the months and switch the fruit to raspberries and leave the carrots out.  They could be made just with carrot and/or even chocolate chips could be added! Yum.  Once baked, these can also be sliced in half and toasted in your toaster oven with a big slab of cultured butter, your favorite nut butter or vegan or regular cream cheese which would give them a “carrot cake” like taste.  Anyway you like them, they are sure to brighten up the day or at least your tummy.  Enjoy!


Mixing bowls

Measuring spoons

Measuring cups

1 dozen muffin tin

Vitamix or Food processor


Muffin liners


Wet ingredients:

2 eggs

1/2 cup extra virgin olive oil

1 1/2 tsp real vanilla extract

1/2 cup real maple syrup

Dry ingredients:

1 tsp heaping ceylon cinnamon

1 tsp sea salt 

2 cups gluten free oatmeal pulsed into flour using a vitamix or food processor (I love Qia’s oatmeal by Nature’s Path Organic but any oatmeal will do)

1 cup gluten free flour

1 tsp baking powder 

1 tbs chia seed (optional)

1 tbs flax seed (optional)

3 carrots washed peeled, ends removed and shredded

1 1/2 cups blueberries fresh or frozen (I used local wild blueberries but any kind of blueberry will do)


Line a one dozen muffin tin with muffin liners or grease well. 

Preheat oven to 350.

Take a large bowl and add eggs, olive oil, vanilla extract and maple syrup.  Whisk well and set aside briefly.  Take a food processor or vitamix and add oatmeal pulse or blend on high till the oatmeal becomes a flour consistency.  Take a medium size bowl and add cinnamon, sea salt, oatmeal, gluten free flour, baking soda, chia seed and flax seed.  Use a fork to whisk well.  Now slowly add the dry ingredients into the wet ingredients till fully combined.  Then fold in the shredded carrots and blueberries into the batter.  Using a spatula add the batter to each of the muffin tins, then bake at 350 for approximately 35 minutes till tops begin to become golden brown.  These will store will in an airtight glass container for up to 4 days.  


For more easy, delicious recipes like this, my new cookbook Empowerful can be ordered at the below link.

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