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.  


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Gluten Free Blueberry Cornmeal Oatmeal Crunch Muffins

Gluten Free Blueberry Cornmeal Oatmeal Crunch Muffins 

Up here in Maine, we wait all year for the bounty of local maine blueberry season.  We literally freeze them by the boat loads to stock up for winter so we can enjoy these delicious berries all season long.  If your not familiar with these special berries, they are incredibly small and delicate yet so sweet and flavorful.  My daughter especially likes to eat them in the morning on their own.  I personally love them in smoothies, tarts, breads, salads and you guessed it muffins!

This muffin recipe is so quick, easy and will not disappoint!  The sunflower seeds add this extra fabulous crunch and they are bursting with blueberry flavor.  I particularly love them as a snack on the go or for breakfast and they are next level toasted in your toaster oven with a touch of cultured grass fed butter

or smear of almond or cashew butter

Serves 4-6 ( Makes 1 dozen muffins)


A One Dozen Muffin Tin

Two Large Mixing Bowl

One Small Mixing Bowl

Measuring Cups

Measuring Spoons

A Wooden Spoon or Fork for Mixing

The Method:

3 eggs

3 tbs extra virgin olive oil

Pinch of sea salt

1 tsp vanilla extract @simpleorganicfoods

3 tbs unsweetened coconut yogurt @so_delicious

1/2 cup real maple syrup

2 cups gluten free oats (I love qia by @naturespathorganic )

1 tsp Ceylon cinnamon

1 tsp baking powder

1 cup cornmeal #nongmo

2 cups wild Maine blueberries

1/2 cup raw shelled sunflower seeds (optional)

1 tbs coconut oil for greasing muffin tin

Take a large bowl and add eggs, olive oil, sea salt, vanilla extract, coconut yogurt, and maple syrup. Whisk well then set aside briefly. Take a small bowl and add oatmeal, cinnamon, baking powder, cornmeal and toss well with a fork then add to wet mixture combining well.  Now add blueberries and sunflower seeds (if using). Grease a one dozen muffin tin and add batter. Bake at 350 for 35-40 minutes till golden brown. Remove and cool. Serve with cultured butter, nut butter or simply on its own.  I love to cut one in half and reheat in my toaster oven for a grilled effect!

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Chef Emery