Moist, sweet, easy Blueberry Muffins

With companion video at bottom of page!

Jan 10, 2026

I love this recipe, and I have tested it to perfection so here goes everything

One note: For this I use my whole grain gluten free flour blend which is:

3 cups brown rice flour
1 cup tapioca flour
1 cup oat flour
1 cup potato starch
Mix well

Okay, so here we go with the blueberry muffins

INGREDIENTS

Wet

1 cup mashed, very ripe bananas

1/2 cup cashew cream* (details below, it’s just cashews and water.)

1/3 cup unsweetened applesauce (one ingredient: apples, maybe some citric acid)

1/3 cup raw sugar

1/4 cup salt-free peanut butter (one ingredient: peanuts, no added oil, no added salt, no added sugar)

1 tablespoon maple syrup

1 teaspoon vanilla extract

1/4 teaspoon almond extract

Dry

1 & 3/4 cups whole grain flour

2 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/4 teaspoon nutmeg

a pinch of salt

METHOD

Mix all the wet ingredients and sugar together in a large bowl. Beat with a hand mixer until everything is nicely combined and smooth.

Mix the remaining dry ingredients with each other first, adding the baking powder, baking soda, cinnamon, nutmeg, and salt if using to a separate bowl and whisking all with a wire whisk.

Add the dry ingredients to the wet, and hand stir to blend until all flour is incorporated, scraping sides to get every bit.

Add the blueberries last of all, stirring well again.

Fill silicone muffin forms nearly full, leaving maybe a half inch from the top.

Bake for 25 minutes at 350º. I almost felt like mine could have used five more minutes.

Test with a toothpick. If there’s much wet batter on it, they’re not done, though this is trickier with berry muffins. The presence of the berries tends to keep the batter on the moist side, and there will always be wet blueberry on your toothpick.

Cool in the pans, then gently pop out from the bottom.

*Cashew Cream

I’ve given you this before, but adding it again here will make it easier than following links to another recipe, so here you go. Plus, I tried Method 2 today, since I didn’t have any cashews soaking, and it worked beautifully. Maybe better than Method 1.

Method 1: Cover a cup of cashews in water and soak overnight in the fridge. The next day, drain and blend in high speed blender, adding water a little at a time to achieve the consistency you want. I like it creamy.

Method 2: Cover a cup of cashews in boiling water. Let stand until water cools, drain. Repeat, covering in boiling water again, and again draining when the water cools. Pour cashews into high speed blender. Blend, adding water a little at a time to achieve the consistency you want.

I’ve kept this in the fridge for more than a week with no problem. Taste it, it’s sweet without sugar! Just take care. Nuts are high in fat, and those trying to lower cholesterol should limit themselves to 2 tablespoons per day, the equivalent which is about 4 teaspoons of cream. (4 teaspoons = about 1 and 1/3 tablespoons). That’s one muffin per day. It’s very hard not to eat more than one of these a day, so SHARE.