25+ Sweet and Savory Friday Gluten-Free Blueberry Recipes to Try This Week

Fridays are a special day of the week – the excitement of the weekend ahead, the promise of relaxation, and the perfect time to treat yourself to a delicious meal.

If you’re following a gluten-free lifestyle or simply looking for healthy alternatives to your usual weekend treats, blueberry recipes are an excellent choice.

Packed with antioxidants and natural sweetness, blueberries not only add flavor but also offer numerous health benefits.

From refreshing breakfasts to delightful desserts, there’s no shortage of ways to incorporate these tiny, flavorful berries into your Friday meals.

This collection of 25+ gluten-free blueberry recipes will give you the perfect way to enjoy the start of your weekend.

Whether you crave soft and fluffy pancakes, fruity muffins, or indulgent crumbles, you’ll find something to suit your taste.

With a range of dishes to enjoy throughout the day, these recipes promise to make your Friday both nutritious and delicious.

Let’s dive into the world of gluten-free blueberry creations that are sure to satisfy every craving.

25+ Sweet and Savory Friday Gluten-Free Blueberry Recipes to Try This Week

Friday is the perfect day to indulge in something sweet, fresh, and wholesome.

These 25+ gluten-free blueberry recipes provide a diverse selection of options that cater to all kinds of tastes and dietary preferences.

From muffins and pancakes to crumbles and smoothies, these recipes are easy to prepare, bursting with flavor, and packed with nutrients.

Whether you’re preparing for a relaxing weekend breakfast, a dessert to share with friends, or a quick snack on the go, blueberries will elevate your Friday meals to a whole new level.

So, gather your ingredients, and enjoy the weekend with these mouthwatering gluten-free blueberry recipes!

Gluten-Free Blueberry Muffins

These gluten-free blueberry muffins are moist, fluffy, and bursting with fresh blueberries in every bite. Perfect for a Friday morning breakfast or an afternoon snack, they are made with almond flour and oat flour to ensure a soft, tender crumb. With just the right amount of sweetness, these muffins can be enjoyed by everyone, whether they follow a gluten-free diet or not.

Ingredients:

• 1 ½ cups almond flour
• 1 cup oat flour (certified gluten-free)
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp ground cinnamon
• 2 large eggs
• ½ cup maple syrup
• 1 tsp vanilla extract
• ½ cup unsweetened almond milk
• 1 ½ cups fresh blueberries (or frozen)
• 2 tbsp coconut oil, melted

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, combine the almond flour, oat flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, whisk the eggs, maple syrup, vanilla extract, almond milk, and melted coconut oil.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
5. Gently fold in the blueberries, ensuring they’re evenly distributed throughout the batter.
6. Scoop the batter into the muffin tin, filling each cup about ¾ full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These gluten-free blueberry muffins are a delightful treat for any occasion. Their tender, crumbly texture paired with sweet blueberries makes them irresistible. Whether you serve them for a weekend brunch or pack them as a lunchbox snack, these muffins will not disappoint. They are easy to make, and with their healthy ingredients, they are a great choice for anyone following a gluten-free lifestyle. Enjoy them fresh out of the oven or toasted with a bit of butter for an extra indulgent treat.

Gluten-Free Blueberry Pancakes

Fluffy and light, these gluten-free blueberry pancakes are a delicious way to kickstart your Friday morning. With a combination of rice flour and tapioca flour, the pancakes are soft yet hold their shape perfectly. The fresh blueberries add a burst of natural sweetness to each bite, making these pancakes a breakfast favorite for anyone looking to enjoy a gluten-free meal that doesn’t compromise on flavor or texture.

Ingredients:

• 1 cup rice flour
• ½ cup tapioca flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tbsp sugar (or a sugar substitute)
• 2 large eggs
• 1 cup almond milk (or any milk of choice)
• 1 tsp vanilla extract
• 1 tbsp coconut oil, melted
• 1 cup fresh blueberries (or frozen)
• Butter or coconut oil, for greasing the pan

Instructions:

1. In a large bowl, whisk together the rice flour, tapioca flour, baking powder, baking soda, salt, and sugar.
2. In a separate bowl, beat the eggs and then add the almond milk, vanilla extract, and melted coconut oil.
3. Pour the wet ingredients into the dry ingredients and mix until smooth. The batter should be thick but pourable. If needed, add a bit more milk to adjust the consistency.
4. Heat a non-stick skillet or griddle over medium heat and grease lightly with butter or coconut oil.
5. Pour about ¼ cup of batter for each pancake onto the skillet.
6. Sprinkle a few blueberries on top of each pancake before flipping.
7. Cook for 2-3 minutes per side, or until golden brown and cooked through.
8. Serve hot with additional blueberries, maple syrup, or your favorite toppings.

These gluten-free blueberry pancakes offer a mouthwatering start to any Friday morning. The combination of rice flour and tapioca flour results in pancakes that are light, airy, and perfectly fluffy. The fresh blueberries not only enhance the flavor but also provide a healthy boost of antioxidants. These pancakes are a wonderful way to enjoy a gluten-free breakfast that the whole family can enjoy. Top with your favorite syrup or fresh fruit to elevate this already delicious dish.

Gluten-Free Blueberry Crisp

This gluten-free blueberry crisp is a delightful dessert that combines the tartness of blueberries with a buttery, crispy topping. Made with a combination of oats, almond flour, and coconut sugar, this dish offers a comforting, sweet treat without any gluten. It’s perfect for Friday night gatherings or to enjoy on your own after a long week. This simple recipe allows you to indulge in a warm, fruity dessert with a satisfying crunch.

Ingredients:

• 4 cups fresh blueberries (or frozen)
• 2 tbsp lemon juice
• 1 tbsp cornstarch
• 2 tbsp honey or maple syrup
• 1 cup rolled oats (gluten-free)
• ¼ cup almond flour
• ¼ cup coconut sugar
• ½ tsp cinnamon
• ¼ tsp salt
• 6 tbsp cold unsalted butter, cut into small pieces

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the blueberries, lemon juice, cornstarch, and honey/maple syrup. Toss gently to coat, then transfer to a greased 9×9-inch baking dish.
3. In another bowl, mix together the rolled oats, almond flour, coconut sugar, cinnamon, and salt.
4. Add the cold butter pieces to the oat mixture and use a pastry cutter or your fingers to blend the butter into the dry ingredients until the mixture forms a crumbly texture.
5. Sprinkle the oat mixture evenly over the blueberries in the baking dish.
6. Bake for 35-40 minutes, or until the topping is golden brown and the blueberries are bubbling.
7. Let the crisp cool for a few minutes before serving. Top with a scoop of vanilla ice cream or whipped cream for an extra indulgence.

This gluten-free blueberry crisp is a comforting dessert that hits all the right notes. The combination of sweet, juicy blueberries and the crunchy, buttery topping makes every bite a treat. It’s the perfect dessert for any gluten-free diner and can be enjoyed by anyone who loves a classic crisp. Whether you’re celebrating a special occasion or just indulging in a simple treat, this recipe will quickly become a favorite. Serve it with a dollop of whipped cream or ice cream, and you have a dessert that everyone will rave about.

Gluten-Free Blueberry Crumb Bars

These gluten-free blueberry crumb bars are a delicious and easy-to-make treat that’s perfect for a Friday afternoon snack or dessert. With a buttery oat-based crust and crumbly topping, they are filled with a layer of sweet, tart blueberries. These bars are gluten-free and can be made ahead for a quick and satisfying bite anytime you need something sweet.

Ingredients:

• 2 cups gluten-free rolled oats
• 1 ½ cups almond flour
• 1/3 cup coconut sugar
• ½ tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup cold butter, cubed (or dairy-free butter for a vegan option)
• 1 large egg
• 2 cups fresh blueberries (or frozen)
• 1 tbsp lemon juice
• 2 tbsp maple syrup
• 1 tbsp cornstarch

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking pan.
2. In a large mixing bowl, combine the oats, almond flour, coconut sugar, cinnamon, and salt.
3. Add the cold cubed butter and use a pastry cutter or fork to blend it into the oat mixture until it forms coarse crumbs.
4. Reserve 1 ½ cups of the mixture for the topping and press the rest into the bottom of the prepared baking pan to form the crust.
5. In a separate bowl, mix the blueberries, lemon juice, maple syrup, and cornstarch. Gently toss to combine and spread the blueberry mixture over the crust.
6. Sprinkle the reserved oat mixture evenly on top of the blueberries.
7. Bake for 30-35 minutes, or until the topping is golden brown and the filling is bubbly.
8. Allow the bars to cool completely in the pan before cutting into squares.

These gluten-free blueberry crumb bars offer a wonderful balance of sweet, tart blueberries and a rich, buttery crust. Perfect for a Friday treat, these bars can be enjoyed by anyone, regardless of dietary preferences. The oat crust and topping provide a satisfying crunch, while the blueberry filling gives a burst of fruity flavor. They’re simple to prepare and make an excellent dessert or snack for any occasion. Serve with a dollop of whipped cream or vanilla ice cream for an extra special touch!

Gluten-Free Blueberry Scones

These gluten-free blueberry scones are light, flaky, and packed with juicy blueberries. They are perfect for enjoying on a Friday morning with your coffee or tea. Made with a combination of almond flour and gluten-free all-purpose flour, these scones are both soft and sturdy. A sprinkle of coarse sugar on top adds the perfect touch of sweetness and crunch.

Ingredients:

• 1 cup almond flour
• 1 cup gluten-free all-purpose flour
• 2 tsp baking powder
• ¼ tsp salt
• 1/4 cup coconut sugar
• 1/2 cup cold unsalted butter, cubed
• 2 large eggs
• ½ cup almond milk (or any milk of choice)
• 1 tsp vanilla extract
• 1 ½ cups fresh blueberries (or frozen)
• 2 tbsp coarse sugar (for topping)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour, gluten-free flour, baking powder, salt, and coconut sugar.
3. Add the cubed cold butter and use a pastry cutter or your hands to work it into the flour mixture until it resembles coarse crumbs.
4. In a separate bowl, whisk together the eggs, almond milk, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
6. Gently fold in the blueberries, ensuring they are evenly distributed throughout the dough.
7. Turn the dough onto a lightly floured surface and shape it into a 1-inch thick disk.
8. Cut the dough into 8 wedges and place them on the prepared baking sheet. Sprinkle the tops with coarse sugar.
9. Bake for 20-25 minutes, or until the scones are golden brown on top and a toothpick inserted comes out clean.
10. Let the scones cool for a few minutes before serving.

These gluten-free blueberry scones are a delightful way to start your Friday morning. They’re perfectly crumbly, with a rich, buttery flavor and a burst of blueberries in each bite. The coarse sugar topping gives them a satisfying crunch, and they pair beautifully with a hot cup of coffee or tea. These scones are versatile enough to enjoy on their own or with a dollop of whipped cream or jam. Perfect for breakfast or a mid-morning snack, they are a simple yet indulgent treat everyone can enjoy.

Gluten-Free Blueberry Smoothie

This gluten-free blueberry smoothie is a refreshing and nutritious way to start your Friday. Packed with antioxidants from the blueberries and protein from the Greek yogurt, this smoothie is both filling and delicious. It’s a quick and easy breakfast option that will keep you energized throughout the morning. Plus, it’s fully customizable with your favorite add-ins!

Ingredients:

• 1 ½ cups fresh blueberries (or frozen)
• 1 cup Greek yogurt (or dairy-free yogurt)
• 1 banana
• ½ cup almond milk (or any milk of choice)
• 1 tbsp honey or maple syrup
• ½ tsp vanilla extract
• 1 tbsp chia seeds (optional)
• 1 handful spinach (optional for added nutrition)

Instructions:

1. In a blender, combine the blueberries, Greek yogurt, banana, almond milk, honey, and vanilla extract.
2. Add any optional ingredients like chia seeds or spinach if desired.
3. Blend on high speed until smooth and creamy. If the smoothie is too thick, add more almond milk to reach your desired consistency.
4. Pour into a glass and enjoy immediately.

This gluten-free blueberry smoothie is a vibrant and healthy way to kickstart your Friday. It’s full of nutrients, from the antioxidants in the blueberries to the protein in Greek yogurt, making it a great choice for a nutritious breakfast. The addition of spinach and chia seeds boosts the nutritional value even more, making this smoothie a complete meal in a glass. It’s also incredibly versatile—add more fruits, protein powders, or superfoods to make it even more personalized. This smoothie is not only tasty but packed with goodness, providing you with the energy to start your day strong!

Gluten-Free Blueberry Muffins

These gluten-free blueberry muffins are light, fluffy, and bursting with fresh blueberries. They make a perfect addition to any Friday morning breakfast or brunch. Made with a combination of gluten-free all-purpose flour and almond flour, these muffins have a rich, moist texture that will satisfy your cravings. With a hint of vanilla and a sprinkle of sugar on top, they’re as delicious as they are easy to make.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1/2 cup almond flour
• 1/4 cup coconut sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsweetened applesauce
• 1/2 cup almond milk (or milk of choice)
• 2 large eggs
• 1 tsp vanilla extract
• 1 ½ cups fresh blueberries (or frozen)
• 2 tbsp coconut sugar (for topping)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease with non-stick spray.
2. In a large bowl, whisk together the gluten-free all-purpose flour, almond flour, coconut sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the applesauce, almond milk, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Gently fold in the blueberries, being careful not to overmix the batter.
6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
7. Sprinkle the tops with coconut sugar for a sweet finish.
8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

These gluten-free blueberry muffins are perfect for a quick breakfast or an afternoon snack. The combination of almond flour and gluten-free flour creates a soft, fluffy texture that’s just as satisfying as traditional muffins. The blueberries provide a burst of juicy sweetness in each bite, and the coconut sugar topping gives a delightful crunch. These muffins are versatile enough to enjoy on their own or paired with a cup of coffee or tea. Make a batch for the week ahead, and you’ll always have a delicious gluten-free option ready to go!

Gluten-Free Blueberry Pancakes

Start your Friday morning with these fluffy, gluten-free blueberry pancakes that are sure to make your day a little brighter. Made with gluten-free flour and almond flour, these pancakes are light and airy with pockets of sweet blueberries in every bite. They are easy to whip up and make for a satisfying breakfast when topped with your favorite syrup, fresh fruit, or a dollop of whipped cream.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1/2 cup almond flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1 tbsp coconut sugar
• 2 large eggs
• 1 cup almond milk (or any milk of choice)
• 1 tsp vanilla extract
• 1 tbsp melted butter (or coconut oil)
• 1 cup fresh blueberries (or frozen)
• Coconut oil or butter for cooking

Instructions:

1. In a large bowl, whisk together the gluten-free flour, almond flour, baking powder, salt, and coconut sugar.
2. In a separate bowl, whisk the eggs, almond milk, vanilla extract, and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until combined. Be careful not to overmix—the batter should be lumpy.
4. Gently fold in the blueberries.
5. Heat a skillet or griddle over medium heat and grease with coconut oil or butter.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, until bubbles form on the surface.
7. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown on both sides.
8. Remove from the skillet and keep warm. Repeat with the remaining batter.
9. Serve with maple syrup, fresh blueberries, or your favorite toppings.

These gluten-free blueberry pancakes are a breakfast classic with a twist. Fluffy and light, they provide the perfect balance of sweetness and texture. The blueberries burst as they cook, giving each pancake a juicy, fruity bite. Whether you enjoy them with syrup, yogurt, or fresh fruit, these pancakes will make your Friday morning feel extra special. Easy to make and full of flavor, they are a great way to treat yourself and your family to a gluten-free breakfast that’s both satisfying and delicious.

Gluten-Free Blueberry Chia Pudding

This gluten-free blueberry chia pudding is a quick and healthy breakfast or snack that you can prepare the night before for a stress-free Friday morning. The chia seeds turn the mixture into a thick, creamy pudding, while the blueberries add a burst of flavor and antioxidants. This recipe is naturally sweetened with honey or maple syrup and can be customized with your favorite toppings like nuts, granola, or coconut flakes.

Ingredients:

• 2 tbsp chia seeds
• 1 cup almond milk (or any milk of choice)
• 1 tbsp maple syrup or honey
• 1/2 tsp vanilla extract
• 1/2 cup fresh blueberries (or frozen)
• Toppings: granola, coconut flakes, or nuts (optional)

Instructions:

1. In a jar or bowl, combine the chia seeds, almond milk, maple syrup, and vanilla extract.
2. Stir well to ensure the chia seeds are evenly distributed in the liquid.
3. Cover the jar or bowl and refrigerate overnight (or at least 4 hours) to allow the chia seeds to absorb the liquid and thicken.
4. In the morning, give the chia pudding a good stir to break up any clumps.
5. Top with fresh blueberries and your favorite toppings like granola, nuts, or coconut flakes.
6. Serve chilled and enjoy.

This gluten-free blueberry chia pudding is the perfect combination of healthy and delicious. The chia seeds provide a rich source of omega-3 fatty acids and fiber, while the blueberries add a burst of antioxidants. The pudding is naturally sweetened and customizable with your favorite toppings, making it a versatile and nutritious option for any time of day. Since it can be made the night before, it’s an ideal make-ahead recipe for busy mornings. It’s also gluten-free, dairy-free, and vegan, making it a great choice for a variety of dietary preferences.

Gluten-Free Blueberry Scones

These gluten-free blueberry scones are tender, flaky, and filled with sweet blueberries, making them the perfect treat for a cozy Friday breakfast or tea time. Made with a blend of gluten-free flour and almond flour, they are rich and slightly crumbly with a light, buttery texture. The lemon zest adds a refreshing citrus kick, while the blueberries bring a burst of flavor in each bite. Whether you enjoy them plain or with a dollop of clotted cream, these scones are sure to impress.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1/2 cup almond flour
• 1/4 cup coconut sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/4 cup cold unsalted butter, cubed
• 1/2 cup unsweetened almond milk (or milk of choice)
• 1 egg
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1 cup fresh blueberries
• 2 tbsp coconut sugar (for topping)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, almond flour, coconut sugar, baking powder, and salt.
3. Add the cold cubed butter to the dry ingredients and use a pastry cutter or your hands to work the butter into the flour until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the almond milk, egg, vanilla extract, and lemon zest.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Gently fold in the blueberries.
7. Turn the dough out onto a lightly floured surface and knead it a few times to bring it together.
8. Pat the dough into a 1-inch thick circle and cut it into 8 wedges.
9. Place the scones on the prepared baking sheet and sprinkle with coconut sugar.
10. Bake for 18-20 minutes, or until golden brown on the edges and firm to the touch.
11. Allow the scones to cool slightly before serving.

These gluten-free blueberry scones are a delightful Friday treat that is both comforting and elegant. The buttery, flaky texture pairs perfectly with the sweetness of the blueberries and the bright note of lemon zest. Whether you serve them with tea, coffee, or as a breakfast, these scones will become a staple in your gluten-free baking repertoire. They are simple to prepare and offer a taste of indulgence without compromising on texture or flavor.

Gluten-Free Blueberry Smoothie

This refreshing gluten-free blueberry smoothie is a healthy and delicious way to start your Friday or enjoy as a snack throughout the day. With its rich blueberry flavor, creamy texture, and a touch of honey for sweetness, this smoothie is packed with antioxidants and vitamins. You can easily customize it by adding other fruits, greens, or protein powder for an extra boost. Perfect for a quick breakfast or an afternoon pick-me-up, this smoothie will leave you feeling energized and satisfied.

Ingredients:

• 1 cup frozen blueberries
• 1 banana
• 1/2 cup almond milk (or milk of choice)
• 1/4 cup Greek yogurt (or dairy-free yogurt)
• 1 tbsp honey or maple syrup
• 1/2 tsp vanilla extract
• 1 tbsp chia seeds (optional for added fiber)
• Ice cubes (optional, for extra thickness)

Instructions:

1. In a blender, combine the frozen blueberries, banana, almond milk, Greek yogurt, honey, vanilla extract, and chia seeds.
2. Blend until smooth and creamy. Add ice cubes if you prefer a thicker texture.
3. Taste and adjust sweetness, adding more honey or maple syrup if desired.
4. Pour into a glass and serve immediately.

This gluten-free blueberry smoothie is not only refreshing but also a great way to incorporate more fruits into your diet. The combination of blueberries, banana, and yogurt creates a creamy and satisfying drink, while the chia seeds add a nutritious boost of fiber and omega-3s. It’s easy to make, highly customizable, and can be enjoyed as a breakfast, snack, or even a post-workout treat. The best part is that it’s packed with antioxidants from the blueberries, making it a healthy and delicious choice for your Friday.

Gluten-Free Blueberry Pie Bars

These gluten-free blueberry pie bars are a wonderful dessert to enjoy on a Friday night or to share with family and friends at a gathering. With a buttery gluten-free crust, a sweet and tangy blueberry filling, and a crumble topping, these bars offer all the flavors of a classic blueberry pie in a convenient and easy-to-make form. Perfectly balanced with sweetness and a hint of cinnamon, they are a crowd-pleasing treat that’s sure to satisfy your cravings for a fruity dessert.

Ingredients:
For the crust:

• 1 1/2 cups gluten-free all-purpose flour
• 1/4 cup coconut sugar
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened

For the filling:

• 3 cups fresh blueberries (or frozen)
• 1/4 cup coconut sugar
• 1 tbsp cornstarch
• 1 tsp lemon juice
• 1/2 tsp cinnamon

For the crumble topping:

• 1/2 cup gluten-free oats
• 1/4 cup almond flour
• 1/4 cup coconut sugar
• 1/4 cup butter, cold and cubed

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking pan.
2. For the crust, combine the gluten-free flour, coconut sugar, and salt in a bowl. Add the softened butter and mix until a dough forms. Press the dough into the bottom of the prepared pan to form an even layer.
3. Bake the crust for 10 minutes, then remove from the oven and set aside.
4. For the filling, combine the blueberries, coconut sugar, cornstarch, lemon juice, and cinnamon in a bowl. Stir gently to combine.
5. Pour the blueberry filling over the pre-baked crust and spread it evenly.
6. For the crumble topping, combine the oats, almond flour, coconut sugar, and butter in a bowl. Use a pastry cutter or your fingers to work the butter into the dry ingredients until it forms a crumbly texture.
7. Sprinkle the crumble topping evenly over the blueberry filling.
8. Bake for 30-35 minutes, or until the filling is bubbly and the crumble is golden brown.
9. Allow the bars to cool completely before cutting into squares and serving.

These gluten-free blueberry pie bars offer the perfect combination of a sweet and tangy blueberry filling, a buttery crust, and a crunchy crumble topping. They are a convenient alternative to a traditional pie and can easily be served as a dessert for any occasion. The blueberries provide a burst of natural sweetness and antioxidants, while the oats and almond flour in the crumble give it a satisfying texture. These bars are simple to make, gluten-free, and incredibly delicious—making them a perfect way to end your Friday night with a sweet treat.

Gluten-Free Blueberry Pancakes

These gluten-free blueberry pancakes are a perfect way to start your Friday morning. Soft, fluffy, and bursting with juicy blueberries, they offer a delicious breakfast that everyone can enjoy, whether or not they follow a gluten-free diet. Made with a blend of gluten-free flour, almond flour, and baking powder, these pancakes have a light and airy texture. Topped with fresh blueberries and a drizzle of maple syrup, they provide the perfect balance of flavors to kickstart your day.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1/4 cup almond flour
• 2 tbsp coconut sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1 cup almond milk (or milk of choice)
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp melted coconut oil (or butter)
• 1/2 cup fresh blueberries (plus extra for topping)
• Maple syrup, for serving

Instructions:

1. In a large bowl, whisk together the gluten-free flour, almond flour, coconut sugar, baking powder, and salt.
2. In a separate bowl, whisk together the almond milk, eggs, vanilla extract, and melted coconut oil.
3. Add the wet ingredients to the dry ingredients and stir until just combined. The batter should be thick but pourable.
4. Gently fold in the blueberries.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or butter.
6. Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for 2-3 minutes, until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
7. Remove the pancakes from the skillet and keep warm.
8. Serve the pancakes topped with fresh blueberries and a drizzle of maple syrup.

These gluten-free blueberry pancakes are an excellent choice for a leisurely Friday breakfast. With their soft, fluffy texture and bursts of fresh blueberries, they provide a satisfying start to the day. The addition of almond flour adds a slight nuttiness, while the coconut sugar keeps the pancakes lightly sweetened. Whether you enjoy them with maple syrup or a dollop of whipped cream, these pancakes are a delightful gluten-free treat that everyone will love.

Gluten-Free Blueberry Crumble

This gluten-free blueberry crumble is the ultimate dessert for a cozy Friday night. A sweet and tangy blueberry filling is topped with a buttery, golden crumble made from oats, almond flour, and coconut sugar. It’s the perfect balance of textures, with the soft, juicy blueberries underneath and the crispy crumble on top. Served warm with a scoop of vanilla ice cream or whipped cream, this dessert is sure to please everyone at the table.

Ingredients:
For the filling:

• 4 cups fresh blueberries
• 1/4 cup coconut sugar
• 1 tbsp cornstarch
• 1 tsp lemon juice
• 1/2 tsp cinnamon

For the crumble topping:

• 1/2 cup gluten-free oats
• 1/4 cup almond flour
• 1/4 cup coconut sugar
• 1/4 cup cold unsalted butter, cubed
• 1/4 tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a large bowl, toss the blueberries with coconut sugar, cornstarch, lemon juice, and cinnamon until well coated.
3. Transfer the blueberry mixture into the prepared baking dish and spread evenly.
4. In a separate bowl, combine the oats, almond flour, coconut sugar, and salt for the crumble topping.
5. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture forms a crumbly texture.
6. Sprinkle the crumble topping evenly over the blueberries.
7. Bake for 35-40 minutes, or until the filling is bubbling and the crumble is golden brown.
8. Let the crumble cool for a few minutes before serving.

This gluten-free blueberry crumble is a comforting dessert that’s as simple to make as it is delicious. The combination of sweet, juicy blueberries and the crunchy, buttery topping creates the perfect dessert for any occasion. Whether served on its own or with a scoop of ice cream, this crumble is a satisfying treat that will leave everyone asking for seconds. Plus, it’s naturally gluten-free and packed with antioxidants from the blueberries.

Gluten-Free Blueberry Muffins

These gluten-free blueberry muffins are moist, fluffy, and bursting with fresh blueberries. They make a perfect snack or breakfast to enjoy on a Friday morning. Made with a blend of gluten-free flour and coconut flour, these muffins have a light and airy texture that rivals traditional muffins. The addition of almond milk and eggs makes them soft and flavorful, while the blueberries provide a natural sweetness and juicy bite. These muffins are not only gluten-free but also dairy-free when using non-dairy milk, making them a great option for various dietary needs.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1/4 cup coconut flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup almond milk (or milk of choice)
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 cup fresh blueberries

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the gluten-free flour, coconut flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk the eggs, almond milk, honey, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
5. Gently fold in the blueberries.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool for a few minutes in the pan before transferring them to a wire rack to cool completely.

These gluten-free blueberry muffins are the perfect treat for any Friday morning. The combination of gluten-free flours results in a light and airy texture, while the blueberries provide a burst of flavor in every bite. They are naturally sweetened with honey or maple syrup, making them a healthier alternative to store-bought muffins. Whether you enjoy them with your morning coffee or as an afternoon snack, these muffins are a delicious and satisfying gluten-free option that will please everyone.

Note: More recipes are coming soon!