These gluten-free protein blueberry muffins are soft, fluffy, and just sweet enough for a quick breakfast or snack. They are packed with juicy blueberries, made without refined sugar, and are completely dairy-free. I used protein to sneak in a little extra nutrition without changing the flavor or texture. My kids grab them after school, but I like to keep a few stashed in the freezer for busy mornings.
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When you think of blueberry muffins, you automatically think of eating them for breakfast. This is an excellent idea because they are easy to make, taste scrumptious, and are perfect for grab-and-go. However, at my house, we also love them as a snack!
I have a lot of easy gluten-free muffins recipes on the blog. Try these regular Gluten-Free Blueberry Muffins or these sweet Gluten Free Chocolate Banana Muffins.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Collagen Protein – Collagen protein is a flavorless protein powder I love to use in baking because it adds no flavor. I like both Great Lakes and Vital Proteins.
- Gluten-Free Flour Blend – I tested this recipe using Bob’s Red Mill 1 to 1 and King Arthur’s Measure for Measure. That doesn’t mean others will not work; I have not tested other flours.
- Coconut Sugar – I tested both coconut sugar and brown sugar in this recipe. Both taste delicious.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 3/4 teaspoon. Read Why Gluten-Free Flour Blends Vary to learn more about this.
- Baking Powder – I recommend using aluminum-free baking powder.
- Bananas – Use ripe bananas!
- Eggs – Use large eggs.
- Non-Dairy Milk – I tested this recipe with almond milk, but any plant-based milk or even regular milk is fine.
- Coconut Oil – You can also use other light oils or butter if you can have dairy.
A Note From My Kitchen
I used my almond flour Gluten-Free Strawberry Muffins recipe as a starting point and tested two flour blends to make sure these stayed fluffy, even with the added collagen. It took a couple tries to balance the moisture, but once I got it right, the texture was perfect. The batter should be thick, more like pancake batter, and hold its shape in the muffin liner without being runny or dr
How to Make Gluten-Free Protein Muffins (Step-By-Step)
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Step 1: Add the dry ingredients to a large
Step 2: Pour the wet ingredients into the dry ingredients, including the pecans and blueberries. Mix until the batter is “just mixed.” The secret to light and fluffy muffins is to NOT overmix the batter. Note the nuts are optional.
Step 3: Place parchment paper muffin liners into a muffin pan. You can also use a gluten-free baking spray if you prefer. Put the batter into a muffin tin and fill each cup 3/4 full.
Step 4: Bake the muffins at 350º F for 20-24 minutes. The baking time will vary depending on the depth of your muffin pan and its material. When the muffins are finished baking, remove them from the oven to a cooling rack and allow them to cool.
To test for doneness, insert a toothpick into the center of the muffins. If the toothpick comes out clean, the muffins are done baking. If you see batter or crumbs, the muffins need to bake longer.
If you want more muffin baking tips, be sure to read my Gluten-Free Muffin Troubleshooting Guide and check out my Handy Muffin Tools List.
Tasty Flavor Variations:
If you don’t have blueberries on hand, don’t worry!! Here are some ideas that you can try as you experiment with this yummy protein muffin recipe:
- Fruit like Raspberries, Strawberries, or Peaches
- Chocolate Chips
Frequently Asked Questions:
Love a domed top muffin? Here is the secret to getting those big dome tops: Bake at 425º F for the first 5 minutes, then reduce the temperature to 350º F.
When you bake muffins, and you notice they fall after you remove them from the oven, there was too much air in the batter. When you remove the gluten-free muffins from the oven, the air will collapses, sinking the muffins
To prevent this, try not to over-stir the batter. It is ready to be put in the oven when there are no large lumps, and the batter is moist.
Have you ever noticed that muffin tops can get sticky when baked and placed in a container? This is because when muffins are placed in an airtight container, the moisture inside them will naturally rise to the surface as they age.
These muffins will keep fresh for up to 4 days in an airtight container or up to 4 months in the freezer.
Freeze the muffins by placing cooled muffins in a freezer bag. Place flat in the freezer.
More Gluten-Free Muffin Recipes:
Gluten-free muffins are my go to for a quick breakfast. Here are some of my favorite muffin recipes to store in the freezer:
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Fluffy Gluten Free Blueberry Protein Muffins
Ingredients
- 1 ½ cups gluten free flour blend * see note
- 1 cup almond flour * see note
- 2 teaspoons baking powder aluminum free
- ¼ cup collagen protein unflavored!
- ⅛ teaspoon salt
- ¾ cup coconut sugar or brown sugar
- ¼ cup oil
- 2 ripe bananas
- 2 large eggs
- 1 cup non-dairy milk
- 1 teaspoon pure vanilla extract
- ¾ cup blueberries
- ⅓ cup Optional: pecans
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Instructions
- Preheat the oven to 350º F.
- In a bowl, combine 1 1/2 cups gluten free flour blend, 1 cup almond flour, 2 teaspoons baking powder, 1/4 cup collagen protein, 1/8 teaspoon salt, 3/4 cup coconut sugar, and whisk to blend.
- In a smaller bowl, add 2 ripe bananas and use a fork to mash them .
- Add the melted 1/4 cup oil, 2 large eggs, 1 teaspoon pure vanilla extract, and 1 cup non-dairy milk to the bananas and whisk.
- Pour the wet ingredients into the dry ingredients, add 3/4 cup blueberries and 1/3 cup Optional: pecans. Mix until the batter is just barely blended. (Over mixing the batter leads to denser muffins.)
- The batter should look like thick pancake batter. If your batter is too wet, add more flour. If your batter is thicker than this, add more milk. Make adjustments one tablespoon at a time.
- Take a muffin pan and add parchment paper muffin liners. Fill each 3/4 full with the muffin batter.
- Bake for 20-22 minutes until the muffins are done. To test for doneness, insert a toothpick into the center of the muffins. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the muffins need to bake longer.
Notes
- To keep these muffins light and fluffy, do not overmix the batter.
- I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work, I just have not tested other flours.
- Xanthan Gum – If your gluten free flour blend does not contain xanthan gum or guar gum, please add 3/4 teaspoon.
- I highly suggest using almond flour and not almond meal. An Almond meal is coarser and will make your muffins grainy.
- Store in an airtight container in the refrigerator. I like to freeze my muffins in a large freezer safe zip bag in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
Hi Sandi. I’m allergic to bananas. Can I use applesauce instead, and if so, how much? I would really like to make this recipe.
Thanks,
Louise
Hi Louise, applesauce should work nicely. I would add 1/2 cup, which should come close to two bananas (bigger banana size). I haven’t tested this myself, so please know it is a guesstimate.
I just have to say how much I love these! I’ve made multiple batches, and when I’m out I’ll make them again!! It’s so nice to find a dairy free, gluten free, cane sugar free option that is soo delicious!!! I do replace the collagen with my dairy free vanilla protein (because it’s what I have on hand) and it still turns out delicious! Thank you!!
I am so glad you love this recipe. These are one of my favorite energy boosts when I am tired in the afternoon. I will have to try my favorite protein powder next. Thanks for letting me know protein powder works!
can you use collagen peptides (hydrolysed collagen) in tlace of collagen protein
Hi Elise, They both will work fine. Thank you!
Made them again without thawing the blueberries and added collagen creamer and they came out even better!
I love the idea of a collagen creamer. I can see how these would make the muffins fluffier.
Made these without bananas (allergies) and without collagen (didn’t have any), and used thawed wild frozen blueberries from Trader Joe’s and they turned out so good!! These will definitely be a staple!! Thank you for the recipe!
I am so glad you liked them Heather! Thank you so much for coming back to let me know.
These sound so tasty and I want to make them. Can you leave out the banana and they would still taste as good?
Hi Jessica, I haven’t tried making these without banana, but I assume omitting it will affect the moisture and sweetness levels.
Just made these and they are delectable. I omitted the collagen because I didn’t have any and they were perfect. Next time I will try the collagen too!
I am so glad you liked these muffins Jess 🙂