Deliciously sweet gluten free protein blueberry muffins are the perfect way to start your day! Plus, I have great news for you! These fluffy, soft muffins are also refined sugar and dairy-free. Talk about a huge win.
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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 will often send them to school with the kids or work with my husband so they can have a mid-day protein boost.
As a mom, I must feed my family the best nutrient-rich foods I can. That is why I decided to sneak in some protein by adding collagen protein. Guess what! No one even knows or cares because these blueberry protein muffins taste amazing!
These gluten-free blueberry muffins are light, fluffy, and full of plump, juicy blueberries and pecans. Every bite is bursting with flavor and will soon become a go-to recipe. If you love muffins as much as we do, check out my best gluten free muffins recipes.
Made them again without thawing the blueberries and added collagen creamer and they came out even better!”
heather d., blog comment
Allergen Information:
These homemade muffins are gluten-free, dairy-free, oat-free, and soy-free.
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 Gluten Free Flour Blend and King Arthur’s Measure for Measure Gluten Free Blend. That doesn’t mean others will not work; I have not tested other flours.
- Coconut Sugar – I used coconut sugar, but you can use regular cane or brown sugar in this recipe if you prefer.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 3/4 teaspoon.
- Baking Powder and Salt – I recommend using aluminum-free baking powder.
- Bananas – Use ripe bananas!
- Eggs – Use size large.
- Non-Dairy Milk—I used 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.
Step-By-Step Photos and Directions:
Step 1: Add the dry ingredients to a large
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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.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
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.
Try other fruit:
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:
- Raspberries
- Strawberries
- Walnuts
- Almond Slivers
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 blueberry protein muffins, and you notice they fall after you remove them from the oven, there is an easy fix. They fell because too much air was incorporated into the batter when stirred.
So when you remove the gluten free muffins from the oven, the air will collapse and cause the muffin to do the same. 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.
The good news is that if you are baking at home, you already know your food isn’t loaded with preservatives. Using preservatives is really the only way to prevent this from happening as the healthy protein muffins begin to age, and no one wants that!
What we do is the easiest solution is to wrap the high-protein muffins individually and then place them in an airtight container in the freezer. Then, you can just grab what you need, and you don’t have to worry about the tops being sticky any longer.
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.
Don’t forget to take a look at my gluten free pantry essentials guide. It’s filled with lots of helpful information for baking gluten free.
More Gluten Free Muffin Recipes:
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 regular sugar
- ¼ cup coconut oil melted
- 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 coconut 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 more dense muffins.)
- 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 doesn’t 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 more coarse 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 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 🙂