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    Home » Recipes » Gluten Free Muffins

    Light and Fluffy Gluten Free Blueberry Protein Muffins

    Published: Apr 30, 2019 · Modified: Jul 15, 2021 by Sandi Gaertner · 18 Comments · This post may contain affiliate links

    Jump to Recipe Print Recipe

    Deliciously sweet gluten free protein blueberry muffins are the perfect way to start your day! Plus, I have great news for you! These healthy protein muffins are refined sugar and dairy-free. Talk about a huge win.

    a stack of blueberry muffins
    Jump to:
    • Ingredient notes:
    • Recipe step by step directions:
    • Muffins Variations:
    • Tips and Recipe FAQ:
    • More gluten free muffins to try:
    • Recipe
    • Community

    Typically, when you think of blueberry muffins, you automatically think of eating them for breakfast. Which is an excellent idea because they are easy to make, taste scrumptious, and are perfect for grab and go. However, at my house, we love them as a snack too! Often I will send them to school with the kids or to work with my husband so they can have a mid-day protein boost.

    As a mom, it is important to 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 and 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 all of my best gluten free muffins recipes.

    a basket of gluten free blueberry protein muffins

    Ingredient notes:

    • Collagen protein - Collagen protein is a flavorless protein powder I love to use in baking. 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 just have not tested other flours.
    • Xanthan gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
    • Coconut oil - You an also use other light oils if you perfer, or butter if you can have dairy.
    a blueberry protein muffin with a bite taken out on a plate

    Recipe step by step directions:

    dry ingredients in a bowl

    Step 1: Add the dry ingredients to a  bowl and whisk to blend. In a smaller bowl, add the wet ingredients and mix well.

    all of the muffin ingredients including blueberries in a bowl ready to mix

    Step 2: Pour the wet ingredients into the dry ingredients include the pecans and blueberries. Mix until the batter is "just mixed". The secret to light and fluffy muffins is to  NOT overmix the batter.

    blueberry protein muffin batter in a bowl

    Step 3: Put the batter into a muffin tin and fill each cup ¾ full.

    Step 4: Bake at 350º F for 18-20 minutes. Remove from the oven and allow cooling.

    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.

    Muffins 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:

    • Raspberries
    • Strawberries
    • Walnuts
    • Almond Slivers

    Tips and Recipe FAQ:

    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.

    Why do my muffins fall sometimes?

    When you bake blueberry protein muffins, and you notice they fall after you remove them from the oven there is an easy fix. The reason why they fall is that too much air was incorporated into the batter when it was 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.

    Why do muffins get sticky on top?

    Have you ever noticed that when you bake muffins and place them in a container the tops will get kind of sticky? This is because when you place the muffins in an airtight container, the moisture inside the muffin will naturally rise to the surface as it begins to age.

    The good news is that if you are baking at home, then 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 then place them in an airtight container in the freezer. Then you can just grab out what you need, and you don’t have to worry about the tops being sticky any longer.

    How long will these muffins keep fresh?

    These muffins will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.

    How do you freeze muffins?

    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 muffins to try:

    Recipe

    Light and Fluffy Gluten Free Blueberry Protein Muffins

    Sandi Gaertner
    Light and fluffy gluten free protein muffins with blueberries and banana. Kids will never know these are healthy protein muffins.
    4.72 from 7 votes
    dairy free allergen icon
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    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Gluten Free Muffins Recipes
    Cuisine American
    Servings 16
    Calories 173 kcal

    Ingredients
      

    • 1 ½ cups gluten free flour blend * see note
    • 1 cup almond flour * see note
    • 2 teaspoons baking powder
    • ¼ cup collagen protein unflavored!
    • ⅛ teaspoon salt
    • ¾ cup coconut sugar
    • ¼ cup coconut oil melted
    • 2 ripe bananas
    • 2 eggs
    • 1 cup almond milk
    • 1 teaspoon vanilla
    • ¾ cup blueberries
    • ⅓ cup pecans

    Instructions
     

    • Preheat the oven to 350º F.
    • In a bowl, combine the dry ingredients and whisk to blend.
    • In a smaller bowl, add the bananas and use a fork to mash them .
    • Add the coconut oil, eggs, vanilla, almond milk to the bananas and whisk.
    • Pour the wet ingredients into the dry ingredients, add the blueberries and pecans. Mix until the batter is just barely blended. (Over mixing the batter leads to more dense muffins.)
    • Take a muffin pan and add paper muffin liners. Fill each ¾ full with the muffin batter.
    • Bake for 18-20 minutes until done.

    Notes

    1. To keep these muffins light and fluffy, do not overmix the batter.
    2. 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.
    3. Xanthan gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
    4. I highly suggest using almond flour and not almond meal. An Almond meal is more coarse and will make your muffins grainy.
    5. 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.

    Nutrition

    Serving: 1gCalories: 173kcalCarbohydrates: 21gProtein: 4gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 20mgSodium: 62mgPotassium: 125mgFiber: 3gSugar: 8gVitamin A: 44IUVitamin C: 2mgCalcium: 68mgIron: 1mg
    Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

    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.

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    Reader Interactions

    Comments

    1. Heather Davis

      October 06, 2020 at 10:14 am

      Made them again without thawing the blueberries and added collagen creamer and they came out even better!

      Reply
      • Sandi Gaertner

        October 06, 2020 at 10:38 am

        I love the idea of a collagen creamer. I can see how these would make the muffins fluffier.

        Reply
    2. Heather

      September 29, 2020 at 10:33 am

      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!

      Reply
      • Sandi Gaertner

        September 29, 2020 at 11:55 am

        I am so glad you liked them Heather! Thank you so much for coming back to let me know.

        Reply
    3. Jessica

      June 08, 2020 at 9:48 am

      These sound so tasty and I want to make them. Can you leave out the banana and they would still taste as good?

      Reply
      • Sandi Gaertner

        June 08, 2020 at 11:06 am

        Hi Jessica, I haven't tried making these without banana, but I assume omitting it will affect the moisture and sweetness levels.

        Reply
    4. Jess Tegtmeier

      January 05, 2020 at 2:36 pm

      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!

      Reply
      • Sandi Gaertner

        January 05, 2020 at 3:55 pm

        I am so glad you liked these muffins Jess 🙂

        Reply
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