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.
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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.
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.
Recipe step by step directions:
Step 1: Add the dry ingredients to a bowl and whisk to blend. In a smaller bowl, add the wet ingredients and mix well.
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.
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.
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.
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.
These muffins will keep up to 4 days in an air-tight 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 muffins to try:
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📖 Recipe
Light and 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
- 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
- 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 1 teaspoon.
- I highly suggest using almond flour and not almond meal. An Almond meal is more coarse and will make your muffins grainy.
- 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
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Heather Davis
Made them again without thawing the blueberries and added collagen creamer and they came out even better!
Sandi Gaertner
I love the idea of a collagen creamer. I can see how these would make the muffins fluffier.
Heather
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!
Sandi Gaertner
I am so glad you liked them Heather! Thank you so much for coming back to let me know.
Jessica
These sound so tasty and I want to make them. Can you leave out the banana and they would still taste as good?
Sandi Gaertner
Hi Jessica, I haven't tried making these without banana, but I assume omitting it will affect the moisture and sweetness levels.
Jess Tegtmeier
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!
Sandi Gaertner
I am so glad you liked these muffins Jess 🙂