Light and Fluffy Gluten Free Blueberry Protein Muffins

Name: Light and Fluffy Gluten Free Blueberry Protein Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 1/2 cups gluten free flour blend (* see note); 1 cup almond flour (* see note); 2 teaspoons baking powder; 1/4 cup collagen protein (unflavored!); 1/8 teaspoon salt; 3/4 cup coconut sugar; 1/4 cup coconut oil (melted); 2 ripe bananas; 2 eggs; 1 cup almond milk; 1 teaspoon vanilla; 3/4 cup blueberries; 1/3 cup pecans

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:

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.

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.

📖 Recipe

If you love the recipes you find on my blog, I would love for you to sign up for my newsletter (and get my free gluten free lemon dessert e-cookbook!)