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.
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.
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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 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!
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.
Craving more muffins? Take a look at these yummy recipes for inspiration:
What is collagen protein?
Collagen protein comes from animals. It is the skin, bones and even cartilage of animals. It is filled with amino acids. Many of the foods you eat naturally have collagen protein, but we just don’t get enough.
The older we get, the more collagen our bodies need to function properly. Adding in collagen protein is a great option when you aren’t consuming enough through food.
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.
Add the dry ingredients to a bowl and whisk to blend. In a smaller bowl, add the wet ingredients and mix well.
I have tested two gluten free flour blends in this recipe. I liked King Arthur Gluten Free Measure for Measure and Bob's Red Mill 1 to 1 Gluten Free Flour Blend. This doesn't mean other blends won't work, I just haven't tested any others. Try to avoid flour blends that are high in starch.
As always, if your blend does not contain Xanthan Gum, you will need to add 1 teaspoon.
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.
Put the batter into a muffin tin and fill each cup 3/4 full. Bake at 350 for 18-20 minutes.
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:
- Almond Slivers
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.
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Light and Fluffy Gluten Free Blueberry Protein Muffins
- Preheat the oven to 350F degrees.
- 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 3/4 full with the muffin batter.
- Bake for 18-20 minutes until done.
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