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Grain Free Blueberry Muffins {Protein-Packed}

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Grain Free Blueberry Muffins are the perfect, protein-packed, on-the-go breakfast or afternoon snack. These delicious Paleo-friendly muffins are overflowing with blueberries and have a subtle buttery, lemon flavor.

3 blueberry muffins stacked high surrounded by more muffins and fresh lemon slices.

Jam-packed with blueberries with a soft, buttery crumb, these grain free blueberry muffins are so good!

Muffins can be a quick, individual-size, on-the-go breakfast, part of your breakfast’s meal, added to lunches, served as an afternoon snack with a mug of nourishing hot chocolate or a hot cup of tea or added to a beautiful spread for a special occasion or brunch.

Blueberry muffins and fresh lemon slices.

Muffins are fun food. There’s just something about them that makes you feel special and comforted when eating them.

There are so many different kinds of muffins – chocolate banana muffins, fruit-packed muffins, pumpkin muffins, oatmeal muffins, cranberry orange muffins, zucchini muffins, streusel topping muffins and on and on. But my favorite happens to be simple, classic, blueberry muffins.

Fresh blueberries, fresh lemons and lemon slices.

I love blueberry muffins for many reasons, but mostly because they remind me of my mom. When I was a little girl she used to buy the muffin mixes that you make at home. The kind with the dry mix that you add eggs, oil and liquid to plus the blueberries that come in a can. Sometimes they were the regular blueberry kind and sometimes they had a streusel topping.

They weren’t the healthiest of muffins, but they were “homemade” enough at that time and I sure did love them. Warm, out of the oven, I always felt so loved and special when my mom made them for me.

Blueberry muffins and fresh lemon slices.

Those packaged mix days are part of my past, but I’ll hold those fond memories close to my heart. I might not eat those kind of foods anymore, but that’s okay. I can still follow in my mom’s footsteps and put love and care into homemade, from scratch muffins for my family.

Blueberry muffins and fresh lemon slices.

Grain free blueberry muffins are so easy to make.

These grain free muffins have 11 simple ingredients. Lots of blueberries and fresh lemon juice are the stars. They come together beautifully with a grain free batter made with my favorite grain free flour and my favorite grass-fed collagen.

The collagen helps add a protein boost plus adds a softness to the muffin texture.

3 blueberry muffins stacked on top of each other surrounded by more muffins and fresh lemon slices.

Mix everything up with some healthy fat, protein-rich pastured eggs, natural, unrefined sweetener and a little bit of sour cream or choice of yogurt, and you’re good to go.

Pour the batter into a muffin pan, making 12 individual muffins and into the oven they go for about 20 minutes.

Blueberry muffins and fresh lemon slices.

Beautiful blueberry muffins with a crusty top and soft, deletable middle.

These are perfect as is, but also incredibly delicious warm out of the oven with a big pat of butter or ghee and a drizzle of raw honey or a spoonful of all-fruit apricot preserves. So yummy!

Blueberry muffins and fresh lemon slices.

These muffins are packed with real food, nourishing goodness. They’re gluten free, grain free, Paleo-friendly and nut free but not lacking in flavor!

Make up a batch or two and store some in the freezer to have on hand.

Blueberry muffins and fresh lemon slices.

Grain Free Blueberry Muffins

Grain Free Blueberry Muffins {Protein-Packed}

Grain Free Blueberry Muffins {Protein-Packed}

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Grain free Blueberry Muffins are the perfect, protein-packed, on-the-go breakfast or afternoon snack. These delicious Paleo-friendly muffins are overflowing with blueberries and have a subtle buttery, lemon flavor.

Ingredients

  • 10 tbsp grass-fed butter or ghee, melted or avocado oil
  • 3/4 cup lactose free organic sour cream, organic sour cream or organic yogurt/coconut yogurt
  • 2 pastured or organic eggs
  • 2 tbsp freshly squeezed lemon juice {approx. juice of 1 lemon}
  • Zest of 2 organic lemons
  • 1 tsp vanilla extract
  • 1 cup maple sugar
  • 1/2 tsp baking soda
  • 1/2 tsp Celtic sea salt (<-- this is my favorite sea salt)
  • 2 cups Otto's cassava flour (<-- this is the only cassava flour I use and recommend) 
  • 1/4 cup grass-fed collagen (<-- this is the only grass-fed collagen I use and recommend, see coupon code below)
  • 1 1/2 cups fresh organic blueberries
  • Extra maple sugar for sprinkling on the muffin tops - optional

Instructions

  1. Preheat the oven to 350 degrees F. Grease a muffin pan or line with muffin baking cups/wrappers. 
  2. Add everything to a high-powered blender, except for the blueberries, in the order listed {starting with the liquids at the bottom of the blender and ending with the dry ingredients at the top}. Blend on low just until incorporated, scraping down the sides if needed. [If you don't have a blender, you can add all of the wet ingredients to a large mixing bowl, mix with a hand mixer on low speed, then add the dry ingredients and mix on low just until incorporated.]
  3. Using a spatula, scrape the thick batter into a large mixing bowl and gently fold in the blueberries.
  4. Evenly distribute the muffin batter between 12 muffin cups, sprinkle a light layer of optional maple sugar on muffin tops and bake for about 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out with only a few moist crumbs. Allow to cool in the muffin pan for 10 minutes before moving muffins to a cooling rack. 

Notes

  • Store muffins in an air-tight container in the refrigerator for up to 3 days. 
  • These muffins freeze well. Make up a batch or two to have on hand for grab-and-go breakfasts/lunches or snacks. 

BONUS: I have a 10% OFF collagen coupon code just for my readers! Just follow the link here and enter NOURISH10 at checkout for 10% off your entire order.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 354 Total Fat: 19g Saturated Fat: 10g Trans Fat: 1g Unsaturated Fat: 7g Cholesterol: 75mg Sodium: 311mg Carbohydrates: 43g Fiber: 2g Sugar: 21g Protein: 6g
This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
© Emily
Cuisine: American / Category: Breakfast
Are you on Pinterest? I pin lots of yummy real food recipes + more there. I have a board just for Gluten Free Treats + Frozen Treats too. Come follow along. 

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Reader Interactions

Comments

  8. Wow, wow! My favorite thing about this recipe isn’t that they’re blueberry muffins (obviously), but that they’re not loaded with almond flour! I bet these are SO light!

    Reply

  10. Yummy! These muffins look amazing and I am having some serious breakfast envy right now. I love that these are packed with protein to help keep you full longer. I think I may need to make a batch of the beauties and keep them on hand for a grab and go breakfast on the weekdays. Thanks for sharing!

    Reply

    • Health-wise, I think it’s been pretty popular for a long time now. 🙂 I like to use collagen in a lot of my baked goods, for its health properties, protein content and it also really adds a lovely soft texture to baked stuff.

      Reply

  15. I looove blueberry muffins but haven’t made any cassava flour versions yet. This will have to be rectified! Muffins are like the perfect make ahead food – make them now, freeze half for later, and take out when needed. So I make lots and lots of muffins 🙂

    Reply

  18. These look FABULOUS! I’m so excited to try muffins with cassava flour, too! And LOVE sneaking collagen into just about any recipe I can! THANKS!

    Reply

  22. Growing up blueberry muffins were my favorite! I haven’t make them in years. This recipe looks so good! I’ll have to try it out!

    Reply

  23. Hi! Are there eggs in the recipe afterall? It is mentioned in the description but I don’t see it in the ingredients list. Thank you!

    Reply

    • Hi Lisa, I saw your note on IG. Thanks for your patience, I’ve been really sick for almost a month and I’m just now on the mend. I wrote the recipe and post when I was really sick and I made an error leaving that out in the recipe. I’m my own editor, so sometimes errors slip through. I’m so sorry that I didn’t see this until now. I haven’t been able to be as prompt as I usually am responding since I’ve been sick. I’ve made the correction in the recipe. I do hope you’ll come back and try other recipes. I do have several egg-free recipes as well as some egg-free baked treats.

      Reply

  29. Hi Juli, for several reasons 🙂 They are completely transparent about their quality and sourcing – which is important to me. They truly care about the quality of their natural supplements and products. Perfect Supplements is 100% pesticide and hormone free, non-GMO, lab tested with proof of purity, and backed by a 100% money back guarantee and is also a Silver Level Green America Certified Business. It also happens to have a great price point 🙂

    Reply

  30. I love grain-free muffins with an extra punch of protein! It makes them stick to the bones longer and they are such a great easy breakfast on the go!

    Reply

  35. Great recipe! I made mini muffins and this recipe yielded 64 mini muffins. Great size for kids lunches!

    Reply

  36. My son would literally scream with happiness if I made these for him! I love that you add gelatin to add protein. I’m going to surprise him with these in his lunch box!

    Reply

  37. Delicious! Used coconut milk (canned) and coconut sugar as substitutes because I did not have yogurt and maple sugar. Could you please post nutritional information breakdown?

    Reply

    • Hi Anne, I’m happy to hear that! So glad you enjoyed them and made them work for you. 🙂 I don’t post nutritional information breakdown here – I don’t have the time to do that for my recipes, but I believe there is an app or site online where you can plug in the stats to get that information.

      Reply

    • Hi Tiffany, gelatin will not work for this recipe as gelatin “gels” – collagen fully dissolves, so it will act very differently in this recipe. Gelatin is best used to make “gelatin eggs” or things like homemade gummies or homemade jello, but it won’t work for this recipe. Hope that helps! 🙂

      Reply

  40. I made this and there was WAY too much dough for 12 muffin tins and the dough is like thick cookie dough. Did I do something wrong?

    Reply

    • Hi Sarah, I can’t really say where it went wrong for you since I don’t know what ingredients you used, what brands you used, if everything was measured accurately and how your oven bakes, but clearly something was off. There is not too much muffin batter at all in this recipe. I’ve made these plenty of times and have never had a problem with them at all. I know other readers who have made these as well and have never had a problem. Someone even shared about how theirs turned out on Instagram as well as on a blog post they did. Did you use Otto’s cassava flour? That’s the only brand I recommend, others do not compare. Did you use Perfect Supplements’ collagen? Also, it is a thicker muffin batter, it’s not runny, it’s not a dough though and shouldn’t be like a thick cookie dough.

      Reply

  41. I made these today and they were delicious!! I used coconut sugar instead of maple sugar because it was all I had on hand it worked perfectly. I even used about 3/4 a cup and they were still sweet enough! The blueberries add a great pop of sweetness. Sprinkling the sugar on top added a great flavor. I used 8 tablespoons of grass fed butter + 2 tablespoons of avocado oil and it worked perfectly. This dough was very thick, like cookie dough, but I’ve baked with cassava flour before so I wasn’t shocked. It made 12 muffins perfectly, filled up almost all the way to the top (since it doesn’t rise or spread out much). Lemon was a beautiful addition. Cassava flour is my all time favorite alternative flour to bake with. Makes the best chocolate chip cookies too. Not as dense as coconut flour, creamier texture than almond flour, light and fluffy like wheat flour. I also loved that you incorporated collagen, because why not? I love this recipe!!

    Reply

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