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.
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.
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.
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.
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.
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.
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.
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!
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.
Grain Free Blueberry Muffins
Grain Free Blueberry Muffins {Protein-Packed}
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 tablespoon grass-fed butter or ghee, melted or avocado oil
- ¾ cup lactose free organic sour cream, organic sour cream or organic yogurt/coconut yogurt
- 2 pastured or organic eggs
- 2 tablespoon freshly squeezed lemon juice {approx. juice of 1 lemon}
- Zest of 2 organic lemons
- 1 teaspoon vanilla extract
- 1 cup maple sugar
- ½ teaspoon baking soda
- ½ teaspoon Celtic sea salt (<-- salt)
- 2 cups Otto's cassava flour (<-- and recommend)
- ¼ cup grass-fed collagen (<-- below)
- 1 ½ cups fresh organic blueberries
- Extra maple sugar for sprinkling on the muffin tops - optional
Instructions
- Preheat the oven to 350 degrees F. Grease a muffin pan or line with muffin baking cups/wrappers.
- 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.]
- Using a spatula, scrape the thick batter into a large mixing bowl and gently fold in the blueberries.
- 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.
Recommended Products
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 354Total Fat: 19gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 75mgSodium: 311mgCarbohydrates: 43gFiber: 2gSugar: 21gProtein: 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.
MORE RECIPES YOU MIGHT LIKE
Blueberry Cheesecake Ice Cream
Paleo Blueberry Chocolate Chip Zucchini Muffins
Easy Healthy Grain Free Chocolate Cake {Paleo + Real Food}
Healthy No Bake Berry Cheesecake Tart {Grain Free}
One Pan Broccoli Cashew Chicken {15 Minute Meal}
Grass-fed Collagen, Desiccated Liver, Coconut Oil, Liver Detox Support, Ancient Minerals + more!
Allison
My mom LOVES blueberry ANYTHING... May need to make these for Mother's Day. 🙂
Emily Sunwell-Vidaurri
That would be a fun treat to share with her 🙂
Raia
Those look perfectly fluffy and delicious! I haven't had blueberry muffins in ages, but they're some of my favorites. 🙂
Emily Sunwell-Vidaurri
Blueberry muffins are so awesome aren't they 🙂 I hope you get to make some soon Raia.
Joni Gomes
Loooove Bluberry Muffins! They are always in season 🙂
Emily Sunwell-Vidaurri
Yes!!!!! I agree 🙂
Renee
My kids love blueberry muffins for breakfast! Can't wait to try this on out!
Emily Sunwell-Vidaurri
They're such a fun one for breakfast 🙂 I hope you get to make some muffins soon.
Megan Stevens
I LOVE all of the butter and sour cream in these!!! SO yummy and lovely!
Emily Sunwell-Vidaurri
Thank you Megan 🙂 Gotta love those healthy fats.
Linda Spiker
These are so pretty! I love blueberry and lemon together!
Emily Sunwell-Vidaurri
Thank you! It's such a delicious flavor combo 🙂
Anya
These look so perfect, Emily! And I was just thinking how to use up my blueberries. 🙂
Emily Sunwell-Vidaurri
Thanks Anya! 🙂 I hope you get to make some.
Lindsey Dietz
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!
Emily Sunwell-Vidaurri
Thanks Lindsey! Yes to the almond flour! I very rarely use almond flour and I love cassava flour for baked goodies 🙂
Vanessa
These look so delicious! I love blueberry muffins. Thanks for the recipe!
Emily Sunwell-Vidaurri
Thanks Vanessa! 🙂
Luci's Morsels
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!
Emily Sunwell-Vidaurri
That's how I like to enjoy them too 🙂 They're so nice to have on hand when you need something quick.
Rae
Grass fed gelatin is now a thing? How interesting that you used it in this recipe!
Emily Sunwell-Vidaurri
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.
Anjali
I love fruit based muffins! These look great!
Emily Sunwell-Vidaurri
Thanks Anjali! 🙂
Linda
I think they will be perfect for my weekend's breakfast treat!I simply love blueberries and these muffins look beautiful and inspiring!
Emily Sunwell-Vidaurri
I hope you get to enjoy some Linda! 🙂
Lindsey
I love healthy muffins like these! I'll have to try baking these for my husband!
Emily Sunwell-Vidaurri
I hope you get to make some Lindsey 🙂
Michele
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 🙂
Emily Sunwell-Vidaurri
I totally agree, they're so prefect made ahead of time and frozen. Love that about them! I hope you get to make some 🙂
The Food Hunter
I love all things blueberry
Emily Sunwell-Vidaurri
🙂 me too!
Kari
Blueberry muffins are my favorite, and I love that these are healthy and protein packed!
Emily Sunwell-Vidaurri
Thanks Kari! You can't go wrong with protein packed 🙂
Kelsey
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!
Emily Sunwell-Vidaurri
Thank you so much Kelsey!!! You are always so dear and kind with your comments. I really appreciate you xo I hope you get to make some yummy muffins soon.
Katja`
This looks like the perfect muffin!! I love that you put collagen in them.
Emily Sunwell-Vidaurri
Thanks Katja! The collagen really adds a lovely softness 🙂
Georgina
Oh my god these muffins are so beautiful that I want to cry! They look so fluffy <3
Emily Sunwell-Vidaurri
Thank you Georgina! So kind of you. xo
STACEY CRAWFORD
Wow, these muffins look so big, beautiful, and fluffy! The prettiest healthy muffins I have seen 🙂
Emily Sunwell-Vidaurri
Aww thanks so much Stacey! You're so sweet! 🙂
Cristina Curp
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!
Emily Sunwell-Vidaurri
I hope you get to make some blueberry muffins soon Cristina! 🙂
Lisa Reyes
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!
Emily Sunwell-Vidaurri
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.
Lisa Reyes
Thank you! I am also wishing a speedy recovery for you!
Emily Sunwell-Vidaurri
Thank you Lisa! 🙂 I'm doing much better.
Lisa Reyes
Oh! Also, can you taste the lemon in this? Thank you again
Emily Sunwell-Vidaurri
Yes, the lemon does come through in the flavor 🙂
Jessica DeMay
I absolutely love blueberry muffins and these ones look amazing! I love how you recreated a family recipe and made it healthier- I love doing the same thing 🙂
Emily Sunwell-Vidaurri
Thanks so much! I hope you get to make some yummy muffins soon 🙂
ChihYu
I miss muffins and these blueberry muffins packed with protein just made it even better ! I want to take a bite NOW !!
Emily Sunwell-Vidaurri
🙂 muffins are such fun food!
Vanessa Woozley
Oh wow I love blueberry muffins and these looks so divine.
Emily Sunwell-Vidaurri
Thank you Vanessa! 🙂
Real Food with Dana
Heck yes you're right - muffins are so fun to make!! Love the combo of flavors in these!
Emily Sunwell-Vidaurri
Thanks Dana! 🙂 I hope you get to make some yummy ones soon.
Emily Sunwell-Vidaurri
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 🙂
Taesha Butler (The Natural Nurturer)
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!
Emily Sunwell-Vidaurri
I agree, I think those kinds are great 🙂 Thanks Taesha!
Carrie Forrest
Oh my! My eyes are in love and my belly is rollin' LOVE!
Emily Sunwell-Vidaurri
Thanks Carrie! 🙂
Amy
I love a protein packed muffin! And these are so pretty 🙂
Emily Sunwell-Vidaurri
Thanks Amy! 🙂
Becky Winkler
I need to get some collagen so I can make these! (They won't work with gelatin because it would gel, right?) They look delicious!
Emily Sunwell-Vidaurri
Yeah, the gelatin wouldn't work the same with these. Gelatin can be used in some baked recipes, but it acts a bit different and could end up making them gummy.
Haley
I need to get a muffin pan, do you suggest one?
Emily Sunwell-Vidaurri
Hi Haley, there's a couple that I like. affiliate links --> I like this stainless steel one and this one because it has no PFOA or PTFE.
smh
Great recipe! I made mini muffins and this recipe yielded 64 mini muffins. Great size for kids lunches!
Emily Sunwell-Vidaurri
That's great to know! I need to get a mini muffin pan so I can do the same thing. Great idea! 🙂
Kelly
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!
Emily Sunwell-Vidaurri
I love that! I hope he enjoys them. 🙂
Anne
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?
Emily Sunwell-Vidaurri
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.
Tiffany
Would gelatin work instead of collagen? Thanks!:-)
Emily Sunwell-Vidaurri
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! 🙂
Ali
Can I use frozen blueberries?
Emily Sunwell-Vidaurri
Hi Ali, frozen should be fine. 🙂 Enjoy them!
Sarah Nissen
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?
Emily Sunwell-Vidaurri
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.
Danielle J.
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!!
Emily Sunwell-Vidaurri
I'm so glad to hear you enjoyed them! 🙂 Yep, it's a thicker batter because it's cassava flour. I wish I had some on hand to eat now, sounds so good!
Holly
Hi Emily, I just stumbled on your blog looking for a high-protein muffin recipe. These look great! I do have a few questions hopefully you can help..
1) do you think I could get away with using dried blueberries instead of fresh? I’m just wondering if something in the recipe is written specifically b/c fresh blueberries exude extra liquid ( so maybe dried won’t work)
2) I only buy vital proteins collagen peptides, I’m on subscription. Do you think those would work or is this recipe truly only for the one you recommend. I am using Otto’s cassava flour for sure though,
I really appreciate the feedback and can’t wait to look through your blog more. I buy only certified organic ingredients due to health issues so throwing out a Recipe (if I need to make a change and don’t get suggestions from the recipe author first) would be really expensive.
Thanks in advance!!
Emily Sunwell-Vidaurri
Hi Holly, dried blueberries should work fine, I don't think it would be an issue. Vital Proteins should work fine, I haven't used it but I would assume it would work. 🙂 I prefer Perfect Supplements because they're the only brand in the world that has 100% pesticide free grass-fed collagen and they're the only company and the first collagen to get the Glyphosate Residue Free Certification (by the Detox Project) - so that's one of the reasons I choose Perfect Supplements collagen 🙂 Otto's is awesome, such a great cassava flour brand! Did you see that Otto's started offering an organic cassava flour now? So cool. Thanks so much for commenting, I really appreciate it.
Holly
Yes I did see that! I just ordered my first organic cassava from Otto’s last week..SO EXCITED! I’ll have to do more research on the collagen company you’re mentioning. I did a lot of research on the company I’m getting it from now but what you’re saying is very intriguing. I really appreciate the info. Thanks and God bless.
Emily Vidaurri
You're welcome! Excited for you to try the Otto's 🙂
Christa
I made these yesterday and they are super tasty! I saw a few comments mentioning that the dough came out thick like cookie dough, but mine was thin like pancake batter, so I don't know what the difference was! I'm wondering if it has to do with how tightly you pack in the cassava flour when measuring? I think I underbaked mine a tad but they are still really tasty -- I'll definitely be making these again! Thanks for the recipe!
Emily Vidaurri
Hi Christa, I'm so glad to hear that you liked them! 😊 I agree - when using any kind of gluten-free or grain-free flours, there can be a big difference between scooping the flour versus using a spoon to spoon the flour into the measuring cup and then using a knife to even it out.