If you're looking for ways to add a little more protein into your day, this gluten free protein muffin recipe is the perfect way to do so. These blueberry protein muffins come together easily using just one bowl for simple prep & easy clean up and are the perfect way to ensure your morning is off to a healthy start!
I'm always looking for a healthy snack to help me reach my protein goals each day, which is why I love making a batch of these protein blueberry muffins when I do my weekly meal prep. If you're looking for a little variety, you can also try these carrot cake gluten free protein muffins.
Need even more ways to sneak protein into your day? Try this Protein Hot Chocolate out for dessert and thank me later!
Why You'll Love This Recipe
- It's protein packed. Made using vanilla protein powder (look for a brand with at least 20 grams of protein per serving if possible) these fluffy protein muffins are a great grab and go way to add extra protein into your morning.
- It's gluten free & grain free. Made with naturally grain free and gluten-free flour, these high protein muffins are great for those with celiac disease and those looking to reduce the amount of grains in their diet.
- It's easy. Made in one bowl for easy prep and the easiest clean up!
Please note this post contains affiliate links.
Gluten Free Protein Muffin Recipe Ingredients & Tested Substitutions
Almond Flour & Cassava Flour. I prefer to make protein muffins using a combination of almond flour and cassava flour, but you can also use a paleo flour blend or gluten free all purpose flour if you have an allergy to almond. You'll use this for the crumble topping as well.
Protein Powder. I love using vanilla protein powder but you can also use unflavored protein powder or even chocolate protein powder if you want to make blueberry chocolate protein muffins.
Baking Soda & Baking Powder. Choose a gluten free option if needed.
Salt. I prefer to use kosher salt but you can also use sea salt. I would not recommend using table salt in these protein muffins.
Egg. Be sure to use room temperature eggs so they blend into the batter better. If you forgot to take your egg out of the fridge ahead of time, I have a pro tip for you! Place the egg in a bowl of warm water for 3-5 minutes before using.
Coconut Sugar. Adding coconut sugar adds some natural sweetness with a lower glycemic index.
Butter or Coconut Oil. I have tested this recipe using both butter and coconut oil for the protein muffin batter as well as the crumble topping. They both work equally as well, so it's up to your personal preference which one you use.
Milk. I prefer to use gum & oil free almond milk, but regular or lactose free dairy milk or your favorite non-dairy milk will all work fine. I would not recommend trying to use canned coconut milk, however.
Vanilla Extract. Use a high quality vanilla extract for best results.
Lemon Juice & Zest. It's preferred to use fresh lemon juice since you'll also be needing fresh lemon zest, however if you don't have any lemons on hand you can skip the zest and use bottled lemon juice. The lemon flavor just won't be as strong.
Blueberries. You can use fresh or frozen blueberries.
Cinnamon & Coconut Sugar. These ingredients are for the crumble topping that is so delicious I recommend not skipping out on it!
Step by Step Instructions for Making This Gluten Free Protein Muffin Recipe
- Prep. Pre-heat oven to 350 and line muffin pan with silicone liners or paper liners.
- Mix the dry ingredients. In a large mixing bowl, whisk together almond flour, cassava flour, protein powder, baking soda, baking powder and salt well until no lumps are visible.
- Mix the wet ingredients & sugar. Create a well in the center of the dry ingredients & add eggs, almond milk, vanilla, lemon juice, coconut sugar and melted butter or coconut oil. If using coconut oil, add this last so it does not harden.
- Mix the batter. Whisk vigorously in the center well you created before folding into dry mixture. Continue to fold in until all ingredients are combined, then fold in blueberries and lemon zest. Note that the batter will be slightly thick, this is normal.
- Prepare the crumb topping. In a separate bowl, whisk together almond flour, cinnamon & coconut sugar. Using your fingers, break up the butter or coconut oil into pea sized pieces, then smoosh in the butter or coconut oil until the mixture forms beaded crumbles.
- Bake. Scoop batter into muffin tin using a 3 tablespoon cookie scoop or a ¼ cup measuring cup. Top with additional blueberries if desired and finish off with crumb topping. Bake for 20-25 minutes or until tops are golden + toothpick comes out clean.
Gluten Free Protein Muffin FAQs
When is the best time to eat blueberry protein muffins?
Blueberry protein muffins make for a great healthy breakfast or afternoon snack. These little guys pack a protein punch, so really anytime you're in need of a protein boost is a great time to enjoy!
What is the best kind of protein powder to use?
I prefer using this gut friendly protein powder, but whatever your favorite easy to digest protein powder is can be used. If you're looking for a new protein powder, check out this guide I created for gut friendly protein powders! Otherwise you can use collagen protein powder, whey protein powder or your favorite vegan powder for best results.
What is a good egg substitute in protein muffins?
Eggs help add to the overall protein content in these muffins, however if you wish to make a vegan option, simply substitute eggs for flax eggs instead.
How do you store protein muffins?
Store these gluten free protein muffins in an airtight container in the fridge for up to 5 days or at room temperature for up to 3 days.
If You Liked this Recipe You Might Also Enjoy:
- Gluten Free Carrot Cake Protein Muffins
- Green Goddess Protein Smoothie
- Mixed Berry Energy Protein Smoothie
- Protein Hot Chocolate
- Protein Pumpkin Muffins
Did you have a chance to make this recipe? If so, please leave me a 5 star rating and review below. I always love and appreciate hearing from you!
Gluten Free Blueberry Protein Muffins
Ingredients
For the Muffins
- 1.5 cups almond flour
- 1.5 cups cassava flour
- ½ cup vanilla protein powder or your favorite protein powder
- 1 ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- 3 large eggs
- ⅓ cup butter or coconut oil melted
- 1 ½ cups milk dairy or non-dairy
- ½ cup coconut sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 cup blueberries
- 1 tablespoon lemon zest
For the Crumb Topping
- ⅓ cup almond flour
- 2 tablespoon coconut sugar
- 1 tablespoon butter or coconut oil room temperature
- 2 teaspoon cinnamon
Instructions
- Prep. Pre-heat oven to 350 and line muffin pan with silicone liners or paper liners.
- Mix the dry ingredients. In a large mixing bowl, whisk together almond flour, cassava flour, protein powder, baking soda, baking powder and salt well until no lumps are visible.
- Mix the wet ingredients & sugar. Create a well in the center of the dry ingredients & add eggs, almond milk, vanilla, lemon juice, coconut sugar and melted butter or coconut oil. If using coconut oil, add this last so it does not harden.
- Mix the batter. Whisk vigorously in the center well you created before folding into dry mixture. Continue to fold in until all ingredients are combined, then fold in blueberries and lemon zest. Note that the batter will be slightly thick, this is normal.
- Prepare the crumb topping. In a separate bowl, whisk together almond flour, cinnamon & coconut sugar. Using your fingers, break up the butter or coconut oil into pea sized pieces, then smoosh in the butter or coconut oil until the mixture forms beaded crumbles.
- Bake. Scoop batter into muffin tin using a 3 tablespoon cookie scoop or a ¼ cup measuring cup. Top with additional blueberries if desired and finish off with crumb topping. Bake for 20-25 minutes or until tops are golden + toothpick comes out clean.
Madi Lillie says
My new favorite gluten free protein muffins! I will definitely be making these again, thanks for sharing.
prettydeliciouslife says
I am so happy to hear that, Madi!
Annette says
These are so good! I added some collagen, bananas and walnuts and reduced the coconut sugar and still taste amazing. Thank you for sharing it. Any idea on the nutrition info on it?
prettydeliciouslife says
YUM! I love those add-in's! So glad you enjoyed 🙂 I don't have the nutritional info with the add in's but I usually calculate through the free version of My Fitness Pal, so if you have that app or can download it it's super helpful! Plus you can save the recipe in there for the next time you make it, too! 🙂
Karina O. says
Very moist muffins! I was surprised how light the lemon flavor was considering it used a whole tablespoon (3 lemons) of lemon zest. Overall, yummy flavor and fairly good texture as well. Since we aren't gluten free, I used whole wheat flour instead of casava, as well as used white sugar and canola oil (in place of coconut sugar and butter). It still turned out great. Would love to boost the protein even further- I might try doing additional protein powder next time. The only thing I didn't like was the cinnamon in the crumb topping... An odd pairing with the lemon. But otherwise so tasty!