You know those variety packs of fresh muffins from Costco? The ones with poppyseed, double chocolate, and blueberry? Well, growing up I went straight for the blueberry one. No shame, but I’m a blueberry muffin girl at heart and this healthified recipe is top-notch. 

These are easily my fave muffins I’ve EVER made. These Healthier Protein Blueberry Muffins are gluten-free, dairy-free, and refined sugar-free too. For a bit of a boost, I’ve also incorporated protein powder into the batter. 

Gluten-free baking is no easy feat. It’s a science to nail down the right proportions of gluten-free flour, leavening agents like baking soda and baking powder, along with wet ingredients. 

For these muffins, I relied on a gluten-free flour blend to make this a bit simpler and just snuck in a scoop of my go-to vanilla protein powder to amp things up a bit. 

The wet ingredients are all pantry and fridge staples, such as dairy-free yogurt, nut butter, eggs, and maple syrup. 

If you’re a fan of blueberry muffins, then you must give these a try! I think you’ll fall in love with them just like me. Enjoy! 

Ingredients for The Best Healthy Blueberry Muffins

Just a handful of simple ingredients create the most fluffy, moist muffins you’ll ever have. The addition of protein powder to aid in blood sugar satiety. Stock up on these few items so you can make a batch of muffins whenever the craving strikes!   

• Creamy Cashew Butter: I’m all about cashew butter — specifically @georgiagrinders cashew butter — which has a slightly nutty taste, but you can also use creamy almond butter. 
• Coconut Sugar: @madhavafoods coconut sugar is a staple for me! I like to use natural sweeteners such as this one to avoid a big blood sugar spike. 
• Maple Syrup: Caramel in flavor, maple syrup makes just about everything better right?!
• Eggs: Take the eggs out a few minutes before you start baking. That way, they’ll mix better with the other ingredients and will create a smoother batter. See the FAQs below if you’d like to make this recipe egg-free. 

• Nut Milk: Unsweetened almond milk works great, but any nut milk will do. 
• Coconut Yogurt: This ingredient helps the muffins rise in the oven, leading to a super fluffy, tender muffin. Greek yogurt will work if you aren’t dairy-free. @cocojune_organic is a great coconut yogurt brand. 
• Gluten-free Flour Blend: I used @kingarthurbaking 1:1 GF flour for this recipe. I haven’t tested with any other type of flour. 
• Protein Powder: Use whatever you have on hand. My favorite is @ritual vanilla plant-based protein powder. 
• Baking Powder and Baking Soda: Both of these leavening agents are needed. 
• Blueberries: The star of the show! Blueberries are filled with antioxidants and are a good source of vitamin C too. You can use either frozen or fresh blueberries. 

How to Make Gluten-Free Blueberry Muffins

Ready to bake?! Start by preheating the oven to 350°F. Line a muffin tin with muffin liners.

To a large mixing bowl, add the cashew butter (or almond butter), eggs, maple syrup, nut milk, dairy-free yogurt, coconut sugar, and vanilla extract.

Whisk or beat with a hand mixer until well combined.

To the same mixing bowl, stir in the gluten-free flour, protein powder, baking powder, baking soda, and salt until just combined. Avoid over-mixing so the muffins won’t come out too tough. 

Toss the frozen blueberries with a bit of gluten-free flour. This helps keep them from sinking to the bottom of the batter and gently fold them into the muffin batter. I recommend the same technique if you’re using fresh blueberries. 

Add about 1/3 cup of batter into your prepared muffin tin and bake for 28 to 30 minutes until the outside has deepened in color and the tops are bouncy to the touch. I got 10 muffins out of this recipe and mine baked perfectly at the 29 minute mark.

After baking, allow the muffins to cool for 5 to 10 minutes in the tin and then transfer to a wire rack. Take a bite and enjoy!

FAQ and Recipe Variations for Protein Blueberry Muffins