Special Diet - Created Date : 27.8.2019

Grain Free Blueberry Muffins {Protein-Packed}

Grain Free Blueberry Muffins {Protein-Packed}

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.

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.

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}

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.


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.


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.

Nutrition Information:

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.


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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!

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.

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 ??

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.

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 ??

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.

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! ??

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.

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!!

Microwave cooking and nutrition

Are microwaves bad for your health? Almost every American house has a microwave. The convenience they offer is undeniable. However, despite the widespread use of microwave ovens and excellent safety recordings, some people suspect that cooking microwaved food makes it somewhat less healthy by removing foods from eating. Do you cook with microwave? Are microwave foods healthy?

How does microwave cooking work?

Understanding how microwave ovens work can help clarify the answers to these general questions. Microwave ovens cook food similar to radio waves but using shorter energy waves. These waves are highly selective, mainly affecting water and other electrically asymmetrical molecules - one end is positively charged and the other is negatively charged. Microwave ovens cause these molecules to vibrate and rapidly generate thermal (heat) energy.

Are microwaves safe to cook?

Some foods, when they are exposed to heat, from a microwave oven or a normal oven, are broken down. Vitamin C is perhaps the most clear example. However, since microwave cooking times are shorter, cooking with microwave does a better job of preserving vitamin C and other nutrients that are decomposed when heated.

When going to the vegetables, cooking in water takes some of the nutritional values ??because the nutrients flow into the cooking water. For example, boiled broccoli loses glycosinolate, a sulfur-containing compound that can give vegetables the ability to fight against cancer (and many find it distinctive and some find it disgusting). Steaming vegetables - even steaming microwave - is it better? In some ways, yes. For example, steamed broccoli holds more glucosinolate than boiled or fried broccoli.

Are microwaves bad for your health?

The method of cooking, which keeps the nutrients in the best way, is a method that quickly heats, warms food and uses as little liquid as possible. The microwave meets these criteria. Using the microwave with a small amount of water evaporates food from the inside out. It contains more vitamins and minerals than almost all other cooking methods and shows that microwave foods can be really healthy.

But let's not get lost in details. Vegetables are good for you in any way you prepare, and most of us don't eat enough. Is the microwave oven good or bad? Microwave is an engineering wonder, a miracle of convenience - and sometimes advantageous in feeding.

Learn more about safe microwave cooking. See. "Microwave food in plastic: Is it dangerous or not?"

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