• baking / breakfast / dairyfree / egg free / glutenfree / muffins / nutfree / snacks / vegetarian

    Gluten-free Bakery-Style Blueberry Muffins (egg-free + nut-free)

    Gluten-free Bakery-Style Blueberry Muffins made with all nut-free and egg-free ingredients for an easy and healthy blueberry muffin recipe!

    Gluten-free Bakery-Style Blueberry Muffins made with all nut-free and egg-free ingredients for an easy and healthy blueberry muffin recipe!Gluten-free Bakery-Style Blueberry Muffins made with all nut-free and egg-free ingredients for an easy and healthy blueberry muffin recipe!

    I have a fresh batch of muffins for ya and I have a feeling you are going to love these gems!

    It’s no surprise to anyone on Instagram, I am seriously feeling the muffin vibe lately. I have been on a kick of snacking on these Gluten-free Bakery-Style Blueberry Muffins over the past few days and I have a feeling you guys are going to love them.

    They’re made with all egg-free and nut-free ingredients plus they are gluten-free and have that bakery-style vibe to them. Extra cakey and filled with organic blueberries and sweetened with a little coconut sugar! 

    I also add in collagen peptides (totally optional but I recommend it!) for extra protein and nutrients. You can read more on collagen here and why I use Vital Protein’s collagen peptides for everything. I have been using them for years now and they always do the trick.

    Ever since I remade my Bakery-Style Banana Spice Muffins and Carrot Cake Muffins, they have me on a serious muffin binge. You recently saw those Paleo Blueberry Crumb Cake Muffins I made and I cannot recommend them enough!

    Gluten-free Bakery-Style Blueberry Muffins made with all nut-free and egg-free ingredients for an easy and healthy blueberry muffin recipe!Gluten-free Bakery-Style Blueberry Muffins made with all nut-free and egg-free ingredients for an easy and healthy blueberry muffin recipe!

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    Gluten-free Bakery-Style Blueberry Muffins

    Prep Time 5 mins
    Cook Time 25 mins
    Total Time 30 mins
    Yields 9 muffins

    Ingredients

    • 1 cup unsweetened organic applesauce (or sub same amount mashed banana)
    •  1 flax egg (or sub pasture-raised egg)
    • 1/4 cup non-dairy milk
    • 1 teaspoon vanilla extract
    • 1/3 cup liquid coconut oil
    • 2 cups gluten-free oat flour (or sub spelt flour)
    • 1/2 cup coconut sugar
    • 4 teaspoons baking powder
    • 4 tablespoons Vital Proteins Collagen Peptides (I used the vanilla creamer)
    • 1/2 teaspoon cinnamon
    • 3/4 cup organic blueberries (fresh or frozen)

    Directions

    1. Preheat oven to 400 degrees and line a muffin tray with liners or grease well
    2. In a large bowl, mix together the applesauce, flax egg, milk, vanilla extract and coconut oil until well combined
    3. Mix in the in flour, sugar, baking powder, collagen and cinnamon until smooth and batter is mixed well
    4. Fold in blueberries and fill each muffin liner with batter
    5. Bake in oven for 5 minutes on 400 degrees then change temperature to 375 degrees and bake for 20 minutes
    6. Allow the muffins to cool for a few minutes then enjoy!

    by

    Recipe Notes

    *Store leftovers in the fridge for 5 days or freeze them for a couple months


    xx, Rach

    Thank you Vital Proteins for sponsoring this post. I love being able to partner with brands I love and believe in!

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    5 Comments

  • Reply Khushboo Pelia May 13, 2019 at 2:38 pm

    Ah looks so yum! What are your thoughts on subbing almond flour for the oat flour?

    View Comment
    • Reply Rachel May 13, 2019 at 7:35 pm

      thank you! i haven’t tested but i have paleo blueberry muffins that may be a better fit for your craving then 🙂

      View Comment
  • Reply April May 13, 2019 at 5:14 pm

    Hi Rachel, can I use maple syrup instead of coconut sugar?

    View Comment
    • Reply Rachel May 13, 2019 at 7:34 pm

      i don’t recommend it! since coconut sugar is grainy and maple syrup is liquid, it is not a 1:1 sub. cane sugar would work though.

      View Comment
  • Reply mary May 15, 2019 at 5:22 pm

    The collagen is an expensive item to throw in muffins, so I appreciate that you mention that it’s not necessary. If not using, would you fill that void with anything else or just leave it out without substitution? These look so good!

    View Comment
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