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
Gluten-free Bakery-Style Blueberry Muffins made with all nut-free and egg-free ingredients for an easy and healthy blueberry muffin recipe!
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 minutes
Yield: 9 muffins 1x
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)
Instructions
- Preheat oven to 400 degrees and line a muffin tray with liners or grease well
- In a large bowl, mix together the applesauce, flax egg, milk, vanilla extract and coconut oil until well combined
- Mix in the in flour, sugar, baking powder, collagen and cinnamon until smooth and batter is mixed well
- Fold in blueberries and fill each muffin liner with batter
- Bake in oven for 5 minutes on 400 degrees then change temperature to 375 degrees and bake for 20 minutes
- Allow the muffins to cool for a few minutes then enjoy!
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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Khushboo Pelia
Ah looks so yum! What are your thoughts on subbing almond flour for the oat flour?
Rachel
thank you! i haven’t tested but i have paleo blueberry muffins that may be a better fit for your craving then 🙂
April
Hi Rachel, can I use maple syrup instead of coconut sugar?
Rachel
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.
mary
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!
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Lily
Made these yesterday and love them! I used an egg instead of a flax egg and subbed the non-dairy milk for organic whole milk (ran out of coconut milk). Also omitted the collagen and topped them with the streusel recipe from one of your other muffin recipes before baking. AMAZING! The oat flour gives them the perfect texture.
Rachel
awwwww yay!!! thanks for sharing!!
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Rachel
Do you think gluten free plain flour would work? Alternatively I could blend my own oats for oat flour!?
Rachel
yes!! should work. oat is preferred!
Amanda
These are incredible! I used the flax egg and mashed banana. I am moving and didn’t have coconut sugar on hand so I used 1/4-1/3 c of organic cane sugar instead- less since it’s sweeter than coconut sugar. Everything else I followed. Soooo delicious. These will be a regular!
Rachel
so happy to hear you loved!! YAY!!
Hayley Vandale
I made these with banana and had to use about .5 cup.of sprouted brown rice flour as I just didn’t have enough oat flour. They turned out amazing! Best vegan gluten free muffins I have ever made!! Thank you for this recipe
Angie
Hi! I love this recipe and am trying to figure out the nutritional details for my weight watchers plan. Any way to get that information? Thank you!
Rachel
hi! feel free to input this to an online calculator 🙂
Morgan Lazenby
I absolutely love these! I just left out the collagen powder and didn’t add a replacer and they came out perfectly. Love that they’re not too sweet and you really get to taste the blueberries. So good with a little peanut butter too!
Rachel
so happy to hear!!!
Rebecca
The name isn’t kidding. Seriously the best gluten free blueberry muffins. One of my favorite recipes to make
Rachel
aawwww thanks rebecca!
Kim
Wow!!! These are sooooo yummy! Used an egg instead of flax. Subbed bananas for applesauce and did half coconut sugar/half monk fruit and they are soooo sweet! May even reduce the sugar next time. I will try my best not to eat the whole dozen but I make no promises! Thank you for the recipe! Loved the collagen addition too.
Rachel
woohoo!!!