If you’ve ever wanted a grab-and-go snack that tastes like a treat but fuels like a meal, these Gluten-Free Blueberry Protein Muffins are about to become your new favorite. Packed with protein, naturally sweetened, and bursting with juicy blueberries, they’re perfect for breakfast, post-workout recovery, or a mid-afternoon energy boost.

Made with almond flour and your favorite protein powder, these muffins are gluten-free, grain-free, and customizable to suit your dietary needs. The best part? They’re ready in under 30 minutes and freeze beautifully for meal prep.

Why You’ll Love These Muffins

  • Protein-packed: Great for staying full longer and balancing blood sugar
  • No refined sugar: Naturally sweetened with maple syrup and fruit
  • Gluten-free and grain-free: Easy on digestion and perfect for celiac or gluten-sensitive eaters
  • Versatile: Swap the blueberries for raspberries, chopped apples, or dark chocolate chips

Ingredients (Makes 10–12 muffins)

  • 1 ¾ cups almond flour
  • ¼ cup vanilla or unflavored protein powder (whey or plant-based)
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • 2 large eggs
  • ¼ cup unsweetened applesauce
  • 3 tbsp maple syrup or honey
  • 1 tsp vanilla extract
  • ½ cup fresh or frozen blueberries (tossed in a little almond flour to prevent sinking)
  • Optional: zest of 1 lemon for brightness

Instructions

  1. Preheat Oven:Set oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with coconut oil.
  2. Mix Dry Ingredients:In a large bowl, whisk together almond flour, protein powder, baking soda, and salt.
  3. Mix Wet Ingredients:In a separate bowl, whisk eggs, applesauce, maple syrup, and vanilla until well combined.
  4. Combine and Fold:Add wet ingredients to the dry and stir until just combined. Gently fold in blueberries and optional lemon zest.
  5. Portion and Bake:Divide the batter evenly among the muffin cups, filling each about ¾ full. Bake for 18–22 minutes, or until the tops are golden and a toothpick comes out clean.
  6. Cool and Enjoy:Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

Tips for Success

  • Protein powder matters: Some powders absorb more moisture than others. If your batter looks too dry, add a tablespoon of almond milk.
  • Keep berries from sinking: Toss blueberries in a bit of almond flour before folding them into the batter.
  • Storage: Store in an airtight container at room temperature for up to 2 days or refrigerate for 5 days.

Make-Ahead and Freezer-Friendly

  • Refrigerator: Store in an airtight container for up to 5 days.
  • Freezer: Let muffins cool completely, then freeze individually. Reheat in a toaster oven or microwave for a quick snack.

Serving Ideas

  • Pair with a hard-boiled egg and coffee for a balanced breakfast
  • Top with almond butter or Greek yogurt for extra staying power
  • Crumble over smoothie bowls or chia pudding for texture and flavor

Final Takeaway

These Gluten-Free Blueberry Protein Muffins hit the sweet spot between indulgent and functional. They’re simple to make, easy to store, and adaptable for different dietary preferences. Whether you're eating clean, watching your carbs, or just want a smarter way to snack, these muffins deliver flavor, fuel, and feel-good nutrition in every bite.

Whip up a batch on Sunday and enjoy better snacks all week long.