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These bakery-style blueberry muffins are gluten, grain, and dairy free, provide a great dose of protein, and oh, they actually rise too! Can you believe that?!
The secret? I used xanthan gum, for the first time ever. I’ve always resisted just because I like to keep my recipes as clean as possible given my finicky stomach (read more about my journey here!), and I never really minded that my baked goods didn’t rise, since they tasted great. Yeast always seemed like too much of a hassle, so I just passively assumed I would never eat fluffy goods again. But I felt like experimenting a bit and was just curious what it would do!
Not sure what xanthan gum actually is? Don’t worry, I had to look it up too. It’s an additive that provides an extra elasticity to dough that is missing a key component like gluten. It’s also a stabilizer and thickener, so it’s actually in many of the products you probably use.
You guys, the rise on these muffins was beyond what I expected. I was ecstatic, and even more delighted that I had decided to top them with a crumbly mixture on top. They remind me of a true bakery muffin, but with far less sugar!
The other thing I learned today when I made these is that you can actually check the internal temperature of muffins and breads to determine if they’re done. No way – am I the only one who didn’t know this little trick? I always struggle with knowing when my muffins are done, and so I decided to give it a try after confirmation with Google that it would work. Sure enough, 210 degrees is perfect! Happy dance!
I won’t walk you through the detailed steps of making these muffins, but here are a few notes:
- Some people are sensitive to gums. You can totally skip the xanthan gum if you want, but you’ll want to add a little more buckwheat flour.
- These are not tremendously sweet. Add more maple syrup or some coconut sugar if you’d like them to be a traditionally sweet blueberry muffin.
- Normally I’m a fan of mixing everything in one bowl, but in this recipe it’s helpful to mix the dry ingredients first. Protein powder tends to be a bit stickier than the other dry ingredients, so I’ve found it mixes into the liquid ingredients better when it’s mixed with other stuff first.
Here are a few of the products I used to make these masterpieces:
Enjoy! Drop me a note below if you give them a try!
Blueberry Protein Muffins
Ingredients
Muffins
- 2 ripe bananas
- 2 eggs
- 2 tsp vanilla
- 1/4 cup maple syrup
- 1/4 cup coconut oil
- 1/4 cup milk (dairy or non-dairy)
- 3/4 cup almond flour
- 3/4 cup buckwheat flour
- 1 scoop vanilla protein powder (29g)
- 1 tsp xanthan gum
- 1/4 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup fresh blueberries
Crunchy Topping
- 1/4 cup buckwheat groats
- 1 tsp cinnamon
- 2 tsp maple syrup
- 2 tsp ghee or butter (melted)
Instructions
- Preheat oven to 350 degrees.
- Line muffin tray with liners if desired and set aside.
- In a large bowl, mash bananas and mix in eggs, vanilla, maple syrup, oil, and milk.
- In medium bowl, mix together all dry ingredients. Slowly fold into the wet ingredients.
- Once well, combined, fold in the blueberries.
- Scoop batter into muffin tray. Filling almost to the top, this recipe makes 12 muffins.
- Melt ghee and stir in maple syrup, groats, and cinnamon. Mix well and spoon onto the tops of muffins. Press them gently with the back of the spoon so that the groats stick to the batter a little bit and don't roll off of the muffins. If you want the topping to be more of a crumble, pulse the groats and cinnamon in a food processor or Ninja for a quick second before mixing with the wet ingredients.
- Bake for about 25 minutes, or until muffin tops are brown and they spring back when touched. You can also use a thermometer; muffins are done at 210 degrees.
My son loves blueberries so I just may surprise him this week! So Thank you for this.
Oh gosh, I love surprises!! Let me know how it goes if you make them! 🙂
Love the fact that you were able to use xanthan to create a such a fluffy baked good! These look delish and I adore the crunchy buckwheat topping too! Thanks so much for sharing 🙂
You bet! Yes, a crunchy topping on any muffin is always a good thing. Enjoy! 🙂
These look delicious! We love blueberry muffins in the morning. It’s a nice shift from our usuals.
I hope you enjoy them! If you make them, let me know how you like them! 🙂
I love that protein muffins are a thing now. I love eating muffins in the morning and they are super filling! Blueberry muffins are my ultimate favorite muffin and I will definitely be trying these out!
I love muffins for breakfast too! Let me know how you like them!
I love blueberry muffins! Thank you for sharing I can’t wait to try these!
Awesome! Let me know what you think of them!
I’m allergic to bananas. Can I substitute something else or just omit them?
Hi Ann! Applesauce should work fine. You may need less as it contains a bit more liquid, so I would start with a half of a cup and play around with it!