Hello Gluten Free Blueberry Muffins!
Last month I created this recipe and then teased many of you with it on Instagram (sorry!). You see, I shared the photos and showed the perfect texture and “squish” of these unreal muffins, but then I said you all had to wait a month to get the recipe… how mean! I know, I know, but it’s finally here, yay!! These seriously are the best ever gluten free blueberry muffins I’ve ever made and maybe even ever eaten…not to toot my own horn. I wanted to create a healthy muffin recipe that had the perfect dome top, an airy texture with some squish to it, and a subtle sweetness.
This recipe checks all the boxes.
These muffins are loaded with fresh, juicy blueberries, the perfect amount of banana to give them a touch of banana bread flavour, a gluten free flour blend, honey to sweeten, avocado oil, and Genuine Health’s clean collagen powder which adds a nice dose of amino acids and protein to these muffins. Without being overly sweet the muffins are well balanced with healthy fats, carbohydrates, and protein…can’t say that often about your regular run-of-the-mill blueberry muffin!
To get the top of the muffins to rise I did some research online and found a technique that worked really well. Often in the past my healthier muffins would tend to fall flat during baking and I thought this was because of the dense ingredients like whole grain flours or liquid sweeteners I was using. However, in my experimenting I found out that the perfect muffin dome actually comes from a specific baking technique!
The temperature of the oven needs to be at least 400 degrees (hot hot tamale!) and the muffin batter should be made quickly and put into the muffin tin as soon as possible so that the batter expands in the oven rather than in the bowl. How often do you leave a bowl of mixed muffin batter sitting on the counter before actually putting it in the oven?? I used to do that all the time but I found out that doing just that is one factor that prevents the muffins from getting a nice risen dome-like top!
One last trick is to fill the muffin tins to the TOP with batter, not 1/2 or 3/4 full, right to the top. That way you’ll also get a nice rise and big, delicious, and filling muffins!
I know there are many people who are thinking a lot about eating healthier as part of New Years resolutions or as a goal in general, so these gluten free blueberry muffins are the perfect swap for coffee shop or store-bought muffins that are likely to be filled with refined flours and sugars. While my goals for the New Year have to do with mostly business and sleep (I need to go to bed earlier!), I do want to stay consistent with eating healthier more often than not as that’s when I know I thrive. These muffins are definitely making their way into my weekly recipe repertoire as they are seriously so easy to bake and are such a great pick-me-up snack any time of day.
Do you have a favourite healthier muffin recipe you make often? I’d love to read about it in the comments below! Don’t forget to pin the photo below the recipe to save this one for later and of course, share the love!
More of my Fave Gluten Free Muffin Recipes:
Protein-Packed Gluten Free Banana Muffins
Healthy Gluten Free Cinnamon Churro Muffins
4-Ingredient Gluten Free Apple & Sunbutter Muffins
Have a wonderful Sunday!
Disclaimer: This post was made in partnership with one of my favourite brands, Genuine Health. As always the thoughts and opinions are my own.
Well it would appear that my excitement was premature. Day after baking, trying the muffins, the texture is definitely off. It’s gummy/spongy. I followed the recipe to a T, the only thing I can think of is maybe my bananas were larger than yours? It would be helpful to include the weight of the bananas you used so we can make sure we aren’t using too much banana!
Hmm! Interesting. It could be the amount of banana, or the collagen you used (did you use collagen?). Some brands vary in their texture and consistency!
Just took these out of the oven and they look/smell soooo good! I don’t know how I’m going to wait for them to cool down! Will be making these again with chocolate chips, also I only got 8 muffins out of the batter.
Wonderful! Thanks for sharing!
These look great! Could you substitute the gluten free flour with whole wheat flour? Do you think the measurement would be the same?
You could make the substitution but the muffins will just be more dense in texture! Use the same amount of whole wheat flour!
For the fluten free flour..so if you do not have the follegen, replace thr collegen with more g.f.flour? Just want to be clear.
Hi Sophia, yes if you don’t have the collagen use 1 1/2 cups total flour in the recipe!