Gluten Free Heritage

There’s nothing better than a batch of blueberry muffins fresh from the oven. With their juicy blueberries, naturally gluten-free flour blend, and wholesome ingredients, these muffins have quickly become one of my favorite go-to recipes. They work for busy mornings, an afternoon snack, or even a light dessert.

I actually first made these with cherries in preparation for a long road trip vacation when I needed something easy to meal prep ahead of time. Those travel days meant fewer chances of finding healthy, gluten-free, high-protein snack options, so I packed these instead. They turned out to be such a hit that they’ve earned a spot in my kitchen. This time I made them for Sukkot week. For a perfect, healthy breakfast or snack that combines extra protein, fruit, and whole grain goodness, these healthy protein muffins are a winner!

Why You’ll Love These Muffins 

Each muffin contains approximately 5.6 grams of protein and just 162 calories, featuring healthy fats from almond butter, and a tender texture thanks to freshly milled flours. I use my NutriMill Classic to grind oats, millet, and sorghum into fresh, milled flour, rich in nutrients.  I usually reach for a vanilla protein powder, but you can swap in your favorite—whey protein, plant-based, or even collagen protein if you want an extra protein boost. The sweetness comes from maple syrup instead of refined white sugar, and you can use avocado oil, melted coconut oil, or nut butter to keep the muffins moist and full of healthy fats. With just a handful of simple ingredients, these turn out like bakery-style muffins, tender and flavorful. 

Tips for Baking Success

• Use muffin liners. They make cleanup easier and help give you that bakery-style muffin look.
• Mix in a large bowl. It keeps the muffin batter light and airy.
• Pick your blueberries. Fresh, frozen, or wild blueberries are all acceptable options. If frozen, toss lightly in flour so they don’t sink.
• Measure with a kitchen scale. You can measure in cups and spoons but measuring by weight is the best way to get consistent results with freshly milled flours. 
• Mind the baking time. About 18–20 minutes usually yields fluffy protein muffins with the perfect texture.
• Add a little variety. Stir in lemon zest, a splash of fresh lemon juice, or swap coconut milk for almond milk. Need more structure? Add a pinch of xanthan gum (if you’re not sensitive) or an extra egg white.

Everyday Versatility

These healthy blueberry protein muffins are no longer just for travel. They’re one of those delicious recipes that fit anywhere, packed in lunchboxes, enjoyed the next day with coffee or tea, or served as a healthy alternative to dessert. They freeze well, reheat beautifully, and make a perfect addition to your meal rotation. In other words, this is one of those gluten-free blueberry muffin recipes you’ll come back to again and again. Whether it’s your first time baking with gluten-free flour blends or you’re already a seasoned home miller, these fluffy blueberry protein muffins are proof that a simple swap of wholesome ingredients can make the difference between just another snack and a perfect healthy breakfast.

Gluten-Free Fresh Milled Vanilla Blueberry Protein Muffins

Yields 12 fluffy protein muffins

These Blueberry Protein Muffins are a wholesome, gluten-free option for busy mornings, afternoon snacks, or even a healthy dessert. Made with fresh-milled grains, almond butter, and simple ingredients, each muffin packs 5.6 grams of protein and just 162 calories. They’re easy to make, freezer-friendly, and full of flavor, this is a perfect go-to for any day of the week! 

Optional Add-Ins

• ¼ cup (43 g) vanilla or chocolate chips, for a dessert style muffin (these are especially good when using cherries in place of blueberries)
• 1 tsp lemon zest or a splash of fresh lemon juice

Storage & Freezer Tip

• Store at room temp for 2–3 days.
• For ultimate success in freezing, place the muffins on a baking sheet to freeze, then store them in a zip bag with parchment paper between each muffin.
• Reheat from frozen in the toaster oven for fresh-from-the-oven flavor.

Nutrition per Muffin

• Calories: ~162
• Protein: ~5.6 g
• Fat: ~5.1 g
• Carbs: ~24.9 g
• Fiber: ~2.2 g

These fluffy muffins are a good muffin option for busy mornings, meal prep, and road trips. They’re made without xanthan gum, starches, or processed fillers—just whole grain muffins from freshly milled grains, extra protein, and fruit! Are you looking for more fresh-milled, gluten-free inspiration? Join us on Facebook at Fresh Milled Flour | Gluten Free Grains

Shop My Favorites

• Azure Standard – fresh grains, oats, millet, sorghum, pantry staples
• Thrive Market – natural sweeteners, almond butter, and easy recipe staples. First-time customers get 40% off with this link. Get a free account through Thrive Gives if you’re a teacher, nurse, first responder, student, veteran, or EBT cardholder.
• NutriMill Classic – the grain mill I use (save $20 with code VINTAGEVIRTUES)
• Bob’s Red Mill – flours, grains, and ground flaxseed

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