AIP Blueberry Muffins {autoimmune protocol, egg-free, dairy-free, nut-free; moist and delicious; easy ingredients!}

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AIP Blueberry Muffins are the best! They’re egg-free, moist, yet just-right in the middle, designed for autoimmune protocol, dairy-free and delicious! My whole family loves these, even those who can eat eggs and dairy…

“These are seriously good muffins.” So says our teenage boy. He loves and prefers egg-free baked goods, go figure.

Our 8-year-old can’t eat eggs, but our 14-year-old prefers the AIP bakeds goods I make to the ones with eggs he can have. So these are stamped classic, great, blueberry muffins, ever moist and delicious…plus with easy to grab ingredients!!

I know you need easy AIP recipes, with no “weird” or hard to source ingredients. This is that recipe. Easy to whip up in a flash, and they’ll deliver that cozy Sunday morning goodness to you any day any time.

But I do hope you’ll make them for Sunday breakfast, because warm muffins on a restful day are ever so special.

Enjoy that parasympathetic meal that muffins help to usher in!

Oh! And if you’re not on the AIP diet, but perhaps you don’t eat eggs, dairy, grains or nuts, I think you’ll love these muffins too!

AIP Blueberry Muffins {autoimmune protocol, egg-free, dairy-free, nut-free; moist and delicious; easy ingredients!} #aipmuffins #aipblueberrymuffins #autoimmuneprotocol #paleoblueberrymuffins #aip

 

5 from 2 votes
AIP Blueberry Muffins
Prep Time
15 mins
Total Time
15 mins
 
Servings: 3 large muffins or 6 small
Author: Megan
Ingredients
  • 3/4 cup cassava flour Otto's brand preferred and recommended
  • 1/3 cup lard or coconut oil, melted and cooled slightly
  • 1/3 cup coconut milk, or non-dairy milk of choice
  • 1/3 cup coconut sugar
  • 1/4 cup collagen (see link and DISCOUNT code below in Recipe Notes)
  • 3 Tablespoons water
  • 3 Tablespoons coconut flour
  • 1 Tablespoon gelatin (see link and DISCOUNT code below in Recipe Notes)
  • 2 teaspoons apple cider vinegar
  • 1/2 teaspoon baking soda, sifted
  • 1/4 teaspoon sea salt
  • 1/3 cup blueberries frozen or fresh
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Line muffin pan with liners or heavily grease. Set aside.
  2. In large bowl combine dry ingredients: cassava flour, coconut sugar, collagen, coconut flour, gelatin, baking soda and sea salt.
  3. In medium bowl combine wet ingredients: fat of choice, coconut milk, water and apple cider vinegar.
  4. Add wet ingredients to dry ingredients and stir to combine.
  5. Fold in blueberries.
  6. Fill muffin tin with batter. Bake until toothpick inserted in center comes out clean, about 25 minutes for large muffins.
Recipe Notes

You can find collagen peptides HERE. (Enter code BEAUTIFUL10 at checkout for 10% off your order.)

You can find grass-fed and pesticide-free gelatin HERE. (Enter code BEAUTIFUL10 at checkout for 10% off your order.)

Coconut sugar HERE.

We had these yesterday morning for breakfast, and I’m off now to go make them again for today’s! Tell me below how you like them: AIP Blueberry Muffins {autoimmune protocol, egg-free, dairy-free, nut-free; moist and delicious; easy ingredients!} ๐Ÿ™‚

Comments 73

  1. Ah so I am so happy for these! Egg allergies so this is perfect. I have an Organic berry blend in the freezer so will use those. Then, all they need is grass fed BUTTAH!!!!!

  2. I’m making these tomorrow morning! I just asked Tiny Love if she’d like to make them and I showed her the photos and she said, “YES!!!” I can’t wait to try them.

    1. I’m sorry. Egg-free baked goods are pretty much set to keep their perfect outcome. You can certainly try another option, but not sure if it will be as perfect or if you need it to be AIP? Try arrowroot, or if you tolerate seeds, try chia flour. <3 Good luck!

  3. I can’t wait to try these out. I love the way you have incorporated collagen which is so key to recovery, anti-ageing and joint support. Thank you so much for sharing this wonderful recipe!

    1. So true, thank you! And you’re welcome. It’s wonderful to create healing foods that are so yummy, such a privilege.

  4. Blueberry muffins are my ultimate weekend treat breakfast, but when they’re this healthy I could have them anytime!

  5. I love all of the AIP recipes you post, they’re so good and not too complex ๐Ÿ™‚ Someone close to me has recently started AIP and I’m always looking for more inspo! These look great!

    1. Hi Diana, yes, both. While they’re lovely for their gut-healing properties, they both also play roles in the texture of the muffins. Sorry about that! I hope you can get them easily.

    1. We laugh at the irony sometimes; but yes, it helps the youngest (who can’t have eggs) to feel better that his older brother prefers egg-free baked goods. ๐Ÿ˜‰

  6. Love that the 14-year-old prefers the AIP baked goods since the 8-year-old canโ€™t eat eggs! And love that you included collagen, I’ve been searching for ways to incorporate it.

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  7. Thank you for this great recipe! It has helped me in my early stages to AIP paleo. I like this so much that Iโ€™m curious if other types of fruit can be used successfully. Peaches is what Iโ€™m thinking about ๐Ÿ™‚

  8. New to AIP living. Just about 3 months in and cannot tolerate dairy or eggs any longer. I just popped these babies in the oven. I am so looking forward to having a baked good again! Thank you so much for this recipe.

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  9. Hi! I cannot have coconut sugar, would honey or maple syrup work, and would than change the texture? How much could I mix in/what should I modify? Thank you!!

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      Hi Lise, I think you will have success! ๐Ÿ™‚ The main thing is the muffins will likely be moister, and they’re already moist. So just make sure to cook them for the full time or a teeny bit longer. Enjoy and thanks for the question. ๐Ÿ™‚

  10. Omg! The batter by itself is worth just eating out of the bowl. I may just lightly warm it and have it for breakfast โ€œoatmealโ€ lol thank you!

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      You need an acidic ingredient to react with the baking soda. This ingredient is especially important in egg-free baked goods. Do you not tolerate vinegar or fruit or? There are some alternatives.

  11. What am I missing here? My batter looks like crumble. It’s not liquid. I followed it to the letter. What did I do wrong?

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      Hi Samantha, did you bake them? Yes, the batter is sometimes different (definitely should not be runny) with egg-free baking. The batter needs to be more firm for the baked texture to be just right, for them to rise and stay risen etc. This is a sure-thing recipe I’ve made lots of times, so the recipe is just right. Hopefully when you baked them you were happy with the outcome. We love the texture of these and the “crumb”.

  12. Could tallow be substituted for the lard or coconut oil? I just re-copied the recipe since I couldn’t find it. I used to make whole wheat blueberry muffins years ago before gluten free, then a coconut flour recipe with six eggs per batch, and am thankful now for a yummy AIP recipe!

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      Yes, definitely! ๐Ÿ™‚ Tallow tends to harden more easily when room temperature, so having the ingredients slightly warm will help as you mix. Enjoy!

  13. I just made these and followed the ingredients and amounts exactly. Mine did not rise at all. Also I made regular muffin size and it made 8. I first baked for 15 minutes, then left them in for the additional 10 for a total of 25. What am I doing wrong?

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      Hi Cathy, I’m sorry for you! I don’t know what happened without being with you in your kitchen. This recipe is a staple for us, so some change must have been made inadvertently.

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  14. I made these and they turned out so well! They froze well, too — although the texture was different (not bad, just different — LOVED them). Thank you!

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  15. How would you store these if you had left overs? And how long do you think they would stay good for? I made them and they are delicious!!

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