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AIP Blueberry Muffins are the best! — egg-free, moist, yet just-right in the middle, designed for autoimmune protocol, nut-free, dairy-free and delicious! My whole family loves these, even those who can eat eggs and dairy…
“These are seriously good muffins”, says our teenage boy. He loves and prefers egg-free baked goods, go figure. 😉
Our 10-year-old can’t eat eggs, but our 16-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!
Is this a fast and easy AIP recipe?
Yes. 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, AIP Blueberry Muffins will 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!
Mix up a batch in just 10 minutes. Then the recipe takes 25 minutes to bake if you make jumbo muffins or less time for smaller muffins.
Are these muffins healthy?
As you’ll see below, this recipe is packed with nutrition, as well as being a treat:
- Cassava flour is a great source of complex carbohydrates and resistant starch.
- Lard is full vitamins D, E, the antioxidant selenium and fatty acids.
- Collagen provides extra protein and “non-essential” (but much needed) amino acids.
For everyone
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!
Even those not on a restricted diet will enjoy these healthy AIP Blueberry Muffins.
AIP Blueberry Muffins
Equipment
- muffin tin
- oven
Ingredients
- ¾ cup cassava flour Otto's brand preferred and recommended
- ⅓ cup lard or coconut oil, melted and cooled slightly
- ⅓ cup coconut milk or non-dairy milk of choice
- ⅓ cup coconut sugar
- ¼ 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
- ½ teaspoon baking soda , sifted
- ¼ teaspoon sea salt
- ⅓ cup blueberries frozen or fresh
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line muffin pan with liners or heavily grease. Set aside.
- In large bowl combine dry ingredients: cassava flour, coconut sugar, collagen, coconut flour, gelatin, baking soda and sea salt.
- In medium bowl combine wet ingredients: fat of choice, coconut milk, water and apple cider vinegar.
- Add wet ingredients to dry ingredients and stir to combine.
- Fold in blueberries.
- Fill muffin tin with batter. Bake until toothpick inserted in center comes out clean, about 25 minutes for large muffins.
Eddie Garza says
Looking forward to making these.
Megan Stevens says
I’m so glad! 🙂
CJrMom says
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!!!!!
Megan Stevens says
My egg-free son loves Kerrygold butter on his too! Yay, enjoy!!
Alyie says
Hi! Have you ever doubled the receipe and have them come out?
Megan says
Hi Alyie, hi! I haven’t and typically don’t with egg-free baked goods, but it may be fine with this recipe. Let us know if you try. Otherwise, you can use two bowls and measure each ingredient twice, which is almost as fast. 🙂
Emily @ Recipes to Nourish says
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.
Megan Stevens says
Oh my goodness, so cute! I hope you loved them and sharing the process. So sweet.
Pourquoi Waschek says
I can actually tolerate most of the ingredients except for coconut flour. Is there a substitute?
Megan Stevens says
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!
[email protected]'s Nourishing Kitchen says
My kids love blueberry muffins. These ones will go down very well! Thanks for sharing, Megan. <3
Megan Stevens says
You’re welcome! 🙂
Lindsey Dietz says
I can’t wait to make these! Love those delicious, juicy blueberries bursting out of these muffins!
[email protected] Tessa the Domestic Diva says
I am so going to try these! All sorts of favorite ingredients in here!!
Renee Kohley says
We have muffins on Thursday mornings so i’ll be trying these this week! Thanks!
Megan Stevens says
Wonderful! You’re welcome. Enjoy!
linda spiker says
Oh look at all that blueberry goodness! Yum!
Megan Stevens says
Thanks, Linda! yes, love loading up on berries!
Yvonne Janowski says
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!
Megan Stevens says
So true, thank you! And you’re welcome. It’s wonderful to create healing foods that are so yummy, such a privilege.
Jean says
I just started using cassava flour and I’m looking for new ways to use it. These look so perfect!
Megan Stevens says
It’s the best!! Otto’s is the best! 🙂
Oh Snap! Let's Eat! says
Nom nom noooooom…. This looks like such a yummy breakfast!
Kelly @ A Girl Worth Saving says
Dang, you would never know by looking at your photos that these blueberry muffins are egg-free. They look amazing!
Megan Stevens says
Thanks, Kelly!! 🙂
Kari Peters says
Blueberry muffins are my ultimate weekend treat breakfast, but when they’re this healthy I could have them anytime!
Megan Stevens says
So true. We do them daily with some awesome pastured pork sausage on the side! 🙂
Joni Jessica says
These look amazing! Love that they are egg and dairy free as well!
Katja Heino says
YUM! These look amazing. And they are egg-free!! I love that you add collagen and gelatin to them.
Megan Stevens says
Thanks, Katja!
Monique Cormack says
I love all of the AIP recipes you post, they’re so good and not too complex 🙂 Someone close to me has recently started AIP and I’m always looking for more inspo! These look great!
Megan Stevens says
So sweet, Monique, thanks!! Yay, so glad you can share them!
Jessica DeMay says
These look so delicious and I love how “free” these are. Perfect for so people!
Cristina Maria Curp says
Can’t believe these are AIP!!! Wow! They look amazing!
Megan Stevens says
Yay, Cristina; thanks!! We love them!!
Diana Rappaport Robinson says
Does the recipe require the collagen and gelatin? I don’t have these ingredients currently.
Megan Stevens says
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.
Melissa @RealNutritiousLiving says
These look amazing! I have been looking for a new blueberry muffin recipe. Thank you Megan!
Megan Stevens says
You’re welcome. I’m so glad!! 🙂
Katie Stanley says
I am almost out of casava flour!! I need to get more so I can make these!
Megan Stevens says
It’s the worst to run out! 😉
Leslie-Anne says
These look crumbly and amazing and 100% not grain-free! Love that your eldest likes egg-free better!
Megan Stevens says
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. 😉
Tatiana Shifruk says
So full of blueberries and I can see how crumbly it is! Yum!
Megan Stevens says
Yes, so moist. Thank you!
ChihYu says
Blueberry muffins are one of my favorite. So delicious !
Megan Stevens says
Yay, so glad! Thanks.
Becky Winkler says
These look so good! There’s nothing like starting the day with a warm muffin!
Rachel Ball says
Love that the 14-year-old prefers the AIP baked goods since the 8-year-old can’t eat eggs! And love that you included collagen, I’ve been searching for ways to incorporate it.
Erika says
Is the coconut milk canned or in the carton?
Megan says
Hi Erika, canned. Thanks for the question. Homemade will work here too.
Starr says
I know it won’t be AIP, but can I use an egg instead of the gelatin? I can tolerate eggs and I only have the old school Knox geletin.
Megan says
Hi Starr, I haven’t actually tested this recipe with eggs because making it egg-free was the goal, LOL, Sorry! May be fine and good!, but I can’t say for sure.
Jessica says
Thank you for this great recipe! It has helped me in my early stages to AIP paleo. I like this so much that I’m curious if other types of fruit can be used successfully. Peaches is what I’m thinking about 🙂
Tina says
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.
Megan says
Yay, Tina!! So glad! I hope you loved them! 🙂
Paul Calzaretta says
We made these muffins and they were mussy inside (not fully cooked) and we cooked an extra 20 minutes. Any advice would be greatly appreciated as we are new to this.
Megan says
Hi Paul, I’m sorry. I don’t know without being with you in your kitchen. Did you sub ANY of the ingredients in any way?
Lise says
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!!
Megan says
Hi Lise, I think you will have success! 🙂 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. 🙂
Grace says
If u add the blueberries to the dry ingredients, they’re less likely to sink to the bottom of each cupcake ^_^
Heather says
Omg! The batter by itself is worth just eating out of the bowl. I may just lightly warm it and have it for breakfast “oatmeal” lol thank you!
Janna says
Can I omit the vinegar?
Megan says
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.
Samantha Waddell says
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?
Megan says
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”.
Dorothy says
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!
Megan says
Yes, definitely! 🙂 Tallow tends to harden more easily when room temperature, so having the ingredients slightly warm will help as you mix. Enjoy!
Cathy says
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?
Megan says
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.
Carrie Z. says
These. Are. So. Good!
Megan says
Yay, Carrie! I’m so glad you like them. Thanks for coming back to share! <3
Marina says
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!
Megan says
Thanks Marina for your feedback! I’m so happy you enjoyed them! 🙂
Stephanie says
I just pulled these out of the oven. Wow, they are so delicious! Thank you for the recipe!
Megan says
Hi Stephanie, thank you so much for sharing! So glad!! 🙂
Andrea says
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!!
Kristen says
Do you have to keep these refrigerated?
Megan says
No, you don’t. But they do last a bit longer that way. I like to freeze our extras and then defrost at room temperature.
Judith Lainer says
Delicious! Heavy onthe coconut flavor but delicious. Ate 6 in 2 days. ?
Megan says
Thanks for sharing Judith! So happy you enjoyed them! 🙂
Montana says
I don’t have a muffin pan. Can I make it in a baking dish?
Megan says
Hi Montana, this should work, yes. I haven’t done it before, but should be fine. Enjoy! 🙂
Lindsay says
I need to up my flaxseed intake……is there a way I could add it to this recipe? Or do you think it would cause them not to cook right?
Megan says
Hi Lindsay, yes, you could easily add flax seed meal to this recipe, actually. I’d start by adding 2 tablespoons to the recipe (stir into the dry ingredients). Flax is great in egg-free baked goods and should work great here.
Florence says
Hi Megan,
Can l use lemon juice or apple cider vinegar instead of baking soda or baking powder in baking? If possible, how much lemon juice or apple cider vinegar to use for 1 tsp of baking soda or baking powder?
Pls advise, thank u!
Florence
Megan says
Hi Florence, it is actually lemon juice or ACV that reacts with baking soda to cause a rise, so they can’t sub in for it. I’m sorry. Baking powder can stand on its own but again can not be replaced by the liquids you mention.
Ale says
It’s hard to find quick and/or AIP recipes so I was excited to find this one. But I don’t have collagen 😫. Can I omit it? Or maybe swap it for more coconut flour or Tapioca starch?
Megan says
Hi Ale, you may be able to omit it, but I’m not sure. Definitely I would not replace it with tapioca, because they have very different roles. It’s hard to make subs in egg-free baking because every ingredient makes up for the eggs to create the right texture.
Darlene says
Hi! Super easy recipe! Question, have you tried making these muffins by preparing the gelatin egg first instead of adding it to the dry ingredients? Wondering if that would change anything. I’m not a huge fan of Cassava flour so trying to find ways to mask the flavor.
Lindsey Gehris says
LOVE LOVE LOVE these!! I was craving blueberry muffins and follow AIP – I knew when I saw this, I had to try them! I wanted to make mini muffins and double the recipe. So, with just filling each mini muffin hole just even with the top of the pan, it made 16 muffins. They were done in about 14 minutes!
Dani Cupo says
I struggle to find a good nut-free, and egg-free muffin recipe, but this is the best! It is a great base muffin, I will switch out the blueberries for other things such as carob chips. I have tried way too many and have found this one is truly the best out there! Although I like to add a bit more coconut sugar or some maple syrup to add a bit more sweetness.
Megan says
Great, Dani!! I’m so glad, and thank you! I like making variations, too, and yes: carob chips, so yummy! More sweetener certainly makes a fun, sweet muffin! 😉 Thanks again for commenting and rating the recipe, so helpful!
JOYCE L MADRIGAL says
What brand and where do you buy lard, please?
Megan says
Hi Joyce, we either render our own from our friend’s or a local farm’s recent butchering, or I’ve sent a lot of readers to Etsy over the years, where you can find pastured lard. 🙂
Joyce says
Thank you so very much for the information.