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Blueberry Vegan Muffins with Pea Protein

These blueberry muffins are baked treats made with a vegan batter that incorporates pea protein for added nutrition. The muffins develop a tender, moist crumb with juicy bursts of blueberries on top and a slightly domed golden crust. They are simple to prepare, emphasizing gentle mixing methods that preserve the fruit's juiciness and result in a fluffy final texture.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12
Course: Main Course
Cuisine: vegan
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 1 1/2 cups all-purpose flour or gluten-free blend
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup pea protein powder unflavored
  • 1 cup unsweetened plant milk such as almond, soy, or oat
  • 1/3 cup neutral oil such as runny coconut oil or vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blueberries or frozen, lightly tossed in flour

Equipment

  • Mixing bowls
  • Whisk
  • Muffin tin or paper liners
  • Measuring Cups and Spoons
  • Spatula
  • Oven

Method
 

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and pea protein powder until evenly combined.
  3. In a separate bowl, pour the plant-based milk, then add the oil and vanilla extract. Whisk until the mixture looks smooth and slightly frothy.
  4. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Be careful not to overmix, as this can make the muffins dense.
  5. Fold in the blueberries gently, trying not to crush them so they stay juicy and visible in the batter.
  6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full to give room for rising.
  7. Bake for 18-20 minutes until the muffins are golden on top, and a toothpick inserted in the center comes out clean.
  8. Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring to a wire rack to cool completely.
  9. Enjoy these muffins while still slightly warm for the best juicy burst of blueberries and tender crumb.