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Vegan Blueberry Protein Muffins

These Vegan Blueberry Protein Muffins are baked treats that combine fresh blueberries with plant-based protein, resulting in moist, tender muffins with a bright, fruity aroma. The mixture is gently folded, then baked until golden brown, showcasing a tender crumb and a burst of blueberry flavor in every bite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: Plant-Based
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour or oat flour for gluten-free option
  • 1/2 cup plant-based protein powder vanilla or unflavored
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup maple syrup or agave syrup
  • 1/4 cup coconut oil melted
  • 1 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blueberries

Equipment

  • Mixing bowls
  • Muffin tin or cupcake pan
  • Silicone spatula or spoon
  • Measuring Cups and Spoons
  • Oven

Method
 

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
  2. In a large mixing bowl, whisk together the flour, protein powder, baking powder, and salt until evenly combined. This creates a dry base for your muffins.
  3. In a separate smaller bowl, stir together the maple syrup, melted coconut oil, almond milk, and vanilla extract. Mix until the liquids are well incorporated and slightly frothy.
  4. Pour the wet mixture into the dry ingredients and gently fold them together with a silicone spatula or spoon. Stop mixing when just combined; overmixing can make muffins dense.
  5. Carefully fold in the fresh blueberries, ensuring even distribution without crushing them. The batter should be thick but scoopable.
  6. Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full. Press a few extra blueberries on top of each for a burst of color and flavor.
  7. Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  8. Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely, which helps set their tender crumb.
  9. Once cooled slightly, enjoy these soft, moist muffins that are bursting with blueberry flavor and packed with plant-based protein.

Notes

For extra flavor, sprinkle a little cinnamon on top before baking. These muffins remain moist for several days and can be stored in an airtight container at room temperature or refrigerated for longer freshness.