Protein Vegan Blueberry Muffins

Name: Protein Vegan Blueberry Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Vegan
Ingredients: 1 cup whole wheat flour; 1/2 cup plant-based protein powder (unflavored); 1 cup unsweetened almond milk; 1/4 cup maple syrup; 1/4 cup melted coconut oil; 2 tsp baking powder; 1/2 cup fresh blueberries; 1 tsp vanilla extract; Pinch of salt

Published: September 23, 2025

by Lionel Ramon

Why You'll Love This Recipe

These Protein Vegan Blueberry Muffins are not only easy to whip up but also bursting with flavor and nutrition
Their vibrant color makes them visually appealing, perfect for sharing or enjoying solo
Plus, they are versatile enough to customize with your favorite mix-ins

I remember the first time I made these muffins; my friends devoured them in minutes and begged for the recipe.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Whole Wheat Flour: This adds fiber and nutrients while keeping your muffins hearty and satisfying. hearty and comforting taco casserole.
Plant-Based Protein Powder: Choose a flavorless option for a protein boost without altering the taste.
Almond Milk: Unsweetened almond milk works best to keep the sugar content low while adding moisture.
Maple Syrup: A natural sweetener that enhances flavor without overpowering the muffin’s blueberry goodness.
Baking Powder: Essential for making your muffins rise beautifully and achieve that fluffy texture.
Fresh Blueberries: Use plump, ripe blueberries for maximum juiciness and flavor in every bite.
Coconut Oil: Melted coconut oil adds moisture and richness; opt for refined if you want less coconut flavor.
Vanilla Extract: A splash of vanilla elevates all the flavors in this delightful muffin recipe.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking.

Mix Your Dry Ingredients: In a large bowl, whisk together whole wheat flour, plant-based protein powder, baking powder, and a pinch of salt until well combined.

Add Wet Ingredients: In another bowl, combine almond milk, melted coconut oil, maple syrup, and vanilla extract. Mix until smooth before pouring into dry ingredients.

Fold in Blueberries: Gently fold fresh blueberries into the batter using a spatula. Be careful not to overmix; you want those juicy berries intact!

Fill Muffin Tins: Spoon the batter evenly into each muffin cup, filling them about three-quarters full. This ensures they rise nicely without overflowing.

Bake to Perfection: Place your muffin tin in the preheated oven and bake for 20-25 minutes or until golden brown on top. A toothpick should come out clean when inserted into the center.

Cool and Enjoy: Let them cool in the pan for five minutes before transferring them to a wire rack. Enjoy warm or store in an airtight container for later!

With every bite of these Protein Vegan Blueberry Muffins, you’re not just indulging—you’re treating yourself to something that’s both delicious and nutritious! Happy baking! nutritious black bean side dish. crispy air fryer green beans.

You Must Know

These Protein Vegan Blueberry Muffins not only taste amazing but are also packed with nutrients
They make a perfect quick breakfast or snack
The aroma of fresh blueberries baking fills your kitchen, creating a warm and inviting atmosphere

Perfecting the Cooking Process

Start by preheating your oven to 375°F. While it’s heating, mix the dry ingredients before adding the wet ones for an even texture.

Add Your Touch

Feel free to swap blueberries for other fruits like raspberries or chopped nuts to suit your taste. You can also experiment with spices like cinnamon for extra flavor.

Storing & Reheating

Store your muffins in an airtight container for up to five days. Reheat in the microwave for about 10-15 seconds to bring back that fresh-baked warmth.

Chef's Helpful Tips

To ensure perfect muffins, avoid overmixing the batter; it can lead to toughness
Make sure your blueberries are fresh and plump for a juicy burst in every bite
Also, let them cool completely before storing to maintain their texture

Baking these muffins always reminds me of cozy weekends spent with family, where we’d gather around the kitchen and enjoy something delicious together.

FAQ

Can I substitute ingredients in Protein Vegan Blueberry Muffins?

For more inspiration, check out this Moroccan Chickpea Couscous recipe.

Yes, you can replace almond milk with any non-dairy milk you prefer.

How long do these muffins last?

They stay fresh in an airtight container for about five days at room temperature.

Are these muffins gluten-free?

You can use gluten-free flour instead of regular flour for a gluten-free option.

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