Soft and fluffy, these vegan blueberry protein muffins are super quick to mix together, use just one bowl, and make the perfect breakfast or snack! Gluten free optional, totally nut free.
These muffins are my new go-to when it comes to blueberry muffins. They are so soft, so fluffy, perfectly sweet, and secretly packed full of protein. Not to mention, they are made entirely eggless, dairy free, nut free, and easily swapped for gluten free.
Free from: Dairy, casein, eggs, soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn, sesame, mustard, lupin, sulfites, nightshades, tomatoes, and more
Optional free from: Wheat/Gluten
In the mood for a delicious breakfast? Check out these double chocolate protein muffins (vegan, gluten free), protein pancakes, or this delicious sunbutter and banana protein shake.
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Why You’ll Love these Blueberry Protein Muffins
- Full of blueberries and antioxidants
- Super easy to mix up in one bowl
- Ready in less than an hour
- Each muffin has 6 grams of protein
- Dairy free, Egg free, Nut free, Gluten free, and more!
Ingredients
Here is a quick run down of the ingredients for this recipe. Need an allergy substitution? See the section below for all my tips and tricks!
- Blueberries: You can use fresh or frozen blueberries in this recipe, both work great! I love to use frozen wild blueberries as the wild blueberries have more antioxidants in them.
- Flour: All purpose flour works great here. To make this gluten free, use a good quality all purpose gluten free flour. I recommend King Arthur Measure for Measure.
- Protein Powder: Use your favorite protein powder. I recommend using either an unflavored or a vanilla flavor. For these muffins, I used a vanilla soy based protein powder.
- Sugar: I tend to use white sugar in my baking. Just make sure that it is certified as organic and vegan. You could use coconut sugar to make them refined sugar free, just note that they will be darker in color and less sweet.
- Dairy-free Milk + Apple Cider Vinegar: This makes a non-dairy buttermilk that helps the muffins rise up! I recommend either soy milk, almond milk, or oat milk. If you don’t have apple cider vinegar, you can swap it for lemon juice.
- Applesauce, Oil, Vanilla: These help to make the muffins soft and moist. For extra protein, you can replace the applesauce with either dairy free Greek yogurt or vegan sour cream.
- Lemon zest: I love the combination of lemon and blueberry!
Allergy Substitutions
To make these gluten free, use a good quality 1:1 baking mix. I recommend either King Arthur Measure for Measure or Bob’s Red Mill Baking Mix in the blue bag. If you need a gluten free flour that is nightshade free, check out my homemade gluten free flour blend! It works great in recipes like this.
To make these corn free, make sure that you are using corn free vanilla extract and protein powder. My favorite corn free products are on my shop page
Best Protein Powder to Use
Depending on your unique allergy and food needs, the best protein powder will look different for you as opposed to other people. For a complete breakdown of my favorite protein powders for the different allergies, see my protein powder article here.
For this recipe, I used Natural Nutra Organic Soy Protein Powder in the Vanilla flavor.
Instructions
For the full instructions, complete with ingredient measurements, please see the recipe card below.
Mixing up these muffins is really simple! Here is how to make the best vegan blueberry protein muffins:
Start by preparing the blueberries. No matter if you are using fresh or frozen berries, toss them in a tablespoon of flour and pop them into the freezer. This will help them from turning the batter purple.
Preheat the oven and line a muffin tray with parchment paper liners or spray with a neutral oil.
Now, into a large bowl, whisk the wet ingredients. Combine the dairy free milk and apple cider vinegar first, letting it rest for a few minutes. This helps to curdle the milk turning it into buttermilk. After a few minutes, add the oil, sugar, vanilla, and applesauce. Give this a good whisk to combine.
Next, add the dry ingredients. Sift in the flour, protein powder, baking powder, and salt. I like to switch to a spatula here so I can scrape the sides of the bowl.
Now, add the blueberries and lemon zest. Using a spatula, just mix until it is combined.
Tip! Don’t open the oven to check on them for the first 20 minutes. This is the critical rise time for the muffins. Opening the door too soon can make the muffins deflate.
Place a few more blueberries on top and pop it into the oven for 22 minutes. They are done when a toothpick inserted into the center of the muffin pulls out clean.
Recommended Equipment
After baking muffins for the blog for years, I have found that I get the best results when using a 6-muffin tray as opposed to a 12-muffin tray. The hot air in the oven can easier circulate and you get taller, fluffier muffins as a result. I love these from Wilton in particular.
To get muffins that are easy to remove from the wrapper, I like these unbleached parchment paper cups. They are made from unbleached and unchlorinated paper, making it safe for you and the environment!
How to Store
To Store: Keep any leftover muffins in a sealed container on the countertop for 2-4 days. If you place them in the fridge, they will last about a week.
How to Freeze: Place the fully baked and cooled muffins into an airtight and freezer safe container. Store in the freezer for up to 3 months.
How to Reheat: Allow the muffins to come to room temperature for a few hours on the countertop. Either place in the microwave for 15 seconds or place in a 300F oven onto a baking sheet for 3-5 minutes.
More Protein Recipes to Love
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Recipe
Equipment
- mixing bowls
- mixing spoons
- measuring cups
- measuring spoons
- muffin tray
- Parchment liners
- whisk
- Spatula
Ingredients
- 1 ½ cups flour
- ½ cup protein powder
- 1 tablespoon baking powder
- ½ teaspoon salt
- ⅓ cup sugar
- ⅓ cup oil
- 1 cup soy milk
- 1 teaspoon apple cider vinegar
- 2 tablespoons applesauce
- 1 teaspoon vanilla
- 1 tablespoon lemon zest
- 1 cup blueberries
Instructions
- Prep the blueberries. If using fresh or frozen blueberries, add a tablespoon of flour and mix them together. If you are using frozen blueberries, keep the floured berries in the freezer until ready to add at the last second to help prevent the batter from turning purple.
- Preheat the oven to 375°F/ 190°C. Line a muffin tray with parchment paper cups or spray with a light coating of neutral flavored spray. Set aside.
- Mix the wet ingredients. In a large bowl, whisk together the dairy free milk and apple cider vinegar and let rest for 3 minutes. Then, add the oil, sugar, applesauce, vanilla extract, and a pinch of salt. Whisk until combined.
- Add the dry ingredients. Into the same bowl, sift in the flour, protein powder, and baking powder. Switch to a spatula and mix until the batter has come together. A few lumps are okay. Gently fold in the frozen blueberries and lemon zest, making sure not to overmix. Scoop the prepared batter into the muffin tray. Sprinkle a few extra blueberries on top.
- Bake. Bake in the prepared oven with the rack in the middle of the oven for 22-24 minutes or until a toothpick inserted into the center pulls out clean. When done, let them cool on a cooling rack for at least 15 minutes. Serve and enjoy!
Notes
- How to Store
- To Store: Keep any leftover muffins in a sealed container on the countertop for 2-4 days. If you place them in the fridge, they will last about a week.
- How to Freeze: Place the fully baked and cooled muffins into an airtight and freezer safe container. Store in the freezer for up to 3 months.
- How to Reheat: Allow the muffins to come to room temperature for a few hours on the countertop. Either place in the microwave for 15 seconds or place in a 300F oven onto a baking sheet for 3-5 minutes.
- Allergy Substitutions
- If you are avoiding wheat, make sure that you use a good 1:1 gluten free flour blend. I really have great results with King Arthur Measure for Measure. If you need a gluten free flour that is nightshade free, check out my homemade gluten free flour blend that has no potatoes.
- If you are sensitive to corn, make sure that your vanilla and baking powder are both corn free. For a list of my favorite brands, check out my shop page.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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