Protein Vegan Blueberry Muffins 

Soft, fluffy, and packed full of protein, these vegan blueberry protein muffins are a great part of breakfast or snack time! Easy to make in one bowl, gluten free optional. 

I love muffins as part of my breakfasts and these muffins are such a welcome addition to my table! They are so soft, so fluffy, perfectly sweet, and secretly packed full of protein. Not to mention, they are egg free, dairy free, nut free, and easily made gluten free. 

Each muffin has 6 grams of protein which is 30% more than the average traditional blueberry muffin. That’s a win for a baked good if you ask me! 

In the mood for more protein options at breakfast? Check out my double chocolate protein muffins, protein pancakes, chocolate protein pancakes, or mini frittatas. 

Ingredients 

Here is a quick run down of the ingredients needed for these protein blueberry muffins. For the full list, complete with recipe measurements, please see the recipe card below. 

• Blueberries: Fresh or frozen blueberries both work great! I typically use frozen wild blueberries, mostly because it’s what I always have on hand, but also because wild blueberries contain more antioxidants.
• Flour: You only need plain all purpose flour. To make these gluten free, use a good quality gluten free flour blend. I always have the best success with King Arthur Measure for Measure. 
• Protein Powder: Use your favorite protein powder. I recommend using an unflavored or a vanilla flavor so this doesn’t compete with the blueberries. For these muffins, I used Natural Nutra Soy Protein. 
• Baking Powder: A bit of baking powder to help the muffins rise. 
• Sugar: A little bit of sugar to help balance out all the flavors. To make these refined sugar free muffins, you can use coconut sugar, just note they will be a bit darker in color and less sweet than beet sugar or cane sugar. 
• Plant Based Milk + Apple Cider Vinegar: Soy milk, almond milk, or oat milk work great here! 
• Applesauce + Oil: These help to keep the muffins soft and moist. For extra protein, you can replace the applesauce with your favorite vegan Greek yogurt. 
• Vanilla, Lemon Zest + Salt: This makes the flavor so good! Lemon and blueberry is one of my favorite combinations. 

Instructions 

Step One: Blueberry Prep + Pan Prep 

No matter if you are using fresh or frozen blueberries, you’ll want to toss them with a few tablespoons of flour and pop them into the freezer. This will prevent them from melting while you make the rest of the batter (if using frozen blueberries) and will help them from turning the batter completely purple. 

Preheat the oven and make sure that the oven rack is set to the middle of the oven. Line a muffin tray with parchment paper liners or spray with a neutral oil. 

Step Two: Make the Batter

Next, into a large bowl, whisk together the wet ingredients. Combine the plant milk with apple cider vinegar, letting it rest for a few minutes. This will curdle slightly and turn the plant milk into buttermilk, which helps the muffins rise tall. After 3 minutes or so, add the oil, sugar, vanilla, and applesauce. Whisk to combine. 

Then, add the dry ingredients. Sift in the flour, protein powder, baking powder, and salt. I like to switch to a spatula here to scrape the sides of the bowl. 

Finally, add the lemon zest and blueberries. Mix until just combined. 

Step Three: Bake 

If you want, you can pop a few more blueberries on top of each unbaked muffin to make them pretty. Not required, but always nice to do. 

Place the muffins in the oven for 22 to 25 minutes. They are done when a toothpick inserted into the center of the muffin pulls out clean. 

Tip! Don’t open the oven door to check on the muffins for at least the first 20 minutes! This is the critical rise time for the muffins. Opening the door too soon will let out the heat and will make the muffins deflate and sink. 

Let the muffins cool in the pan for 5 minutes before removing them from the hot trays and onto a wire cooling rack to finish cooling. Serve and enjoy! 

How to Store 

Countertop: Keep any leftover muffins in a sealed container on the countertop for up to 4 days. 

Fridge: Store leftover muffins in the fridge in an airtight container for up to about a week. 

Freezer: Place the fully baked and cooled muffins in 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. You can also place each muffin in the microwave for 15 seconds or place in a 300F oven for 3 to 5 minutes. 

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