Vegan Blueberry Protein Muffins
These easy vegan blueberry protein muffins are the perfect grab-and-go breakfast! Packed with protein and fresh blueberries, these plant-based protein muffins are as satisfying as they are delicious.
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Why make these protein muffins
These blueberry protein muffins are great for make-ahead meal prep. The whole family is sure to love them, and with the extra protein baked in, you can feel good about them grabbing a muffin for breakfast before work or school.
Ingredients and substitutions
- Flour – I usually use all-purpose white flour for these muffins, but you can also use whole wheat flour or a grain-based gluten-free flour mix.
- Sugar – any vegan sugar that you want will work. I usually use organic cane sugar. Darker sugar like coconut sugar will make the muffins darker. If you want to use liquid sweeteners like agave nectar or maple syrup, reduce the plant milk by 2 tablespoons.
- Baking Powder – to make the muffins rise.
- Baking Soda – to make the muffins rise.
- Plant-Based Milk – you can use almond milk, soy milk, oat milk, or whatever vegan milk you want, but soy milk has the most protein.
- Lemon Juice – to curdle the milk and activate the baking soda. You can use white vinegar or apple cider vinegar instead.
- Applesauce – this repaces 2 eggs in traditional muffins to make them vegan. If you don’t have apple sauce you can use 2 mashed bananas instead or check out all my ways to replace eggs in baking.
- Cooking Oil – any neutral-flavored cooking oil will work. I usually use canola oil, but you can also use light olive oil, coconut oil, or even melted vegan butter. You can swap this out for more apple sauce to make these muffins oil-free if you choose.
- Vanilla Extract – for flavor.
- Blueberries – fresh blueberries work best, but you can also use frozen blueberries or swap the blueberries for raspberries.
Helpful tools
- Muffin Tins – to bake the muffins in. You can use cupcake liners or simply spray the muffin tins with oil.
How to make vegan protein muffins
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
Step 1 – Preheat the oven to 400° F (200°C) and prepare muffin tins with either spray oil or cupcake liners.
Step 2 – Add the dry ingredients to a large mixing bowl.
Step 3 – In a separate container (I like to use a large measuring container) add the wet ingredients, stir them, then pour them into the dry mixture.
Step 4 – Stir with a rubber spatula or wooden spoon until all of the flour is incorporated, then stir in 1 1/2 cups of fresh blueberries.
Step 5 – Scoop out the batter and add it to the prepared muffin tins, filling them about 3/4 of the way full. Sprinkle a small amount of granulated sugar or coconut sugar on the top of each muffin. (This is optional, but it makes a nice sweet crispy coating at the top.)
Step 6 – Place the filled muffin tin in the oven and turn down the oven temperature to 375°F.
Step 7 – Bake for 18 minutes until slightly golden on the tops. Allow to cool for about 15 minutes before serving.
Note – you can also swap the sugar on top with vegan crumble topping or some vegan icing after they cool.
Pro Tips
- Wash the berries under cold water, then pat dry with a paper towel and if you are using fresh-picked berries. You don’t want extra water on the berries.
- Be sure to spoon-measure your flour, so you have an accurate measurement.
- Make sure to preheat your oven to 400°F (200°C) and that it has reached that temperature before putting your muffins in the oven or they will not rise as much.
- Make sure your baking powder has not expired, or it will not rise well and you will have flat muffins.
How to make gluten-free protein muffins
To make these vegan protein muffins gluten-free, simply swap out the flour for a grain-based gluten-free flour mix. Don’t use almond flour or other grain-free mixes, they will not bake the same. Most protein powder mixes are GF, but you may want to double-check the ingredients before buying.
Storage
Countertop: These vegan blueberry protein muffins will keep well on the countertop for about 48 hours, but since the berries have a lot of moisture, store them in the fridge if you won’t eat them all in the first day or two.
Refrigerate: They will keep well in the fridge for 5 – 7 days in an airtight container.
Freeze: These protein muffins can be stored in an airtight container in the freezer for up to 3 months.
More vegan muffins
You may also like my muffin recipe using other berries like vegan blueberry muffins, blackberry muffins, red raspberry muffins, or cranberry muffins.
Or try some classic vegan muffins like blender oat cups, vegan double chocolate muffins, healthy hidden veggie muffins, or vegan chocolate chip banana muffins.
Vegan protein muffin recipe
Vegan Blueberry Protein Muffins
Ingredients
Dry ingredients
- 2 cups flour, (or use 1 cup white and 1 cup whole wheat flour) You can also use GF flour.
- 2/3 cup vegan sugar, or sweetener of choice
- 1/3 cup protein powder, (use soy-free if needed)
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet ingredients
- 1 cup soy milk , or any plant-based milk of choice
- 1/2 cup applesauce
- 1/3 cup oil, (any neutral flavored oil will work) or sub with 1/3 cup more applesauce
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon lemon juice
Berries
- 1 1/2 cups fresh blueberries
Optional
- 1 tablespoon sugar, optional for the top of the muffins
Equipment
Instructions
- Preheat the oven to 400° F (200°C) and prepare muffin tins with either spray oil or cupcake liners.
- Add the dry ingredients to a large mixing bowl.
- In a separate container (I like to use a large measuring container) add the wet ingredients.
- Stir the wet ingredients, then pour them into the dry mixture.
- Stir with a rubber spatula or wooden spoon until all of the flour is incorporated, then stir in 1 1/2 cups of fresh blueberries.
- Scoop out the batter and add it to the prepared muffin tins, filling them about 3/4 of the way full. Sprinkle a small amount of granulated sugar or coconut sugar on the top of each muffin. (This is optional, but it makes a nice sweet crispy coating at the top.)
- Place the filled muffin tin in the oven and turn down the oven temperature to 375°F (190°C).
- Bake for 18 minutes until slightly golden on the tops. Allow to cool for about 15 minutes before serving.
Notes
- Wash the berries under cold water, then pat dry with a paper towel and if you are using fresh-picked berries. You don’t want extra water on the berries.
- Be sure to spoon-measure your flour, so you have an accurate measurement.
- Make sure to preheat your oven to 400°F (200°C) and that it has reached that temperature before putting your muffins in the oven or they will not rise as much.
- Make sure your baking powder has not expired, or it will not rise well and you will have flat muffins.
Did you make this recipe?Please leave a star rating and review below!📌 Be sure to follow me on Pinterest for new vegan recipes!
I made it with no oil and only applesauce. Instead of regular sugar on the top I sprinkled a tiny drop of brown sugar. They are the best blueberry muffins I have ever had! My dinner companions, I served them as a dessert, all said the same. Thank you!
(p.s. super easy to make!) Used this biotest vanilla protein powder https://www.amazon.com/gp/aw/d/B0C3JKVDF2/ref=sw_img_1?)smid=AEK4LLOFZE8XF&psc=1
I’m so happy that you liked the recipe Cheryl!