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A top view of a muffin tin filled with vegan blueberry protein muffins with blueberries around it.
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Vegan Blueberry Protein Muffins

Vegan blueberry muffins with protein powder baked in for a satisfying grab-and-go breakfast or snack.
Course Breakfast, Dessert
Cuisine American, gluten free, vegan
Keyword vegan blueberry protein muffins, vegan protein muffins
Diet Gluten-Free Option, Nut-Free, Soy-Free, Vegan
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 18 minutes
Servings 16 muffins
Calories 191kcal
Author Monica Davis

Equipment

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
US - Metric

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.

Nutrition

Serving: 1muffin | Calories: 191kcal | Carbohydrates: 27g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 355mg | Potassium: 140mg | Fiber: 2g | Sugar: 12g | Vitamin A: 68IU | Vitamin C: 3mg | Calcium: 96mg | Iron: 2mg