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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. 

Looking down at many vegan blueberry muffins in a silver baking tray on a wood table. More muffins and fresh blueberries surround the tray.
Many vegan high protein blueberry muffins after baking and ready to eat!

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. 

Ingredients for blueberry protein muffins in various bowls on a wood table. Black and white labels have been added to name each ingredient.
The ingredients for the muffins all measured out and ready to mix together.
  • 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 

Make sure to check out the recipe card below for the full recipe and ingredient list.

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. 

A glass bowl filled with the wet ingredients for the muffins with a silver whisk in the bowl.
Use a whisk to incorporate all the wet ingredients together.
The muffin batter in a glass bowl with a spatula inside. The blueberries and lemon zest have just been added.
Switch to a spoon or spatula when adding the dry ingredients and blueberries. This batter is thick!

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. 

12 muffins in the baking trays on a wood table before baking.
Pop a few blueberries on top of each unbaked muffin so that you are ensured lots of blueberries on top.

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! 

Many blueberry muffins in a silver baking tray on a wood table. More muffins and fresh blueberries are surrounding the muffins. One muffin has been opened to see the inside crumb texture.
You can see inside the soft and fluffy texture of these muffins. They aren’t gummy or dry at all.

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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Looking down at many vegan blueberry muffins in a silver baking tray on a wood table. More muffins and fresh blueberries surround the tray.

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.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Bread, Breakfast
Cuisine: American, Baked Goods
Keyword: breakfast, muffin, protein, vegan baking
Servings: 12 muffins
Calories: 170kcal

Equipment

  • Mixing bowls
  • Mixing spoons
  • measuring cups
  • Measuring spoons
  • muffin tray
  • Parchment liners
  • Whisk
  • Spatula

Ingredients

  • 1 1/2 cups flour
  • 1/2 cup protein powder
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup sugar
  • 1/3 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 over mix. 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.

Nutrition

Calories: 170kcal | Carbohydrates: 21g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 8mg | Sodium: 220mg | Potassium: 71mg | Fiber: 1g | Sugar: 8g | Vitamin A: 97IU | Vitamin C: 3mg | Calcium: 105mg | Iron: 1mg
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2 Comments

  1. 5 stars
    I used one cup all purpose gluten free flour and 1/2 cup almond flour to make these gluten free and topped them with ground flaxseed. They came out great! Definitely saving this recipe <3

    1. Thank you so much!! I’m so happy to hear that you were able to make it work for you and still loved it so much. Happy to have been added to your saved recipes! <3

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