Last Updated on April 5, 2024
With this vegan blueberry muffins with protein powder recipe, you can whip up a small batch of moist and flavorful muffins that are both vegan-friendly and protein-rich in no time.
Deliciously moist and fluffy with golden domed tops, you’ll love them from the first bite!
This blueberry muffin recipe made with protein powder not only offering a healthy and tasty treat, but also extra nutrients.
Because this recipe only yields a small portion, it is perfect for a quick whip-up for the perfect breakfast or afternoon tea.
These muffins are an easy way to add sweetness to your meal plan while ensuring you get enough protein.
This is a key part of balancing any diet. You must try these muffins today and enjoy the sweet taste of success!
Vegan Blueberry Muffins with Protein Powder
If you’re looking for a vegan muffin that ticks all the boxes for taste, nutrition, and sustainability.
You should try making muffins with protein powder. Here are the reasons that you will love this recipe:
- High-Protein: One round tablespoon of protein powder is about 25 grams of protein.
- These blueberry muffins made with protein powder provide a dose of protein, fiber, and other essential vitamins and minerals.
- With dairy-free and eggless ingredients, this recipe is also plant-based and cholesterol-free, making it a healthier alternative to traditional muffins.
- Delicious: These healthy protein blueberry muffins are a combination of sweet blueberries and protein powder flavor making a delectable treat that satisfies your sweet cravings.
- Satisfying: Soft and fluffy with a sense of fullness and satisfaction will keep hunger pangs at bay.
- Eco-Friendly: Plant-based diets and vegan baking are more environmentally sustainable, as they use fewer resources and produce fewer greenhouse gas emissions than conventional animal-based products.
High Protein Packed Muffin Recipe
This is a small-batched recipe that only makes 4 muffins and here are the ingredients you’ll need:
Dry Ingredients:
- 2/3 cup/80g all-purpose flour (For gluten-free diet, you can use buckwheat flour or gluten free flour)
- 1 ½ tsp/6g baking powder
- 1 tbsp/7g ground flax
- ¼ cup/29g vanilla protein powder (plant-based)
- ¼ tsp/2g salt
- 1 cup /95g fresh blueberries, washed and dried
Wet Ingredients:
- 1 cup/78ml almond milk (or other non-dairy milk)
- 3 tbsp/45ml maple syrup
- 2 tbsp/30ml vegetable oil or other neutral-flavoured oil
- 1 tsp vanilla extract
Step-by-step Making Blueberry Protein Muffins
Here’s a step-by-step guide on how to do it:
- Preheat oven to 375°F/190 C. Grease 4 wells of a ½ cup/120ml muffin tray (or line with muffin cups or muffin liners). Combine almond milk, maple syrup, and oil in a measuring cup.
- In a large mixing bowl, mix together flour, protein powder, baking powder, flax, and salt in a bowl. Stir to distribute everything evenly.
- Pour in the liquid ingredients. Stir gently until just combined. Do not over-mix.
- Add in the blueberries. Gently fold just to distribute.
5. Fill the grease muffin tins to ¼”/6mm below the top.
6. Place the muffin tray in the oven and bake. Bake for 20-23 minutes until the muffins look golden brown and a skewer or a toothpick inserted muffins comes out clean.
Allow the muffins to cool completely for at least 15 minutes before removing from the muffin pan.
P.S. Best if consumed the same day but can be stored in a sealed container in the fridge for 2 days. Reheat in the oven before eating.
Vegan Baking Tips for Success
Here are some cook’s tips for success that will help you elevate your muffin game.
Follow these tips, and you’ll have a batch of delicious and healthy vegan blueberry muffins with protein powder in no time.:
- You can use fresh or frozen blueberries for a tasty twist on the recipe. If you choose to use frozen berries, don’t defrost them. Simply dump frozen berries in flour and coat well before going into the batter.
- You can substitute the blueberries with any other fresh or frozen berries of your choice, such as raspberries or blackberries.
- To make these muffins even more flavorful, you can add a pinch of cinnamon, mace spice, or lemon zest to the batter.
- You can use ripe bananas as a natural sweetener and binder.
- Use buckwheat flour or gluten-free flour instead of all-purpose flour if you’re on a gluten-free diet.
- Choose plain vegan protein powder to the mix instead of flavored ones for extra protein and a smoother texture.
- Don’t overmix the batter; overmixing can lead to tough and doughy muffins.
- Let the muffins cool before removing them from the pan to prevent them from falling apart.
- Store the muffins in an airtight container in the fridge for up to a week or in the freezer for up to three months.
Variations
There are many variations that can be experimented with to create exciting new flavors. The ingredients you can try to add or swap out are as follows:
- Banana Blueberry Muffins: Add 1 mashed banana to the batter for a banana-berry twist.
- Lemon Blueberry Muffins: Add 1 tbsp lemon zest to the batter for a tangy lemon flavor.
- Almond Blueberry Muffins: Add 1/2 tsp almond extract to the batter for a nutty flavor.
- Chocolate Blueberry Muffins: Add 1/2 cup dairy-free chocolate chips to the batter for a chocolatey delight.
Use your creativity, you can create muffins to suit your tastes and moods.
Plus, with the added protein powder, these muffins are the perfect on-the-go breakfast or pre-workout snack for a quick energy boost.
How To Store
These muffins can be stored in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
When needed, just take them out from the freezer to thaw and then pop them in the microwave for a few seconds to reheat before enjoying!
Other Protein Vegan Recipes
Final Words on Vegan Muffins
These blueberry muffins are the perfect wholesome snack that you can enjoy guilt-free.
Not only are they easy to make and customize, but they also provide a good source of plant-based protein and fiber.
More Vegan Sweets and Baking
- Vegan Gelato with Date Caramel
- Chocolate covered dates
- Starbread Copycat Señorita Bread
- Vegan Valentine Cupcakes
- Tofu chocolate mousse
- Vegan burger buns
- Homemade Focaccia
Vegan Blueberry Protein Muffins (with Protein Powder)
Equipment
Ingredients
Dry Ingredients
- ⅔ cup all-purpose flour
- 1½ tsp baking powder
- 1 tbsp ground flaxseed
- ¼ cup vanilla protein powder (plant-based)
- ¼ tsp salt
- 1 cup fresh blueberries, washed and dried (Note1) 95g
Wet Ingredients
- 1 cup almond milk (or other non-dairy milk)
- 3 tbsp maple syrup
- 2 tbsp neutral-flavoured oil
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375°F/190 C. Grease 4 wells of a ½ cup/120ml muffin tray (or line with muffin cups or muffin liners). Combine almond milk, maple syrup, and oil in a measuring cup.
- In a large mixing bowl, mix together flour, protein powder, baking powder, flax, and salt in a bowl. Stir to distribute everything evenly.
- Pour in the liquid ingredients. Stir gently until just combined. Do not over mix.
- Add in the blueberries. Gently fold just to distribute.
- Fill the grease muffin tins to ¼”/6mm below the top.
- Place the muffin tray in the oven and bake. Bake for 20-23 minutes until the muffins look golden brown and a skewer or a toothpick inserted muffins comes out clean. Allow the muffins to cool completely for at least 15 minutes before removing from muffin pan.
- P.S. Best if consumed the same day but can be stored in a sealed container in the fridge for 2 days. Reheat in the oven before eating.
Notes
Nutrition
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AMAZING muffin recipe!! Super handy for when you grab one of those single serve protein powder mixes at the store. Will be making these every week as the perfect afternoon snack!
I LOVE HEARING THAT!!😍😍😍😍
Shu-Chun xx
delicious! I subbed and used oat flour, also subbed oil for TBSP applesauce
then brushed muffins with agave while i arm and sprinkled chia seeds on them
Hey Ana,
These are wonderful ideas! And I’m so happy they worked out great!
Thanks for your feedback!
Shu-Chun xx
I used the vedge vanilla protein powder and they are super tasty!!
Glad to hear that. I will give this brand a try some time!
i made this but the batter was not runny at all!!! what did i do wrong? (i used the correct measurements)
Hi Grace,
After I doubled checked and remake it again tonight. I have to apologise to you.
My assistant made some typos in the recipe section, and I have fixed it.
It should be 1 cup of almond milk and plus 1 tsp vanilla extract.
Sorry for inconvenience and thank you for leaving me a comment.