High-Protein, Vanilla Blueberry muffins

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There’s something comforting about a warm blueberry muffin—but what if that cozy treat could also fuel your day? That’s what inspired this high-protein, plant-based twist on a classic favorite. I wanted a recipe that felt indulgent but delivered real nourishment, so I swapped in oat flour for a hearty base and added a scoop of vanilla protein powder to give each bite a satisfying boost.

The result is a high-protein, vanilla blueberry muffin that’s fluffy, naturally sweet, and packed with flavor—perfect for breakfast on-the-go or a midday snack that won’t leave you crashing. Let’s dive into how you can make them at home.

What You Need

To create these high-protein, vanilla blueberry muffins, you’ll want to gather ingredients that not only bring out amazing flavor but also pack a nutritious punch. The base centers around oat flour, which provides a wholesome texture and subtle earthiness. I mix in a quality vanilla-flavored plant-based protein powder to boost the protein content while keeping the muffins moist and tender.

Fresh or frozen blueberries are essential for that juicy burst in every bite, and natural sweeteners like maple syrup add just the right touch of sweetness without overwhelming the other flavors. A bit of baking powder helps the muffins rise perfectly fluffy, while almond milk adds moisture and richness without excess fat. A little coconut oil helps with texture and adds a gentle hint of tropical flavor, making these muffins a little more exciting than your average baked treat.

Preparing The Ingredients

Start by measuring all your dry ingredients carefully. I like to whisk together the oat flour, protein powder, baking powder, and a pinch of salt in a large bowl to ensure everything is evenly distributed. This step is key for achieving a consistent rise and texture throughout the muffins.

In a separate bowl, combine your wet ingredients: almond milk, maple syrup, coconut oil (which should be melted but not hot), and pure vanilla extract. Mixing these separately before bringing everything together helps avoid overmixing the batter once you combine wet and dry components.

Finally, gently fold in the blueberries, being careful not to crush them. This way, they stay whole and juicy, giving each muffin a delightful fruity surprise.

Tool Requirements

For this recipe, you’ll need some basic kitchen tools that are easy to find and essential for baking success. A medium mixing bowl and a larger one will keep your wet and dry ingredients organized. I always use a silicone spatula or wooden spoon for folding in additions because they’re gentle on the batter.

A 12-cup muffin tin is perfect for this recipe, but since we’re making four servings, you’ll only fill about 8 cups. I like to line the tin with paper muffin liners for easy cleanup and to keep the muffins from sticking to the pan. Lastly, don’t forget a measuring cup and spoons for accurate quantities, plus an oven thermometer to ensure your muffin temperature is just right.

Serving Suggestions

Once your muffins have cooled just enough to handle, I suggest trying them slightly warm for the best experience. Here are some tasty ways to enjoy your vanilla blueberry creation:

• Spread a thin layer of almond butter or peanut butter for a creamy contrast.
• Pair with a hot cup of coffee or your favorite plant-based milk latte.
• Serve alongside a fresh fruit salad for a complete, balanced breakfast.
• Top with a dollop of coconut yogurt and a drizzle of honey (if you’re not strictly vegan).

Storage Tips

If you have any leftovers, these muffins store well and maintain their flavor and texture with just a few precautions. Here’s how I keep mine fresh:

• Cool completely before storing to avoid condensation and sogginess.
• Keep in an airtight container at room temperature for up to 2 days.
• For longer storage, freeze in a sealed bag or container for up to 2 months—just thaw or microwave gently before eating.
• If freezing, consider separating muffins with parchment paper to prevent sticking.

High-Protein, Vanilla Blueberry Muffins

Discover the ultimate recipe for high-protein vanilla blueberry muffins that are moist, flavorful, and perfect for a healthy breakfast or snack. These muffins feature a unique twist with oat flour and vanilla plant-based protein powder for added nutrition. Whether you're looking to fuel your mornings or enjoy a guilt-free treat, these vegan-friendly muffins are easy to make, freezer-friendly, and sure to become a favorite. Save this recipe for later and share it with friends who love High-Protein Breakfast Ideas, Clean Eating Muffins, or Vegan Snack Recipes!

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Resting Time 15 minutes mins

Course Dessert, Snack

Cuisine American

Servings 4 servings

Calories 260 kcal

Ingredients

  

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• 1 cup oat flour
• 1/2 cup vanilla-flavored plant-based protein powder
• 1 teaspoon baking powder
• Pinch of salt
• 3/4 cup almond milk unsweetened
• 1/4 cup maple syrup
• 2 tablespoons coconut oil melted
• 1 teaspoon pure vanilla extract
• 3/4 cup fresh or frozen blueberries

Get Recipe Ingredients

Instructions

 

• Preheat oven to 350°F (175°C) and line muffin tin with paper liners.
• In a large bowl, whisk together oat flour, protein powder, baking powder, and salt.
• In another bowl, mix almond milk, maple syrup, melted coconut oil, and vanilla extract.
• Combine wet ingredients with dry ingredients and stir until just combined.
• Gently fold in blueberries being careful not to crush them.
• Spoon batter evenly into 8 muffin cups.
• Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
• Cool muffins for 10 minutes in the tin before transferring to a wire rack to cool completely.

Nutrition

Calories: 260kcalCarbohydrates: 30gProtein: 12gFat: 9g

Keyword Vegan

Tried this recipe?Let us know how it was!

• 1 cup oat flour
• 1/2 cup vanilla-flavored plant-based protein powder
• 1 teaspoon baking powder
• Pinch of salt
• 3/4 cup almond milk (unsweetened)
• 1/4 cup maple syrup
• 2 tablespoons coconut oil, melted
• 1 teaspoon pure vanilla extract
• 3/4 cup fresh or frozen blueberries

• Preheat oven to 350°F (175°C) and line muffin tin with paper liners.
• In a large bowl, whisk together oat flour, protein powder, baking powder, and salt.
• In another bowl, mix almond milk, maple syrup, melted coconut oil, and vanilla extract.
• Combine wet ingredients with dry ingredients and stir until just combined.
• Gently fold in blueberries being careful not to crush them.
• Spoon batter evenly into 8 muffin cups.
• Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
• Cool muffins for 10 minutes in the tin before transferring to a wire rack to cool completely.

Number of servings: 4

Calories per serving: Approximately 260 kcal

Macros (per serving): Carbohydrates: 30g, Protein: 12g, Fat: 9g

Pinterest Description:

Discover the ultimate recipe for high-protein vanilla blueberry muffins that are moist, flavorful, and perfect for a healthy breakfast or snack. These muffins feature a unique twist with oat flour and vanilla plant-based protein powder for added nutrition. Whether you’re looking to fuel your mornings or enjoy a guilt-free treat, these vegan-friendly muffins are easy to make, freezer-friendly, and sure to become a favorite. Save this recipe for later and share it with friends who love High-Protein Breakfast Ideas, Clean Eating Muffins, or Vegan Snack Recipes!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.