Vegan, High-Protein Blueberry Muffins

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Blueberry muffins can be a delicious and healthy treat, especially when packed with protein. These high-protein blueberry muffins boost your energy and keep you feeling full longer. Perfect for breakfast or as a snack, they combine the sweetness of blueberries with nutritious ingredients. You can enjoy a tasty muffin without the guilt, making it easy to stay on track with your health goals.

Tool Requirements

To make blueberry muffins packed with protein, you’ll need a few basic tools. These will help you mix, bake, and enjoy your muffins.

First, grab a mixing bowl. A large bowl works best for combining all your ingredients. You’ll also need a whisk or a spoon to mix everything well.

Next, you’ll need measuring cups and spoons. These help ensure you get the right amounts of each ingredient. Accurate measurements are key to great muffins.

An electric mixer can save time, but it’s not a must. You can mix by hand if you prefer. Just make sure to mix until everything is smooth.

You will also need a muffin pan. A standard 12-cup muffin pan is perfect. Don’t forget to line it with muffin liners or grease it to prevent sticking.

Lastly, keep an oven mitt handy for safety. You’ll use it when taking your muffins out of the oven.

With these tools, you’re all set to bake delicious, high-protein blueberry muffins!

Preparing The Ingredients

Start by gathering all your ingredients. You will need:

• Blueberries: Fresh or frozen work well. Make sure to rinse them if they are fresh.
• Oats: Use rolled oats for texture and fiber.
• Protein powder: Choose a flavor you like best. A plain or vanilla flavor is a great choice.
• Flour: Whole wheat or almond flour adds more nutrition.
• Plant-based milk: Almond or oat milk are popular options.
• Baking powder and baking soda: These help the muffins rise.
• Sweetener: Maple syrup or agave will add natural sweetness.

Measure your ingredients carefully. Accurate measurements make a big difference in baking.

Next, prepare your mixing bowls. Use one bowl for dry ingredients and another for wet ones. This helps keep things organized.

For the dry bowl, mix together flour, oats, protein powder, baking powder, and baking soda. Stir them well to combine.

In the wet bowl, combine your plant-based milk, sweetener, and any additional flavors like vanilla extract. Mix them until smooth.

Once both bowls are ready, you can combine them. Slowly add the wet mix to the dry mix. Fold in the blueberries gently.

Make sure not to overmix. A few lumps are okay. You want to keep the muffins light and fluffy.

Variations To Try

You can mix things up with your blueberry muffins in fun ways. Here are some ideas to consider.

• Try adding different fruits. Chopped strawberries or raspberries can give your muffins a new flavor. You can even mix in some diced apples for extra sweetness.
• Replace some of the blueberries with nuts or seeds. Walnuts or chia seeds can add a nice crunch and boost the protein content.
• For a chocolate twist, add some dairy-free chocolate chips. This can make them a treat for anyone who loves chocolate. You can also swirl in some almond butter for richness.
• Think about spices too. A pinch of cinnamon or nutmeg can enhance the flavor without being overpowering. Just a little goes a long way.
• If you’re looking for a protein kick, use a different kind of flour. Almond flour or chickpea flour can change the texture and add more protein.
• Experiment with sweeteners. Maple syrup or agave nectar can be used instead of sugar for a different taste. Just adjust the amount since they are sweeter.
• Finally, consider toppings. A sprinkle of oats or granola on top before baking can add texture. You can also glaze the muffins with a mix of lemon juice and powdered sugar for sweetness.

Storage Tips

• To keep your blueberry muffins fresh, store them in an airtight container. This helps prevent them from getting dry or stale.
• If you plan to eat them within a few days, leave them at room temperature. Make sure your kitchen isn’t too warm or humid.
• For longer storage, you can freeze the muffins. Wrap each one in plastic wrap and place them in a freezer bag. They can stay good for up to three months.
• When you’re ready to eat, just take one out and let it thaw at room temperature. You can also warm it up in the microwave for a few seconds.
• Remember to check for any signs of spoilage before eating. If they look moldy or smell off, it’s best to toss them.

By following these tips, you can enjoy your muffins for days or even weeks!

Vegan, High-Protein Blueberry Muffins

Are you looking for vegan, high-protein blueberry muffins? Then this is the recipe you're looking for! This blueberry muffin recipe is great as a quick breakfast option or even as a vegan dessert recipe. This recipe is easy to make and contains 12 grams of protein per muffin!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Resting time 5 minutes mins

Course Dessert

Cuisine American

Servings 6 muffins

Calories 160 kcal

Ingredients

  

1x2x3x

• 1 cup blueberries fresh or frozen, rinsed if fresh
• 1 cup rolled oats
• 1/4 cup protein powder plain or vanilla flavor
• 1 cup flour whole wheat or almond flour
• 1 cup plant-based milk almond or oat milk
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 cup maple syrup or agave

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Instructions

 

• Measure all ingredients carefully for accurate results.
• Preheat your oven to 350°F (175°C).
• Line a muffin tin with paper liners or lightly grease it.
• In one bowl, mix dry ingredients: combine flour, oats, protein powder, baking powder, and baking soda; stir well to combine.
• In another bowl, mix wet ingredients: combine plant-based milk, sweetener, and any additional flavors like vanilla extract; mix until smooth.
• Slowly add the wet mixture to the dry mixture, stirring gently until just combined.
• Fold blueberries carefully into the batter to avoid breaking them.
• Fill muffin cups evenly with the batter.
• Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
• Remove muffins from the oven and let them cool in the tin for 5 minutes.
• Transfer muffins to a wire rack to cool completely.

Nutrition

Calories: 160kcal

Keyword Vegan

Tried this recipe?Let us know how it was!

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.