Ingredients
Blueberry Pancake Muffins (aka your new all-day snack obsession) 🫐✨
Fluffy, fruity, and sneakily packed with plant protein - these muffins are what happens when breakfast and dessert hook up. Made with our Blueberry Pancake Plant Protein, they’re vegan, easy to whip up, and taste like they came straight from grandma’s kitchen (if grandma was into superfoods and didn’t do dairy).
Perfect for brekkie on the run, a lunchbox hero, or that just-one-more midnight snack. You’ve been warned.
Let’s bake:
1. Preheat your oven to 180°C. Pop muffin liners into a tray or grease it up with a little coconut oil.
2. In a big ol’ bowl, whisk together your flour, baking powder, and salt. We’re laying the dry foundation.
3. Add your wet crew: milk, coconut oil, and vanilla. Stir gently until almost combined. Don’t overdo it or your muffins might get a little tough (and no one wants that).
4. Toss in the blueberries and fold ‘em through like you’re tucking them into bed. Make sure there are no sneaky flour pockets hiding.
5. Spoon that blueberry-studded batter into your muffin tray – aim for about 2/3 full.
6. Bake for 25 mins, or until a toothpick comes out clean (crumbs = cool, wet batter = back in they go).
Let them cool (if you can wait) and enjoy warm with a cuppa, or pack them up for on-the-go snacking. 🫐💜
FAQ - Vegan Blueberry Protein Muffins
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