Vegan Blueberry Protein Muffins

12 serves
35 mins

Ingredients

➕ 2 cups all-purpose flour
➕ 2 tsp baking powder
➕ 1/4 tsp salt
➕ 2/3 cup sugar (sweet, but not too sweet)
➕ 3 tbsp Blueberry Pancake Plant Protein (the real MVP)
➕ 1 cup plant-based milk (we’re team almond, but follow your heart)
➕ 2/3 cup coconut oil (go wild if your batter looks a bit dry)
➕ 1 tsp vanilla extract (for that extra mmm)
➕1 cup blueberries (fresh or frozen - both bring the flavour)

PLANT PROTEIN - BLUEBERRY PANCAKE

$49.95+

SAMPLE PLANT PROTEIN - BLUEBERRY PANCAKE

$4.95

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. 🫐💜

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FAQ - Vegan Blueberry Protein Muffins

Totally. Melted vegan butter or another neutral oil (like sunflower or canola) will do the job. Just don’t go replacing it with mashed banana unless you want breakfast muffins that taste like... breakfast bananas.
Like a dream, let them cool completely, pop them in an airtight container or freezer bag, and they’ll keep for up to 2 months. Defrost at room temp or give them a quick zap in the microwave when snack o’clock hits.
Not as written, but you can make them GF-friendly by swapping the flour for your fave 1:1 gluten-free baking mix. Just keep an eye on texture – you may need to tweak the plant milk or oil a bit to get that perfect fluff factor.
You can, but why mess with perfection? Blueberry Pancake is the star of the show here – it gives that fruity, pancake-stack-on-a-Sunday vibe. But hey, if you're feeling rebellious, Vanilla Cake Batter could work too.

Totally. Melted vegan butter or another neutral oil (like sunflower or canola) will do the job. Just don’t go replacing it with mashed banana unless you want breakfast muffins that taste like... breakfast bananas.
Not as written, but you can make them GF-friendly by swapping the flour for your fave 1:1 gluten-free baking mix. Just keep an eye on texture – you may need to tweak the plant milk or oil a bit to get that perfect fluff factor.

Like a dream, let them cool completely, pop them in an airtight container or freezer bag, and they’ll keep for up to 2 months. Defrost at room temp or give them a quick zap in the microwave when snack o’clock hits.
You can, but why mess with perfection? Blueberry Pancake is the star of the show here – it gives that fruity, pancake-stack-on-a-Sunday vibe. But hey, if you're feeling rebellious, Vanilla Cake Batter could work too.

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