Blueberry Vanilla Protein Muffins

🫐 Blueberry Vanilla Protein Muffins

Gluten-Free | Dairy-Free | Protein-Rich

These blueberry vanilla muffins are soft, just-sweet-enough, and packed with plant protein to keep you satiated all morning. Boosted with our Vanilla Spice protein, they are perfect for slow mornings, a pre or post-workout snack, or something cozy to tuck into your afternoon tea.

Ingredients

Dry:
▪︎ 2 cups + 2 tbsp gluten-free flour
▪︎ 39g (1/3 cup) Maha Craft Vanilla Spice protein
▪︎ Pinch of sea salt
▪︎ 1 tsp baking soda

Wet:
▪︎ 2 eggs, slightly beaten (or 2 flax eggs)
▪︎ 1/3 cup pure maple syrup (or 1 tbsp monk fruit sweetener )
▪︎ 1 tsp natural vanilla extract
▪︎ 2/3 cup almond milk
▪︎ 1 tbsp avocado oil
▪︎ 1 tsp lemon juice

Fold In:
▪︎ 1 cup frozen blueberries (tossed in 2 tbsp of the flour)

Optional:
▪︎ Add 1 tbsp water at a time if the batter is too dry

How to Make

1. Preheat oven to 180°C / 350°F. Line a 12-cup muffin tin with parchment liners or lightly oil.

2. Whisk together dry ingredients in a mixing bowl, saving the extra 2 tbsp flour for the blueberries.

3. In a second bowl, mix all wet ingredients until smooth.

4. Add dry to wet and stir until just combined.

5. Toss blueberries with reserved flour and gently fold into the batter.

6. Spoon batter evenly into muffin cups.

7. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool fully before serving. Store leftovers in an airtight container for up to 4 days.

Nutrition Facts  

Yields about 6 muffins( based off of the recipe using maple syrup and eggs).

Calories: ~300 kcal
Protein: ~15g

Carbohydrates: ~38g
▪︎ Sugars: ~12g
▪︎ Fiber: ~3–4g

Fat: ~11g
▪︎ Saturated fat: ~1.5g

Sodium: ~230mg