Blueberry Protein Breakfast Muffins (vegan | gluten-free)

Bit of a boring and cliché recipe, but some things in life are just necessary and blueberry muffins are one of those. Sure, they’re fun enough to eat, but there are countless samey recipes out there and mine’s no more special than the rest of them, but thought I’d put it out there that I eat them for breakfast- maybe in essence, that’s all I truly had to share.


But I’ll share the recipe all the same. Suppose if I do have to big my muffins up, they are made with oat flour and have an additional protein boost so they’re suited not only to breakfast, but post workout snacks too. Sounding better by the sentence right?!


Dense rather than air-like, these filling MOFOs should do the job to help you get off on a good start.

Serving size:

Makes 12 muffins


  • 250g oat flour
  • 85g protein powder
  • 175g coconut palm sugar
  • 2 tsp baking powder
  • 60ml rapeseed oil
  • 70ml soya milk
  • 1 tbsp lemon juice
  • 100g fresh blueberries


  1. Preheat oven to 180C.
  2. Combine all dry ingredients together.
  3. Add the lemon juice to the soya milk.
  4. Now beat all ingredients together, except blueberries.
  5. Fold the blueberries in carefully.
  6. Pour mixture into cupcake tin and bake for 15 minutes.

Enjoy after your work outs, in the morning for breakfast or simply as your insomnia snack.


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