If you’re about to become a ‘lunch box mum’ (with your little one starting school next year..), or you just need to add a few more recipes to the lunch box rotation, Ash from @ashleigh.cooks has new recipes for you to try! These ones are a MUST if you have children who love blueberries (opt for frozen organic for a cheaper alternative).
This recipe is freezer-friendly, easy to make, and makes use of lots of pantry staples (and a little Kids Immune Protein, of course).


Recipe: Blueberry Muffins
Makes: 12 muffins | Prep time: 10 min | Bake time: 18–20 min
Nutrient Boost: These muffins include our Vanilla Vanguard Immune Protein for extra protein, zinc, vitamin C, and prebiotics to support immunity, fullness, and gut health — all from whole food ingredients.
Ingredients
• 1 ¾ cups (220g) plain flour
• 2 tbsp Vanilla Vanguard Immune Protein
• 1 ½ tsp baking powder
• ¼ tsp baking soda
• ¼ cup maple syrup
• 1 tsp vanilla extract
• 1 cup milk (dairy or plant-based)
• 1 large egg (or flax “egg”)
• 1 cup frozen blueberries, plus extra to pop on top (if frozen, do not thaw)
Instructions
1. Preheat oven to 180 °C and line a muffin tin with 12 liners (I used silicone liners, but paper is fine).
2. In a large bowl, whisk together the plain flour, protein powder, baking powder, and baking soda.
3. In a separate bowl, whisk the melted butter, maple syrup, vanilla extract, milk and egg until smooth.
4. Pour the wet mixture into the dry ingredients. Stir gently until just combined.
5. Fold through the blueberries, reserving a few to press on top of each muffin if you like.
6. Divide the batter into the 12 muffin wells. Top with extra blueberries. Bang your muffin tray on the bench (not too hard!) to ensure your muffins are level.
7. Bake for 18-20 minutes, or until the muffins are golden and a toothpick inserted into the centre comes out clean or with a few moist crumbs.
8. Remove from oven, let cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
9. Once cooled, you can freeze in an airtight container for up to 2 months. To pack for lunch, thaw in the fridge overnight or at room temperature in the morning.
Tip: If your little one prefers sweeter muffins, you can add an extra teaspoon of maple syrup or serve with a swipe of butter or yoghurt. Frozen blueberries work best as they don’t bleed into the batter.
Why We Love This Recipe
These blueberry muffins are soft, fluffy, and perfectly sweet thanks to real maple syrup — no refined sugar needed. With the addition of our Vanilla Vanguard Immune Protein, each muffin gets a boost of whole-food protein, zinc, and prebiotics to help support immunity and keep kids fuller for longer. They freeze beautifully, taste amazing warmed slightly, and make a reliable lunchbox or after-school snack.
Explore our full Kids Immune Protein range for more simple, nutrient-boosted recipe ideas.