Vegan Blueberry Lemon Protein Muffins (Print)

Moist vegan muffins with blueberries, lemon zest, and plant protein for a nutritious breakfast.

# Components:

→ Dry Ingredients

01 - 2 cups all-purpose flour or whole wheat pastry flour
02 - 1 scoop vegan vanilla protein powder
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 3/4 cup unsweetened almond milk or other plant-based milk
07 - 1/3 cup melted coconut oil or neutral oil
08 - 1/2 cup maple syrup
09 - 1/4 cup unsweetened applesauce
10 - 2 teaspoons pure vanilla extract
11 - Zest of 1 large lemon
12 - Juice of 1 large lemon, approximately 2 tablespoons

→ Fold-Ins

13 - 1 1/2 cups fresh or frozen blueberries, unthawed if frozen

# Directions:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease with oil.
02 - In a large mixing bowl, whisk together flour, protein powder, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, combine almond milk, melted coconut oil, maple syrup, applesauce, vanilla extract, lemon zest, and lemon juice. Whisk until completely smooth.
04 - Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix to maintain muffin texture.
05 - Gently fold blueberries into batter using a spatula, distributing evenly throughout.
06 - Divide batter evenly among prepared muffin cups, filling each approximately 3/4 full.
07 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center emerges clean.
08 - Allow muffins to cool in tin for 5 minutes, then transfer to wire rack for complete cooling.

# Expert Advice:

01 -
  • They're genuinely moist and tender without any of that dense, gritty texture that haunts vegan baking.
  • The protein boost means you can actually eat one for breakfast and feel satisfied until lunch.
  • That bright lemon flavor cuts through sweetness in a way that makes you want to eat multiple muffins without guilt.
  • Frozen blueberries work just as well as fresh, which means you can make these any time of year.
02 -
  • Overmixing is the silent killer of vegan muffins; mix just until you can't see dry flour and walk away, trusting that it's enough.
  • Frozen blueberries really do work better than thawed ones because they stay intact and don't create purple streaks throughout.
03 -
  • Room temperature wet ingredients blend more smoothly with the dry mix, so take yours out of the fridge a few minutes before starting.
  • A digital kitchen scale makes baking vegan muffins foolproof because ingredient ratios matter more when you're replacing eggs and dairy.
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