Vegan Blueberry Lemon Protein Muffins (Printable Version)

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

# Ingredient List:

→ Dry Ingredients

01 - 2 cups all-purpose 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
07 - 1/3 cup melted coconut 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

→ Fold-Ins

13 - 1 1/2 cups fresh or frozen blueberries

# Directions:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
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 smooth and fully incorporated.
04 - Pour wet ingredients into the dry mixture. Stir gently until just combined, being careful not to overmix as this can result in dense muffins.
05 - Gently fold blueberries into the batter using a spatula, ensuring they are evenly distributed throughout.
06 - Divide batter evenly among prepared muffin cups, filling each approximately three-quarters full.
07 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
08 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • They're fluffy and moist without any butter or eggs, so your kitchen doesn't feel like you've compromised on anything.
  • The protein powder is genuinely invisible—no weird aftertaste, just honest fuel that keeps you full past mid-morning.
  • You can grab them frozen from the freezer and they thaw perfectly during your commute, making rushed mornings actually manageable.
02 -
  • Overmixing is the silent muffin killer—gluten development makes them tough and rubbery, so treat your batter gently and stop as soon as the flour disappears.
  • Frozen blueberries prevent the purple juice from turning your batter blue-gray before baking; it's a small choice that changes the whole appearance and moisture distribution.
  • The lemon zest matters more than the juice for actual flavor, so zest generously and don't be shy about that grater.
03 -
  • Room-temperature ingredients blend together faster and create a smoother batter, so pull your almond milk and applesauce out of the fridge fifteen minutes before starting.
  • A microplane grater for the lemon zest is worth buying because box graters are aggressive and you'll end up with bitter white pith in your muffins.
  • If you don't have a muffin scoop, use a quarter-cup measuring cup to divide the batter—it's slower but produces more consistent muffins.
Go Back