Vegan Blueberry Lemon Protein Muffins (Printable)

Moist vegan muffins with juicy blueberries, fresh lemon zest, and plant-based protein. Perfect healthy breakfast or snack.

# What you'll need:

→ 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 - 1.5 cups fresh or frozen blueberries

# Method:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease with oil.
02 - In a large 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 well combined.
04 - Add the wet ingredient mixture to the dry ingredients. Stir gently until just combined, being careful not to overmix the batter.
05 - Gently fold the blueberries into the batter using a spatula, maintaining their shape and distribution throughout.
06 - Divide the batter evenly among the 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 before serving.

# Expert Advice:

01 -
  • They're naturally sweet without that weird fake-sugar aftertaste, thanks to maple syrup and the brightness of lemon juice.
  • The protein powder means you're actually getting something substantial for breakfast, not just empty carbs that leave you hungry by 10 a.m.
  • Frozen blueberries work just fine, so you can make these year-round without hunting down fresh berries in December.
02 -
  • Frozen blueberries really do make a difference—fresh ones release too much juice during baking and turn the batter purple and soggy instead of giving you those pockets of fruit.
  • The applesauce is doing heavy lifting as a binder here, so don't skip it thinking you can just add more milk; the texture will suffer.
03 -
  • Room-temperature almond milk mixes better than cold milk, so pull it from the fridge a few minutes before you start cooking.
  • Zest the lemon before you juice it—it's impossible to zest a juiced lemon, and I learned that the hard way on the second batch.
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