Vegan Blueberry Lemon Protein Muffins (Print View)

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

# Components:

→ 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 with cooking spray.
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 the batter.
05 - Gently fold the blueberries into the batter using a spatula, distributing them evenly throughout.
06 - Divide 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.

# Expert Advice:

01 -
  • They stay moist for days, so you can make a batch and actually have breakfast handled without guilt.
  • Real protein powder means these work as a post-workout snack, not just a sugar rush dressed up as breakfast.
  • The lemon flavor is bright enough to feel fancy but subtle enough that even people suspicious of healthy baking ask for the recipe.
02 -
  • Don't overmix once the wet and dry ingredients meet—it's the fastest way to turn fluffy potential into dense disappointment, and no amount of protein powder will fix it.
  • If your blueberries are frozen, keeping them that way until they go into the batter means they stay whole and don't bleed purple throughout—texture and appearance matter.
03 -
  • Room-temperature ingredients blend more smoothly into batter than cold ones straight from the fridge, which helps avoid lumps and uneven distribution.
  • If you want extra moisture, try replacing half the maple syrup with non-dairy yogurt, which adds creaminess without making them heavy.
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