Vegan Blueberry Lemon Muffins (Printable)

Fluffy muffins bursting with blueberry and lemon zest, enriched with plant protein for a tasty boost.

# What You'll Need:

→ 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

# Step-by-Step Guide:

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 smooth and well combined.
04 - Add the wet ingredient mixture to the dry ingredients. Stir gently until just combined, being careful not to overmix.
05 - Gently fold the blueberries into the batter using a spatula or folding motion.
06 - Divide the batter evenly among the prepared muffin cups, filling each approximately 3/4 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 cooling rack to cool completely.

# Expert Suggestions:

01 -
  • They're soft and moist without any weird vegan substitution taste—just pure blueberry and lemon goodness.
  • You actually feel full and satisfied because of the protein, so it's a real breakfast, not just something you'll hunt for snacks an hour later.
  • The zest makes them bright and interesting, giving you that feeling of something special rather than plain.
02 -
  • Don't overmix the batter once you combine wet and dry—it develops the gluten and makes them tough and chewy instead of tender.
  • Frozen blueberries actually work better than fresh because they stay whole and don't bleed color into the batter, giving you a cleaner crumb.
  • Lemon zest is non-negotiable; that citrus is what makes these taste special instead of just sweet and protein-y.
03 -
  • If you want extra lemon intensity, add another teaspoon of zest—it won't overpower the blueberries, just elevate them.
  • Keep your blueberries cold and don't thaw them; this prevents them from bleeding and keeps your muffins looking professionally made.
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