Vegan Blueberry Lemon Protein Muffins (Printable)

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

# What You 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

# 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 smooth and well incorporated.
04 - Pour wet ingredients into the dry ingredient bowl. Stir gently with a spatula until just combined—avoid overmixing to maintain muffin texture.
05 - Gently fold blueberries into batter using a spatula. If using frozen blueberries, do not thaw before folding.
06 - Distribute batter evenly among muffin cups, filling each approximately 3/4 full.
07 - Bake for 20-22 minutes 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 for complete cooling.

# Expert Advice:

01 -
  • They stay impossibly moist for days without any sketchy ingredients, just real coconut oil and applesauce doing the heavy lifting.
  • The lemon zest and juice create this fresh, almost dessert-like quality that makes you forget you're eating protein-packed breakfast.
  • They actually taste better the next day, making them perfect for meal prep without any weird texture shift.
02 -
  • Frozen blueberries are non-negotiable here—thawed berries release moisture and turn everything bluish-purple, which looks sad and affects the texture.
  • Don't overmix the batter even though it's tempting; lumpy batter actually bakes into more tender crumbs than smooth, fully incorporated batter.
03 -
  • Room temperature ingredients mix more smoothly together, so take your almond milk and applesauce out of the fridge a few minutes before you start baking.
  • Zest your lemon directly into the wet mixture bowl so you capture all the fragrant oils instead of losing them on a grater.
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