Vegan Blueberry Lemon Muffins (Printable Version)

Fluffy vegan muffins with juicy blueberries, fresh lemon zest, and plant protein for a nutritious breakfast or snack.

# 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 1/2 cups fresh or frozen blueberries

# How To Make:

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 completely smooth.
04 - Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix to maintain muffin texture.
05 - Gently fold blueberries into the batter using a spatula, distributing evenly throughout.
06 - Divide batter evenly among the prepared muffin cups, filling each approximately 3/4 full.
07 - Bake for 20 to 22 minutes until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
08 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Cooking Tips:

01 -
  • They're actually moist and tender, not the crumbly disappointment that protein baking sometimes delivers.
  • The lemon flavor isn't shy—it wakes up your mouth without being harsh or medicinal.
  • You can make a full batch in under 40 minutes and freeze half for mornings when you're running late.
  • Naturally dairy-free without requiring any weird substitutions or apologizing for taste.
02 -
  • Don't thaw frozen blueberries no matter how convenient it seems—they'll release their juice and turn your batter gray and dense.
  • Overmixing the batter is the number one reason these come out heavy, so resist the urge to stir it into total smoothness.
  • Fresh lemon zest is non-negotiable; bottled juice lacks the brightness that makes these taste special instead of just healthy.
03 -
  • Weigh your ingredients if you have a scale; it takes the guesswork out of whether you've packed the flour too tightly.
  • Let the melted coconut oil cool to room temperature before mixing it with the other wet ingredients so it doesn't cook the applesauce.
  • If you only have whole wheat flour, use it for half the total flour amount to keep the texture from becoming dense.
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