Vegan Blueberry Lemon Protein Muffins (Printable)

Moist vegan muffins with blueberries, 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 - 2 tablespoons fresh lemon juice

→ Fold-Ins

13 - 1 1/2 cups fresh or frozen blueberries

# How to make it:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
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 mixture and stir gently until just combined. Do not overmix; a few lumps are acceptable.
05 - Gently fold blueberries into the batter using a spatula or wooden spoon.
06 - Distribute 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 rack to cool completely.

# Expert Advice:

01 -
  • They're genuinely moist and fluffy, not dense or crumbly like some vegan bakes—the coconut oil and applesauce are the quiet heroes here.
  • You get actual protein without it tasting like you're eating a gym supplement, thanks to the vanilla and bright lemon cutting through any chalky notes.
  • They keep well for days and freeze beautifully, so you can have a grab-and-go breakfast that feels intentional, not rushed.
02 -
  • Don't thaw frozen blueberries—they'll bleed purple throughout the batter and sink to the bottom, so use them straight from the freezer to keep them whole and suspended.
  • Overmixing is the number one muffin saboteur; I learned this by making dense, tough muffins for a month before a baker friend quietly mentioned I was stirring too much.
  • The lemon zest is crucial and can't be skipped—it's what prevents these from tasting flat or overly sweet, and it creates that "what is that flavor?" moment people love.
03 -
  • Room-temperature wet ingredients mix more smoothly with the dry ingredients, so let your almond milk and coconut oil sit out for a few minutes if they're cold—this tiny step prevents lumps.
  • A simple trick I learned: add the lemon zest to the dry ingredients first so it mixes evenly throughout the flour, then add the juice to the wet mixture to brighten the flavor.
  • If you want the muffin tops to be extra golden and slightly crispy, brush them lightly with a bit of maple syrup right after they come out of the oven.
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