Fluffy vegan muffins with juicy blueberries, fresh lemon zest, and plant-based protein, ideal for breakfast or snack.
# 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 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, thawed if frozen
# How To Make It:
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 - Pour wet ingredients into dry ingredients. Stir gently until just combined, being careful not to overmix the batter.
05 - Gently fold blueberries into the batter using a spatula, preserving their shape.
06 - Divide batter evenly among 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 for complete cooling.
