Moist vegan muffins with juicy blueberries, fresh lemon zest, and a plant-based protein boost, perfect for breakfast or snack.
# Ingredient List:
→ 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
# Directions:
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 fully incorporated.
04 - Add wet ingredients to dry ingredients, stirring gently until just combined. Avoid overmixing to maintain muffin texture.
05 - Gently fold blueberries into batter using a spatula, preserving berry integrity.
06 - Distribute batter evenly among prepared muffin cups, filling each approximately three-quarters full.
07 - Bake for 20 to 22 minutes until a toothpick inserted into the center emerges clean.
08 - Allow muffins to rest in tin for 5 minutes, then transfer to a wire rack for complete cooling.
