Dairy Free Lemon-Blueberry Muffins with Almond Streusel
These dairy-free blueberry protein muffins came straight out of Sunday Bake Club—my weekly baking series where I test, refine, and share recipes that balance technique, flavor, and real-life baking.
I wanted a muffin that felt bakery-worthy but still had substance: tender crumb, bright lemon, jammy blueberries, and just enough protein to make it feel like a smart breakfast or snack. I used Truvani Vegan Protein Powder here because it blends cleanly into baked goods without chalkiness or off flavors, keeping the texture soft while adding a nutritional boost.
If you’ve followed Sunday Bake Club for a while, you know I care about structure just as much as taste—these muffins deliver both.
Yield
12 standard muffins
Ingredients
Blueberry Muffins
180g frozen blueberries
186g all-purpose flour
20g cornstarch
2.8g baking powder
2.8g baking soda
2.5g salt
96g vegan butter, softened
40g molasses
54g agave syrup
50g egg
15g Truvani Vegan Protein Powder
5g vanilla paste
35g soy milk
20g lemon juice
Zest of 2 lemons
Almond Streusel
60g all-purpose flour
60g almond flour
60g sugar
55g vegan butter, cold
Instructions
Almond Streusel
Combine all streusel ingredients in a bowl.
Using your hands, rub the mixture together until clumps form.
Refrigerate until ready to use.
Blueberry Muffins
Preheat oven to 350°F (175°C). Line a muffin tin with liners and lightly spray.
In a bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, and vegan protein powder. Set aside.
Using the creaming method, cream vegan butter, molasses, and agave syrup until smooth and cohesive.
Mix in egg and vanilla paste until fully emulsified.
Add lemon zest, soy milk, and lemon juice. Mix to combine.
Fold in dry ingredients just until incorporated.
Gently fold in frozen blueberries.
Scoop batter evenly into prepared muffin tins.
Top generously with almond streusel.
Bake for 25 minutes, or until set and a toothpick inserted into the center comes out clean.
Notes
Keep blueberries frozen to prevent bleeding and maintain a defined crumb.
These muffins freeze well and reheat beautifully.
Best enjoyed slightly warm, but they hold their structure at room temperature.
