These are my absolute favorite vegan blueberry muffins! Made entirely gluten free and nut free, and using just one bowl, these quick and easy healthy blueberry muffins will soon become a family favorite for breakfast and snack time!
Why you’ll love these secretly vegan blueberry muffins
These muffins are about to become your all time FAVORITE blueberry muffins, vegan or not. In fact, everyone who tries them, whether they follow a vegan diet or only enjoy vegan treats occasionally, can’t help but go for second helpings.
Incredibly moist and irresistibly sweet, you’d be shocked to know that these oatmeal blueberry muffins are made entirely eggless, gluten free, dairy free, refined sugar free, low in sugar, and low in fat. Not only that, but you’ll only need one bowl. I’m serious!
I wanted a muffin that was as delicious as it was easy, and these blueberry mini cakes certainly speak to that. Made with simple plant based ingredients that you can find in any pantry, you, your kids, or whomever you’re making these for are going to fall in love with the flavor.
Are blueberry muffins healthy?
Many people often wonder if blueberry muffins are healthy, but truthfully, it really depends on how you define health. Some people see a recipe being healthy as being low calorie, low fat, low sugar, etc. Others may see a recipe as being healthy if it’s less processed and using whole food ingredients.
This vegan blueberry muffin recipe I believe fall into the latter category. They’re refined sugar free by using coconut sugar, and filled with whole grains thanks to the oat flour.
Ingredients & Substitutions
For these vegan gluten free blueberry muffins, you’ll need the following:
Oat flour: I have used both store bought and homemade oat flour here. I really love both, but I will not that homemade oat flour yields a much sturdier muffin than store bought. The muffins pictured in this recipe are using store bought flour, and they’re wonderfully soft and tender! If you are gluten free, make sure that your oat flour is gluten-free certified or you can use gluten free 1:1 baking flour (I’ve used Bob’s Red Mill here, and it works really well!). If you don’t need gluten free, you can use all purpose flour for these vegan blueberry muffins.
Coconut sugar: I used coconut sugar here to keep these blueberry muffins refined sugar free, but you can also use granulated sugar if you’d like.
Dairy free milk mixed with apple cider vinegar: this creates the vegan buttermilk. You can use any dairy free milk here. I recommend oat milk or coconut milk though, especially for nut free! If you don’t have apple cider vinegar, you can use lemon juice. I just advise that you don’t omit the vinegar or lemon juice all together, because the vinegar helps these muffins to rise.
Vegan butter: I use Flora Plant Butter here for a nut free option. You can also use coconut oil if you don’t want to use vegan butter!
Ground flaxseed mixed with water: mixing the ground flaxseed together with the water creates an “egg” substitute to use in vegan baking. I have tried these muffins with applesauce, and they ended up being way too soft. You can swap in mashed banana, which tends to yield a more structured muffin, but you will get a bit of banana taste!
Vanilla extract: this adds a wonderful flavor to the muffins!
Blueberries: you can use fresh blueberries or frozen blueberries.
Leavening agents: this is just baking powder and baking soda.
That’s it! These flourless blueberry muffins are pretty simple in ingredients and extraordinarily easy to prepare!
Basic baking ingredient preparation
Some of these ingredients called for here are actually some pretty common vegan baking ingredients that I just want to go over! I describe them all in my Vegan Baking 101 Guide, but just in case you need a refresher:
To make a vegan buttermilk, combine the dairy free milk with apple cider vinegar and allow it to sit for 5 minutes to curdle.
To make a vegan flaxseed “egg,” combine the ground flaxseed with water and allow the mixture to sit for 5 minutes to coagulate.
Please also note that the most accurate way to bake these muffins will be to either measure your ingredients by weight or spoon and level the flour. Please do not scoop your cups into the flour bag! This will yield way too much flour.
How to make vegan blueberry muffins from scratch
To make these healthy vegan blueberry muffins, first start by preparing the basic vegan baking ingredients as described in the section above. You’ll need to have the vegan buttermilk and the flaxseed “egg” ready to go.
When those ingredients are prepped, simply:
Whisk together the dry ingredients. This will be the oat flour, coconut sugar, and leavening agents.
Add in the wet ingredients. This will be the vegan butter, vegan buttermilk, flaxseed “egg,” and vanilla extract.
Fold in the blueberries.
Divide the batter into the muffin tin.
If you’re making the oat crumble: crumble the mixture over each muffin and bake!
That’s it! Seriously, these flourless blueberry muffins are the perfect healthy breakfast option for you to meal prep at the beginning of each week because they’re just so dang easy!
Common recipe FAQ’s
Can I use frozen blueberries?
Yes, of course! We’d all love to have just fresh blueberries in our blueberry muffins, but sometimes that’s just not the case! Not a problem at all. If you only have frozen blueberries on hand, allow them to thaw for 10 minutes before using them in this recipe.
Can I leave these blueberry muffins out overnight?
I personally recommend keeping these muffins in an airtight container in the fridge once cooled. However, you can safely store these muffins for 1-2 days outside of the fridge, as long as it’s not too warm.
Can these blueberry muffins be frozen?
Yes, of course! Please see the section below for specific freezing and reheating instructions for these vegan blueberry muffins.
Do these need to be gluten free vegan blueberry muffins?
If you don’t need these vegan blueberry muffins to be gluten free as well, please see the ingredients and substitutions section in the recipe card below! You can use all purpose flour in place of oat flour or gluten free 1:1 baking flour.
How to customize these oatmeal blueberry muffins
Of course, you have a few options if you’d like to customize these vegan gluten free blueberry muffins to be entirely yours! Here are a few options:
If you don’t want oatmeal blueberry muffins, you can swap in gluten free baking 1-to-1 flour at an equal ratio for the oat flour.
Additionally, you can use either vegan butter or coconut oil. Vegan butter occasionally contains nuts, which if you have a nut allergy, then definitely go with the coconut oil option!
You can add a teaspoon of cinnamon to the oatmeal crumble on top for an extra flavor enhancer.
Add in whichever berry that you like! If you only have raspberries on hand, use raspberries!
A teaspoon of almond extract here also works wonderfully
How to freeze and store vegan blueberry muffins (with reheating instructions)
To store these healthy vegan blueberry muffins, you can keep them in a sealed baggy at room temperature for up to 1-2 days. Additionally, they’ll keep longer in the fridge in an airtight container- about 7 days.
To freeze these muffins: once cooled, place the muffins into an airtight baggy or container. Store in the freezer for up to 3 months
To reheat: preheat the oven to 300F, and place the muffin(s) onto a piece of parchment paper and a baking sheet. Heat for 5-7 minutes and enjoy!
I hope you love these vegan gluten free blueberry muffins as much as I do! If you give them a go, let me know by leaving a comment in the comments section below, as well as a rating โญ๏ธโญ๏ธโญ๏ธโญ๏ธโญ๏ธ so that others may find this recipe!
As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there.
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If you make something from The Banana Diaries, I would love to see your creations! Make sure to leave a review inย comments section, as well asย giving it a ratingย so that others may find the recipe. Also, follow along with me onย Instagram,ย Pinterest,ย YouTube, and Facebookย for more vegan recipe inspiration!
These are my absolute favorite vegan blueberry muffins! Made entirely gluten free and nut free, and using just one bowl, these quick and easy healthy blueberry muffins will soon become a family favorite for breakfast and snack time!
Scale
Ingredients
1 3/4 cup (160 grams) oat flour, spoon & leveled (see notes for substitutions)
1/2 cup (115 grams) vegan buttermilk, room temperature (see Note)
1/3 cup (74 grams) vegan butter or coconut oil, melted and cooled to room temperature
2/3 cup (120 grams) coconut sugar
2 tbsp ground flaxseed mixed with 1/2 cup water (see Note)
Preheat the oven to 350F and line a 12-tin muffin pan with cupcake liners.
Prepare the vegan buttermilk and the vegan flaxseed “egg” before beginning.
Make the muffins:ย In a large bowl, whisk together the oat flour, coconut sugar, baking powder, and baking soda.
Add in the dairy free milk mixture (vegan buttermilk), melted vegan butter, ground flaxseed mixture, and vanilla extract, and mix until well combined.
Fold in the blueberries.
Spoon the batter into each muffin cup, filling about 3/4 to all the way full. You will end up with 10-12 muffins, depending on how much you fill them (store bought oat flour tends not to rise as much, so you can fill them a bit higher).ย
Make the oat crumble if desired: prepare the oat crumble by mixing together the oat flour, melted coconut oil, and maple syrup until well combined. Sprinkle the mixture over each muffin, about 2 tsp per muffin.
Bake the muffins:ย Place the muffin tin into the oven and bake for 30-35 minutes, or until the toothpick comes out clean.
Remove from the oven and let cool for 10 minutes before moving the muffins to a cooling rack to completely cool. Store in an airtight container for up to a week in the fridge, or 3 months in the freezer.
Notes
Flour: you can use either homemade oat flour or store bought. If you don’t have oat flour, you can also use gluten-free 1:1 baking flour (I’ve tested this with Bob’s Red Mill’s blue bag of 1:1). If you don’t need gluten-free, use all-purpose flour. For the ratios, you’ll follow the cups (so 1 3/4 cups all purpose flour,ย not 160 grams all purpose flour). Make sure to spoon and level your flour!
Vegan buttermilk: combine 1/2 cup dairy free milk with 1 tsp apple cider vinegar. Allow the mixture to curdle for 5 minutes.
Vegan Flaxseed “Eggs:”ย combine the ground flaxseed with water and let sit for 5-7 minutes to fully coagulate.
Sieht wieder so kรถstlich aus und ganz toll prรคsentiert!
Bitte bitte auch in Gramm Angaben, ich wรผrde mich sehr darรผber freuen.
Viele Grรผรe,
Jesse-Gabriel
How should I vary the proportions of the mix if I wanna replace the coco sugar with maple syrup since I do not have coco sugar and I dont use refined sugars too.
Hi hi! ๐๐ผ May I know how much coconut flour or almond flour should I use as I donโt have any oat flour currently and I would love to make these muffins!
Hi Isabelle! I actually haven’t tested this recipe with either coconut or almond flour- however you can swap in gluten free 1:1 baking flour just fine!
These muffins WOW! Better than a bakery! I made them for my mother-in-lawโs 95 birthday breakfast (sheโs very picky when it comes to sweets) and we all couldnโt get enough of them! Thank you for the great recipe ๐
Sieht wieder so kรถstlich aus und ganz toll prรคsentiert!
Bitte bitte auch in Gramm Angaben, ich wรผrde mich sehr darรผber freuen.
Viele Grรผรe,
Jesse-Gabriel
★★★★★
Aw thank you so much! I will absolutely include the grams- hold on just a second while I edit it!
They look delicious again!
I wish the recipe was also in Grams.
Grรผรe,
Jesse-Gabriel
Hi there! I will definitely work on it ๐ Hang tight!
Hello ,
How should I vary the proportions of the mix if I wanna replace the coco sugar with maple syrup since I do not have coco sugar and I dont use refined sugars too.
Thanks
Hi there! You can swap in 1/2 cup of maple syrup for the coconut sugar ๐
Hi hi! ๐๐ผ May I know how much coconut flour or almond flour should I use as I donโt have any oat flour currently and I would love to make these muffins!
Hi Isabelle! I actually haven’t tested this recipe with either coconut or almond flour- however you can swap in gluten free 1:1 baking flour just fine!
Delicious fluffy muffins! Thank you for the great recipe!
★★★★★
Aw thank you so much!! Enjoy!!
My girlfriend and I made these and they were so good!
★★★★★
So happy to hear it ๐ enjoy! thank you!
These muffins WOW! Better than a bakery! I made them for my mother-in-lawโs 95 birthday breakfast (sheโs very picky when it comes to sweets) and we all couldnโt get enough of them! Thank you for the great recipe ๐
★★★★★
This is just the sweetest!!! So glad you all loved them!! Enjoy ๐