Quick & Easy Vegan Blueberry Muffins (Healthy & Gluten Free)

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.
• If you need to make oat flour, follow this oat flour guide!
• 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:

1. Whisk together the dry ingredients. This will be the oat flour, coconut sugar, and leavening agents.
2. Add in the wet ingredients. This will be the vegan butter, vegan buttermilk, flaxseed “egg,” and vanilla extract.
3. Fold in the blueberries.
4. Divide the batter into the muffin tin.
5. 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 ⭐️⭐️⭐️⭐️⭐️ 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.

Happy baking!

More vegan muffin recipes you’ll love:

Healthy vegan chocolate chip muffins

Gluten free vegan lemon poppy seed muffins

Healthy vegan pumpkin muffins

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