Who doesn’t love starting their day with a delicious treat for breakfast? Our gluten-free vegan blueberry muffins are just like enjoying your morning oatmeal in a tin – they’re portable, kid-friendly and taste just like dessert.
Today, we’re revisiting one of our first recipes on this blog to add a bunch of great new information – we don’t want this berry-filled delight to get lost in the ether because after all this time, it’s still one of our favorite baked treats.
No matter if you’re looking for an easy and healthy snack to bring to a picnic, eat for brunch or pack for school or work, these gluten-free vegan blueberry muffins are exactly what you need.
They are so easy – anyone can make them, and no one you share them with will even know how healthy they are!
Packed with berries, these gluten-free vegan muffins are incredibly satiating while still low in fat and overall calories and refined sugar-free. Perfect for those dealing with sugar cravings!
No more roller coasters or amped up kids at night – our vegan muffins get their sweetness from whole foods, keeping everyone’s blood sugar levels nice and steady.
Made with affordable pantry staples, these treats are a ton of fun to bake together with your kids. Easy to make with a very satisfying result, our vegan blueberry muffins can help your younger ones find their way around the kitchen and get a feel for preparing their own healthy food!
Not only will you save yourself from empty calories by choosing our wholesome muffin recipe, but the fuss-free ingredients for this grab and go snack are probably already in your kitchen – meaning you’re just a few steps away from having a warm and surprisingly healthy treat to enjoy!
These gluten-free vegan muffins can be made with any fruit or berries of your choice; they can also be turned into a nutty, chocolatey delight or spiced up to your liking. It’s up to you!
Believe it or not, they are also weight loss and meal-prep friendly! Make the batter whenever you find the time and store it for up to a day in the fridge before baking them (fair warning if you do this: they might need some more time in the oven due to the colder temperature of the batter).
Here’s what we love about these vegan blueberry muffins in a nutshell!
Images by Logan Ink
Why These Are the Best Gluten-Free & Vegan Blueberry Muffins
- Basically fluffy baked oatmeal
- Made with affordable pantry ingredients
- Totally whole food plant-based
- No dairy, eggs, oil, sugar or gluten – pure goodness!
- Perfect for meal prep & vegan beginners
- High in fiber & antioxidants thanks to the fruit
- Quick & easy to make (low kitchen skill level)
- Undetectably healthy & very kid-friendly
- Easily customizable to your preferences
- Healthy breakfast, snack or even dessert
This homemade treat is low in fat, wheat-free and plant-based, and you even get to enjoy fresh blueberries in every bite. These gluten-free muffins are also crowd-pleasers because they are really allergen-friendly!
Not only that, but baking them up will fill your kitchen to the brim with that irresistible freshly-baked-dessert smell – the fact that it’s a true nutrient bomb will be our little secret!
Oil-Free Vegan Muffins Thanks to Applesauce
Let’s talk healthy vegan baking tricks! We don’t just avoid animal products for ethical reasons; we also design our recipes with nutrition in mind, making sure the healthfulness of a food is always right up there with its taste and texture.
To replace oil in baking, you can use applesauce, pumpkin puree, mashed white beans, silken tofu, vegan yogurt, nut and seed butter or mashed banana! As you’ll see, we went with applesauce for these easy vegan blueberry muffins.
If we don’t want to use any oil, we need something that will hold in the natural moisture from our muffins. For oil-free baking, it’s really convenient to use silicone baking forms or paper muffin cups.
What’s more, our gluten-free muffins are also egg-free (hello, flaxseeds!) as well as sugar-free. We took advantage of the natural sugar found in whole dates, which gives this recipe a perfect balance of sweetness.
Please don’t let our info about what these muffins do NOT contain convince you that they can’t be any good!
Not to brag, but we’re proud to say that our recipes pretty much always make for happy eaters. With recipes like our vegan blueberry muffins, we hope to showcase just how easy it is to make delicious treats without any of the nasties.
Ingredients for Our Healthy Vegan Blueberry Muffins
- Oats – they can be ground into flour in seconds, giving you a cheap gluten-free base for the muffin batter
- Blueberries – well, not very surprising, right? Feel free to use the berries of your choice, but there’s nothing quite like some juicy blueberries baked into moist, soft and tender muffins
- Dates – they make these vegan muffins super moist and naturally sweet while adding essential micronutrients
- Applesauce – allowing for this recipe to be low-fat yet moist, adding fiber and almost no calories
- Flaxseeds – high in fiber with healthy omega-3 precursors and a wonderful replacement for eggs in baking recipes
- Spices – we went for two basic spices to keep this recipe really fuss-free, but the sky’s the limit here; we’ll even let you in on some delicious flavoring options in just a second.
Doesn’t seem too fancy right? All of these ingredients are among our favorite vegan staple foods, and we make sure to always have some of them at home to create a whole plethora of recipes!
Substitutions for This Muffin Recipe
Don’t like some of the ingredients we just listed or want to take these muffins in a different direction?
Use our recipe as a blueprint and create your very own vegan muffins with it! Here are some ideas for how you could make that happen.
How to Make Gluten-Free Vegan Muffins From Scratch
Even though you might think that it would be tough to create allergen-friendly yet tasty vegan muffins, it’s actually one of the easiest baking recipes we’ve ever made.
We keep these gluten-free muffins sugar-free by using dates. You do need a blender to make your own date-flax-applesauce paste, but that’s about all the kitchen skills required.
Here’s the whole process!
- Make the flax egg mixture: put flax seeds, water, vanilla extract, soy milk and dried dates into a bowl and set aside
- Combine dry ingredients: that’s your (homemade) oat flour, baking powder, cinnamon and salt; roughly stir them together in a large bowl
- Mix with wet ingredients: your wet mixture needs to be blended for a few seconds to create an even wet paste; then, pour it over your oat flour mixture and combine with a spoon.
- Fold in blueberries: once the batter is made, gently fold in the blueberries without overmixing the batter or breaking the berries!
- Fill muffin tins: scoop the blueberry muffin batter into paper muffin cups or a silicone muffin pan using a spoon; make sure to fill each mold about ¾ of the way.
- Bake for 20 minutes, let cool for 10 & enjoy!
How to Make Oat Flour
Oat flour isn’t something that you buy off the shelf, it’s a simple flour you can create at home using rolled oats.
Simply measure by weight and put the amount of oats for a specific recipe into your blender jar or food processor. Then, grind the oats into a flour – as finely or coarsely as you wish.
You don’t even need an expensive and high-end kitchen tool for this, either! If you happen to be looking for a blender or food processor, here’s a list of tools we recommend for a plant-based kitchen.
FAQs & Tips for the Best Vegan Muffins
We already went over many customization options but there are a few more things we’d love to share with you!
As much as we personally enjoy these gluten-free blueberry muffins on their own, they can also be served with some nut butter, a glass of your favorite plant-based milk, vegan yogurt, homemade jam, cashew cream cheese or banana ice cream.
To make them look pretty and absolutely packed with berries, strategically put some extra blueberries on top of the batter once it is distributed into the muffins tins.
How to Make Vegan Muffins Fluffy & Moist
Admittedly, these aren’t top-of-the-charts vegan muffins when it comes to fluffiness. Because we kept them totally whole food plant-based, we didn’t use any white flour, oil or sugar – all of which can contribute to muffins being very fluffy and moist.
Instead, our gluten-free muffins can hold their moisture while being oil-free thanks to the applesauce and dates. But if you choose to make vegan muffins with oil or margarine, they will stay moist for even longer.
Substituting vegan buttermilk or yogurt for some of the milk in recipes can also improve your muffins’ texture.
The long and short of it is, if you’re looking for the healthiest-ever vegan blueberry muffins, a few changes need to be made – and we think the tradeoff is totally worth it.
How to Store Gluten-Free Vegan Muffins
These blueberry muffins can be used for meal prep and eaten over the course of a few days. We recommend storing them in an airtight container lined with a paper towel to soak up any excess moisture at room temperature or moving them to the fridge in the summertime.
How long will these blueberry muffins last in the fridge? They should keep well for up to 5-7 days, but in all honesty, they usually don’t last that long in our household — they’re just too delicious!
How to Freeze Blueberry Muffins
Place your blueberry muffins in a freezer safe container or bag, wrapped individually so you can take out and defrost as many as you want at any given time.
They can be stored for up to 2 months (perhaps even longer) in the freezer. To enjoy post-freeze, simply defrost at room temperature for a bit, then warm in the toaster oven before eating.
How Many Calories Are in Vegan Blueberry Muffins?
Did we mention that these gluten-free muffins are ridiculously weight loss-friendly? According to the USDA Food Database, one medium commercially prepared blueberry muffin comes with a whopping 424 calories!
If you think that most homemade blueberry muffins are much lower than that, let this popular version over at All Recipes prove your otherwise: 383 calories per muffin!
No wonder because ingredients like sugar, vegetable oil or butter and eggs can quickly make any recipe explode in calories.
This is definitely where our healthy vegan blueberry muffins shine: though they won’t give you the exact taste of the aforementioned rich versions, they come down to just 92 calories per muffin!
Thanks to the low fat, sugar-free, egg-free and fiber-rich combination of ingredients, you can eat 3-4 of these vegan blueberry muffins to get the same amount of energy – and take in a whole bunch of healthy essential nutrients at the same time. Win-win!
Other Recipes for Gluten-Free Vegan Muffins
As you can probably guess from our list of substitution ideas when it comes to making our healthy vegan muffins, there are a plethora of different ways to make delicious plant-based treats like these!
Here are some of our favorite gluten-free vegan muffins.
More Oil-Free Vegan Baking Goodness
In the mood for some more delicious vegan baking right now? Make sure to browse these plant-based and oftentimes gluten-free recipes next.
Let’s get to the fuss-free blueberry muffin recipe and fill your kitchen with that amazing baked dessert smell!
What are your favorite vegan baking recipes? Did you try our blueberry muffins and did you customize them at all? Please let us know in the comments below where you can also rate this recipe. Make sure to Pin it for later and tag us on Instagram if you made them – we’d love to see your creations!
- 2 cups rolled oats*, ground (180 g)
- 12 dates, pitted and roughly chopped
- ¾ cup soy milk, unsweetened (180 g)
- ½ tsp lemon juice, freshly squeezed
- ¾ cup water (180 g)
- 1.5 tbsp flaxseeds, ground
- ¾ cup applesauce, unsweetened (180 g)
- 1 cup blueberries (100 g)
- 1 tbsp baking powder
- ½ tsp cinnamon
- ½ tsp vanilla extract
- Pinch of salt
- Start by making the wet mixture in a small bowl to create both the flax egg and the vegan buttermilk. This means you need to put the flaxseeds, soy milk, water, lemon juice, vanilla extract and dates into a bowl and set aside.
- Next, preheat the oven to 400° F (200° C) and prepare your muffin forms or pan.
- In a large bowl, add all of the dry ingredients: oat flour, baking powder and spices. Roughly mix them with a spoon.
- Now, put the flax-date mixture together with the applesauce in a blender and blend until smooth.
- Pour this mixture over your dry ingredients and stir until a homogenous, thick batter forms.
- Then, fold in the blueberries (and any other add-ins of your choice) – make sure not to overmix!
- Now, take a spoon, a ¼ measuring cup or an ice cream scoop (which works surprisingly well!) to divide the batter evenly into 12 muffin cups, filling them until ¾ full each.
- Transfer your muffin pan into the oven and bake for 20 minutes or until a toothpick inserted in the middle comes out with only a few moist crumbs clinging to it and the tops turn golden brown.
- Once the blueberry muffins are done, remove them from the oven and let the muffins cool for a couple of minutes before taking them out of the tin.
- These vegan muffins can be stored at room temperature for up to 5 days in an airtight container lined with a paper towel which will soak up excess moisture.
- *if you’re allergic to gluten, make sure to use certified gluten-free oats
- You can omit the blueberries or add any other berry of choice to these easy muffins!
- Other spices such as cinnamon, cocoa or gingerbread spice also work well here.
- To make these blueberry muffins soy-free, use another plant-based milk for the batter.
- If you don't have as many (or any) dates on hand, simply use a different sweetener such as brown sugar or maple syrup and add more applesauce instead.
- Likewise, if you’re used to very sweet muffins, you might want to add some brown sugar or maple syrup to this healthy recipe.
- Find many customization ideas in the article above.
Nutrition Information:Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 92Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 142mgCarbohydrates: 19gFiber: 3gSugar: 8gProtein: 3g
Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed. Just focus on whole plant-based foods and eat until satiety!