Fluffy Vegan Blueberry Muffins (Low Fat & Sugar)

by Alena
Oct 31, 2016
three vegan blueberry oat muffins on a small bright blue plate and wooden surface next to blueberries

There’s this misconception that eating a healthy diet and having dessert don’t go well together. But what if dessert actually consisted of healthy ingredients only? This might not sound very enticing or like a real treat to you now, but let me explain.

The baked goods you can normally buy at the store are always filled with nasty ingredients such as hydrogenated oil and high in fat. The American Heart Association recommends limiting daily saturated fat to less than 16g, since high cholesterol levels will increase your risk of heart disease – the number one killer in many western countries.

These items are also most always made with white refined flour and white sugar. Both rid your body of vitamins and minerals, give you crazy blood sugar spikes, and will increase your cravings for more unhealthy foods.

Vegan Blueberry Muffins Ingredients

Images by Logan Ink

So what can you do when you are motivated to eat a healthy diet but don’t want to miss out on your occasional treat? Just make your own and choose high-quality ingredients. Bonus tip: it’s going to be a lot cheaper as well!

If you don’t already have all the ingredients on hand, almost every grocery store will have them. We never have to go out any buy anything when baking goods like these muffins because we always put these foods into our breakfast bowls anyways!

Mixing Wet and Dry Ingredients

The only equipment you need is a blender, grinder or food processor which you use to make your own flour out of rolled oats. If you don’t happen to have one, substitute for regular whole grain flour and sprinkle some rolled oats in for extra crunchiness. Just make sure to mix the dry ingredients separately from the wet ingredients before putting them all together!

Folding in Blueberries

In order to not just make a hot blueberry mess, carefully mix them into the dough right at the end. They add some lovely texture and boost the antioxidant level of your muffins along with the dates!

Finished Vegan Blueberry Muffins

You don’t even need any eggs or egg replacers – they turn out very fluffy because of the applesauce. Be sure to let them cool for a few minutes before taking the first bite. We know, they smell delicious, and you might not have had such a treat in a while… but not having your tongue burnt when taking the first bite really adds to the experience. Now, let’s get into the recipe!

What are your favorite plant-based baking recipes? And which berries did you choose for these muffins? Let us know in the comments below, rate the recipe or Pin it for later. You can also tag us on IG if you made them!

Vegan Blueberry Muffins

Vegan Blueberry Muffins

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Fluffy and wholesome vegan blueberry muffins made with oats, dates, applesauce and other healthy ingredients you’ll probably already find in your kitchen. A yummy easy treat, breakfast or snack that is perfect for kids and health-conscious adults alike!


  • 2 cups rolled oats, ground (180 g)
  • 12 dates, pitted
  • ¾ cup soy milk (180 g)
  • ¾ cup water (180 g)
  • 1.5 tbsp ground flax seed
  • ¾ cup applesauce (180 g)
  • 1 cup blueberries (100 g)
  • 1 tbsp baking powder
  • ½ tsp cinnamon
  • ½ tsp vanilla
  • 1 tbsp brown sugar (optional)


  1. Put flax seed, soy milk, water, and dates into a bowl and set aside.
  2. Preheat oven to 400°F/200°C and prepare muffin forms or pan.
  3. In a large bowl, add all of the dry ingredients: oat flour, baking powder, and spices (also sugar if you want to use some).
  4. Put the flax-date mixture as well as the applesauce in a blender and create a nice even mix.
  5. Pour mixture into your dry ingredients and stir until everything is moistened. Then, fold in the blueberries.
  6. Lastly, pour the batter into your muffin cups and bake for 20 minutes. Remove from oven and let cool before eating.


  • 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.
  • If you don't have as many (or any at all) dates on hand, simply use a different sweetener such as brown sugar or maple syrup and add more applesauce instead.

Nutrition Information:
Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 104Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 132mgCarbohydrates: 21gFiber: 3gSugar: 9gProtein: 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!
woman in grey vegan shirt with her hands on her hips looking to the left and smiling
Alena Schowalter has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy and social work – currently, she studies for her Vegan Nutritionist Diploma. Alena enjoys ethical discussions around veganism, walks through nature and creating new recipes.
dark grey spotted bowl with a variety of vegetables next to small bottle of green smoothie isolated on light background

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35 thoughts on “Fluffy Vegan Blueberry Muffins (Low Fat & Sugar)”

  1. Your instructions call for flax seed to be mixed in with the milk, water, and dates, but the ingredients don’t mention flax seeds. Are we missing the ingredient or is that just a typo in the instructions?
    Thanks, they look good.

    • Hi Leanne, sorry, my bad! The 1.5 tbsp ground flax seeds were missing from the ingredients list. I edited the post and it should be all fine now.

      Wishing you a lot of fun trying the recipe!

    • Hey Christina,
      why not use a free tool like cronometer.com and plug in the recipe to see the nutritional value? That’s what I would do.
      We don’t want our readers to focus on numbers and rather just eat healthy food while listening to their body.
      Best wishes,

  2. Not sure what I could have done wrong here. I know a creamy non dairy milk works best but I only had rice milk and the recipe didn’t state it had to be creamy so I gave it a try and followed the recipe to a “T”. Was super runny and debated adding more ground oat in but wanted to follow the recipe so I didn’t.. at the 20 min mark the tops were golden brown, toothpick came out easily but after letting them set for 20 mins out of the oven, the insides are just so underdone. Just leaving this review for anyone else who feels the batter is too thin and may have used rice milk, go with your gut and add more ground oat. My review star number is based off of using rice milk, I’m sure the recipe is great and will try again with a different milk. Thank you!

    • Hey Stephanie,
      thanks so much for the feedback! To be honest, I’m not sure if I ever tried them using another plant-based milk than soy. Sorry to hear about the fail, I’ll make sure to mention this in the recipe above so that other chefs are being warned ;)
      Let me know if the re-do is better!

      • I just made them with almond milk, and added cranberries because I did not have blueberries. It worked perfectly. Delicious. Thanks.

    • Hey Dalia, pretty sure you can use any kind of plant-based milk you like! Let us know how it tastes with hazelnut milk, sounds so delicious :)

  3. I have a question please ~ can you share a weight on the “12 dates”. We use the large organic medjool and I’m thinking 12 of those may be too many. They ‘re so big compared to say a deglet noor. Thanks so much!

    Debbie in WA Ü

    • Hey Debbie,
      the dates I used in this recipe are definitely smaller than medjool dates – as we’re away on vacation right now and I have neither dates nor a scale here, I cannot give you an exact number. I’d suggest you try making them with 8 medjool dates and see what the consistency and sweetness is like!
      Will follow up with a clear number for you once we’re back.
      Thanks for your interest :)
      Warm wishes,

  4. How genuis, love that they don’t contain any added sugars at all!
    Truly a breakfast in form of a dessert ;)
    The kids will take these to school next week.

  5. I made my muffins last night. They were good, I love the fact that I can eat them without the concern of consuming too much sugar. only thing I regret is not adding enough blueberries. Btw, I used unsweetened vanilla almond milk because I try to stay away from soy products. Thanks for sharing the recipe.

    • sounds delicious, I bet vanilla almond milk makes for a very nice soy milk swap :) Thanks for your feedback, we’re all about recipes that only contain ingredients which are truly good for you!
      Warm wishes,

  6. I used frozen blueberries so muffins were not done after 20 minutes . I wish i had the smaller wild blueberries so they would distribute more evenly. I used 11 medjool dates since weight nor kind were indicated. Flavor is rather bland. I’d add more cinnamon next time.

    • Hi Karen,
      thanks so much for the feedback! Yes, I might edit the baking time and increase it since others also mentioned this issue. Next time I make them, I’ll weigh the dates and add a more precise number. Depending on what kind of recipes or food you’re used to, I can imagine them being a bit bland. I personally eat very low salt, sugar, and fat, so they are like heaven to me, haha! But I’d love for my recipes to taste wonderful to the masses, meaning I might make some adjustments in the future.
      Warm wishes,

  7. I made these with frozen blueberries and unsweetened almond milk. They taste delicious and I love the low sugar. However, the muffins stuck to the muffin liners. I wonder if cooking longer would help?

    • Hey Heather,
      thanks so much for the insight and feedback! Yes, the consistency issue can happen when you freestyle a bit with the ingredients / quantities or the oven isn’t as powerful. Sometimes, I do leave them in the oven for a bit longer when they seem too soft. Next time I do them, I check to see if I should just write down a longer baking time in the recipe!
      Thanks again and glad to know that you like our recipes :)

  8. Hi Alena!
    I just made these last night and they turned out perfect!! So yummy. I used unsweetened vanilla almond milk instead and didn’t include the dates since I forgot to buy them lol. They still turned out great. I was wondering if you knew the nutritional content about this recipe?

    Thank you!

  9. Thank you so much for being really specific about the flax seeds. You wrote ground seeds. So many recipes say to use X amt. of flax seeds and don’t say ground seeds or not. It makes a BIG difference. Also, I have begun to use less applesauce (when a recipe calls for 1 cup or so) and instead use a quarter cup of tahini for part of the cup amount to provide a more “buttery” texture. This works for cookies and other goodies and does not affect the taste. Just a thought. Thank you for all you do for us.

  10. I made these exactly as the recipe is written and they came out perfectly delicious! Lovely vegan and oil free recipe.

  11. I love these muffins. I didn’t have blueberries so I used peaches and they turned out amazing thank you for sharing this wonderful recipe.


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