Gluten-Free Vegan Blueberry Muffins (Oil-Free & Healthy)

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!

close-up on a half-eaten gluten-free vegan blueberry muffin showing its fluffy texture next to a plate with more muffins

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.

top view of a muffin tin with different ingredients that are used to make gluten-free blueberry muffins, such as dates, applesauce and oats

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!

dark table with a shallow ceramic bowl carrying a handful of fresh blueberries

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.

white bowl with a spoon in which are both the wet and dry ingredients to make the batter for vegan muffins

close-up of a white bowl on a dark table in which the gluten-free batter for blueberry muffins is being mixed with a spoon

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!

  1. Make the flax egg mixture: put flax seeds, water, vanilla extract, soy milk and dried dates into a bowl and set aside
  2. Combine dry ingredients: that’s your (homemade) oat flour, baking powder, cinnamon and salt; roughly stir them together in a large bowl
  3. 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.
  4. Fold in blueberries: once the batter is made, gently fold in the blueberries without overmixing the batter or breaking the berries!
  5. 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.
  6. Bake for 20 minutes, let cool for 10 & enjoy!
top view of a food processor on a wooden table with finely ground oats inside

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.

white bowl with mixed gluten-free batter for muffins topped with fresh blueberries

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!

bright blue bowl on a wooden table in which a hand is throwing fresh blueberries

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!

baking dish with freshly baked gluten-free blueberry muffins on a wooden table

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!

baking dish with freshly baked gluten-free blueberry muffins on a wooden table

Gluten-Free Vegan Blueberry Muffins

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

Loaded with fresh blueberries and easy to make from scratch, these wholesome gluten-free vegan muffins are the perfect secretly healthy treat! Low in fat, they require only a handful of affordable plant-based staple foods like oatmeal and applesauce. Plus, they are totally sugar-free. These are the best healthy and moist vegan blueberry muffins – they’re perfect for meal prep and weight loss and they’re totally kid-friendly!


  • 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


  1. 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. 
  2. Next, preheat the oven to 400° F (200° C) and prepare your muffin forms or pan.
  3. In a large bowl, add all of the dry ingredients: oat flour, baking powder and spices. Roughly mix them with a spoon.
  4. Now, put the flax-date mixture together with the applesauce in a blender and blend until smooth.
  5. Pour this mixture over your dry ingredients and stir until a homogenous, thick batter forms.
  6. Then, fold in the blueberries (and any other add-ins of your choice) – make sure not to overmix!
  7. 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. 
  8. 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.
  9. 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.
  10. 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!

Please rate & share if you like this!

Leave a comment on our blog or share on Pinterest or Instagram.

Alena sitting in a cafe with a bowl of fresh plant-based food and a glass of coffee in front of her

About Alena Handwritten FontAlena Schowalter is a Certified Vegan Nutritionist who 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. Alena enjoys discussions around vegan ethics, walks through nature and creating new recipes.

49 thoughts on “Gluten-Free Vegan Blueberry Muffins (Oil-Free & Healthy)”

  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 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.

  12. I tried to make these but ended up with soggy middles and burnt outsides! I don’t know what I did wrong – my first guess was the oven was too hot but I put it at the right temperature. Thank you for the recipe and I will have to try again another time – but any suggestions for what you can do with undercooked muffins? Like put them with some vegan ice cream or something?

    • Hey Rosie,
      awww so sorry to hear about that! I just made them again yesterday and they turned out just right – did you make any adjustments to the recipe? Maybe baking them on a lower rack would prevent them from burning which is what I usually do. Lower temperature and longer baking time will help with your problem, too.
      Since these muffins are basically just baked oatmeal, you can serve them similarly when they are undercooked. Topped with vegan yogurt or ice cream sounds like a fantastic idea!
      Best wishes,

    • haven’t tried it but I’m pretty sure this will work :) I’ve made them without any traditional egg substitute at all and still liked them! The applesauce helps, too.

  13. My got very sloppy inside, is this normal? I used fresh dates, i didn’t know it was supposed to be dried dates. Can you dry fresh dates somehow? (without using a dehydrator)

    • Hey Corinne,
      I also used somewhat fresh dates before, it’s possible that I used less plant-based milk in this case. It’s really just adjusting the other components to create the right consistency! Sorry that yours turned out so sloppy. And I don’t know how to dry dates, maybe in the oven…
      Best wishes!

    • depending on your preferred sweetness, I’d start with half a cup! You’ll need to increase any of the wet components in this case too for the right texture, though :)

  14. I would love to try this recipe, but it doesn’t give the amount of oat flour needed. I keep oat flour in my cupboard so that I don’t have to make it for every recipe. For those of us who keep it on hand, please include the amount of oat flour.

  15. I loooove this recipe! I’ve already made it several times. I don’t have linseeds so I use a mashed banana, and also add some chopped walnuts. Delicious, healthy and filling! Thank you! ????????


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