Healthy Vegan Blueberry Muffins

by Alena

These gluten-free vegan blueberry muffins are just like enjoying your morning oatmeal in a tin! Everyone will love the nourishing whole food plant-based batter dotted with juicy fruits in this easy 30-minute treat.

Our healthy vegan blueberry muffins need a place in your breakfast or snack rotation! They are so moist and delicious yet incredibly nutritious and easy to make.

After years of following a whole food plant-based diet, this is still one of our favorite recipes to make during meal prep or to bring to a picnic!

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These blueberry muffins are made from wholesome and nutritious ingredients, oil-free, sweetened only with dates and completely gluten-free.

Packed with berries and hints of cinnamon and vanilla, they are a healthy treat the whole family will love — and all you need are 30 minutes plus a handful of affordable pantry staples.

If you love wfpb recipes like this, make our sugar-free banana bread, raspberry jam crumble bars, sugar-free apple crumble or blackout brownies next!

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

Images by Logan Ink

Why you’ll love them

  • Basically fluffy baked oatmeal
  • Made with affordable pantry ingredients
  • Totally whole food plant-based
  • Free from oil, gluten & sugar
  • Perfect for meal prep
  • Nutritious & satisfying
  • Quick & easy to make
  • Kid-friendly & customizable
  • Easily customizable to your preferences

Enjoy fresh blueberries in every bite with these healthy crowd-pleasers!

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

Ingredients needed

  • Oats – they can be ground into flour in seconds for a cheap gluten-free base
  • 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 soft muffins
  • Dates – they make these healthy vegan muffins super moist and naturally sweet while adding essential nutrients
  • 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.

We’re positive that you’ll have at least most of them already in your kitchen! Keep on reading to find easy food swaps.

white bowl with a spoon in which are both the wet and dry ingredients to make the batter for vegan muffinsPin
close-up of a white bowl on a dark table in which the gluten-free batter for blueberry muffins is being mixed with a spoonPin

How to make healthy vegan muffins

All you need to make these healthy vegan blueberry muffins is a bowl, blender and muffin tins.

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

Storage & serving suggestions

These vegan muffins can be stored at room temperature for up to 5 days in an airtight container lined with a paper towel to soak up excess moisture.

For longer storage, 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.

Enjoy your healthy vegan blueberry muffins on their own, with a dollop of nut butter or raspberry jam, vegan yogurt, cashew cream cheese or ice cream!

They taste great alongside a cup of vegan vanilla latte or homemade almond milk, too.

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

FAQs & tips

Substitution ideas

top view of a food processor on a wooden table with finely ground oats insidePin

How to make oat flour

Oat flour isn’t something 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!

How to make oil-free muffins

One healthy baking trick we used here is to swap oil or butter for applesauce. It’s a great egg replacement, too!

It mimics the texture of oil and adds moisture but only very few calories.

Other healthy vegan swaps for oil include mashed banana or white beans, silken tofu, aquafaba, dairy-free yogurt, pumpkin puree or nut butter!

We also recommend using silicone bakeware so you don’t have to grease your muffin tins.

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

More healthy vegan treats

Try some of the following whole food plant-based desserts next!

Did you try our blueberry muffins and like them? Please let us know in the comments below, leave a rating and Pin the recipe here!

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

Healthy Vegan Blueberry Muffins (Gluten-Free)

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 healthy vegan muffins are the perfect wfpb treat! They are oil-free, sweeten with dates and taste like oatmeal in a cup. Try this meal prep- and kid-friendly recipe for breakfast, dessert or snacktime!

Ingredients

  • 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

Instructions

  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.

Notes

  • *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!

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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.

50 thoughts on “Healthy Vegan Blueberry Muffins”

  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.

    Reply
    • 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!

      Reply
    • 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,
      Alena

      Reply
  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!

    Reply
    • 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!
      Warmly,
      Alena

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

        Reply
    • 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 :)

      Reply
  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

    Reply
    • 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,
      Alena

      Reply
  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.

    Reply
  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.

    Reply
    • 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,
      Alena

      Reply
  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.

    Reply
    • 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,
      Alena

      Reply
  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?

    Reply
    • 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 :)
      Warmly,
      Alena

      Reply
  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!

    Reply
  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.

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

    Reply
  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.

    Reply
  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?

    Reply
    • 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,
      Alena

      Reply
    • 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.

      Reply
  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)

    Reply
    • 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!

      Reply
    • 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 :)

      Reply
  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.

    Reply
  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! ????????

    Reply
  16. I made these yesterday, but I used strawberries instead of blueberries. They are delicious and so easy to make. These will definitely become a staple. Thanks for the great and healthy recipe.

    Reply

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