These vegan blueberry oatmeal muffins are just like enjoying your morning oats in a tin! Everyone will love the nourishing whole food plant-based batter dotted with juicy fruits.
Our healthy vegan blueberry oatmeal muffins need a place in your breakfast or snack rotation! They are so moist and delicious yet incredibly nutritious and easy to make.
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.
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!20+ Blueberry Recipes →
- 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.
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!
- 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!
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!
free 7-day vegan meal plan
Your next week of eating is planned out with these quick and delicious vegan bowls, meal prepping steps & full grocery list.
FAQs & tips
- Swap the blueberries for any berries of your choice – note that larger berries need to be chopped.
- You can even use frozen berries, but you need to either stir them in very last minute (still frozen) or let them defrost for about 30 minutes, then cast the excess liquid before folding them into your batter
- No applesauce in your cupboard? Use ¾ cup of mashed banana instead!
- If you want to make them soy-free, feel free to choose your favorite plant-based milk
- Don’t need the muffins to be gluten-free? We’ve also made them with whole wheat flour and spelt flour before, and they turned out great!
- Should you have an all-purpose gluten-free flour blend on hand, you can use it in place of the oat flour.
- If you’re used to very sweet baked goods or desserts, you’ll want to add some brown sugar, maple syrup or rice syrup to the wfpb batter!
- Add ground or chopped nuts to the batter to make the muffins higher in calories. Nut butter also works well; you just need to adjust the other components.
- Feel free to use spices and flavors like gingerbread or pumpkin spice, cocoa, cinnamon, cardamom, peppermint, lemon zest or whatever else you fancy before baking!
- Other tasty add-ins include coconut flakes, dried cranberries or raisins, chocolate chips, soy yogurt, poppy seeds, or an espresso shot
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.
We also recommend using silicone bakeware, so you don’t have to grease your muffin tins.
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!
Flax egg and buttermilk
- 12 dates, pitted and roughly chopped
- 1.5 tbsp flaxseeds, ground
- ¾ cup soy milk, unsweetened (180 g)
- ¾ cup water (180 g)
- ½ tsp lemon juice, freshly squeezed
- ½ tsp vanilla extract
- 2 cups oat flour (180 g)
- ¾ cup applesauce, unsweetened (180 g)
- 1 cup blueberries (100 g)
- 1 tbsp baking powder
- ½ tsp cinnamon
- Pinch of salt
- Start by making the flax egg and vegan buttermilk. In a small bowl, combine flaxseeds, soy milk, water, lemon juice, vanilla extract and dates. 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, add the flax-date mixture and 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. Bake for 20 minutes or until a toothpick inserted in the middle comes out with only a few moist crumbs and the tops turn golden brown.
- Once the blueberry muffins are done, remove them from the oven and let 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. Line the container with a paper towel to 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!