healthy blueberry oatmeal muffins on a white plate

These Healthy Blueberry Oatmeal Muffins are fluffy, moist and loaded with blueberries! Easy to make with wholesome ingredients, this recipe is also vegan, gluten free and oil free.

closeup shot of blueberry oatmeal muffin in a paper liner

The boyfriend and I have been loving muffins lately. Something about a warm, moist and fluffy muffin when it’s chilly outside with a cup of coffee is just so satisfying.

Eric usually goes for the blueberry muffins at Mc Donalds aka my favourite muffins growing up so I was determined to make a healthy blueberry muffin recipe that lived up to bakery style muffins.

Did you know those glorious blueberry muffins pack up to 32g of sugar 17g of fat and 450 calories?! While I’m not one to worry about the actual calorie amount, it is quite hefty and almost too sweet.

So behold, after testing quite a few batches of these vegan blueberry muffins we have a winner recipe. Loaded with bursting juicy blueberries, these homemade healthy vegan muffins bake up tender, moist and so incredibly delicious.

Plus, they’re packed with fibre thanks to the oats, naturally gluten free, lower in sugar and oil free.

Boyfriend approved and dad approved- and thats big because their muffin game is strong.

ingredients for blueberry oatmeal muffins

Ingredients for Vegan Blueberry Oatmeal Muffins

Lets go over what goes in these healthy blueberry muffins that makes this recipe work:

  • Flax meal: this is going to act as our binder and is great to get in omega-3s.
  • Non-dairy milk: provides moisture to and makes these muffins dairy free.
  • Coconut sugar: just a little for sweetness and is healthier than refined sugar.
  • Oatmeal: blended into a flour and it’s fibre rich + filling.
  • Tapioca starch: helps achieve a tender crumb while preventing gumminess from the oat flour.
  • Almond flour: since this recipe uses no oil, a bit of almond flour helps with keeping these muffins moist.
  • Blueberries: the star player!! #antioxidants

You’ll also need baking basics like baking powder, baking soda, apple cider vinegar, vanilla and salt in addition to these ingredients.

step by step how to make vegan blueberry muffins

How to Make Healthy Blueberry Oatmeal Muffins

  1. First, make the flax egg and the butter milk. The non-dairy milk curdles quite quickly so you can toss the blueberries in tapioca starch in the mean time.
  2. Then add the rest of the ingredients and whisk until combined.
  3. In goes the dry ingredients. Mix using a folding motion just until combined (you should still see some dry ingredients here and there). Fold in the blueberries and then your batter should be fully combined.
  4. Divide the batter into 6 greased or lined muffin tins (I used a muffin tin with 12 slots but only used 6. You could double the ingredients and fill all 12).
  5. Bake at 425 F for 5 minutes. The initial high temperature will help your muffins have a high dome!! Then drop the temperature to 350 F and bake for another 13-14 minutes to finish cooking.
  6. Once you remove it from the oven, you want to transfer the muffins to a cooling rack ASAP. I usually do it within the first 2-3 minutes, right around when you can touch them without burning your hands. This will prevent gummy, overly wet muffins.
close up shot of vegan muffins in a muffin pan

Tips & Tricks to Making the BEST Healthy Blueberry Muffins

  • Weigh ingredients: helps with accuracy and consistent delicious blueberry muffins.
  • Coat the blueberries(!!): this prevents them from sinking to the bottom.
  • Toothpick check: check doneness of the muffins with a toothpick by inserting it in the middle on a muffin– it should come out clean. If there is still batter stuck on the toothpick bake for another 1-2 minutes and check again.

How to Store Blueberry Oatmeal Muffins

These muffins will last 3-4 days on the kitchen counter in an air tight container. I do prefer to freeze these muffins as it keeps the exact same texture and consistency once thawed and stay tasty for up to 2 months.

top shot of flourless vegan oatmeal muffins

This is what Eric had to say about them, verbatim: I think these are one of the BEST muffins I ever had- HOLY. And this guy knows his muffins ya’ll.

You must, please make these blueberry muffins ASAP. If you don’t have blueberries on hand, I mean… you could use other fruit or even chocolate chips. The base of this muffin is incredible and I urge you to try it– you’ll never be in search of another healthy muffin recipe.

bite shot of almond flour blueberry vegan muffins

More Healthy Vegan Muffins to Love!

close up bite shot from the side of gluten free blueberry oatmeal muffins

If you recreate this Healthy Blueberry Oatmeal Muffins recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!

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close up bite shot from the side of gluten free blueberry oatmeal muffins

Healthy Blueberry Oatmeal Muffins (Vegan + Gluten Free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Lisa Kitahara
  • Total Time: 28 minutes
  • Yield: 6 muffins 1x


These Healthy Blueberry Oatmeal Muffins are fluffy, moist and loaded with blueberries! Easy to make with wholesome ingredients, this recipe is also vegan, gluten free and oil free.


Units Scale


  1. Pre-heat oven to 425 F (210 C). 
  2. Add the flax meal and water into a bowl, stir and set aside. Mix together the non-dairy milk and apple cider vinegar into a large mixing bowl and let it sit for around a minute. Toss the blueberries in 1 tbsp of the corn starch and set aside (reserve a handful to the side for topping later). 
  3. Add the flax egg, coconut sugar and vanilla extract tot he large bowl with the non-dairy milk mixture and stir. 
  4. Add in the oat flour, tapioca starch, almond flour, baking powder, baking soda and salt. Use a spatula to mix all the ingredients together using a folding motion. One it is mostly mixed, fold in the dusted blueberries. Fill 6 muffin tins all the way to the top. Top with remaining blueberries.
  5. Place into the oven and bake for 5 minutes. Reduce the temperature to 350 F and bake for another 13-14 minutes, or until tooth pick comes out clean when inserted. 
  6. Remove from oven and allow it to cool for 2-3 minutes. Quickly but carefully, remove each muffin and place on a cooling rack and allow it to fully cool before eating. 


  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Category: breakfast
  • Method: baking
  • Cuisine: vegan, gluten free


  • Serving Size: 1 muffin
  • Calories: 262
  • Sugar: 17.2g
  • Sodium: 373mg
  • Fat: 9.3g
  • Saturated Fat: 0.7g
  • Unsaturated Fat: 1.6g
  • Trans Fat: 0
  • Carbohydrates: 41.6g
  • Fiber: 5.7g
  • Protein: 6.7g
  • Cholesterol: 0


pinterest image of healthy blueberry oatmeal muffins

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About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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  1. Gorgeous recipe – muffins turned out super moist with a lovely fluffy texture. I used store bought almond flour but ground up my own oat flour. Also subbed potato starch for the tapioca.
    Quick question – step 2 of the recipe references corn starch but I assume that’s meant to be tapioca starch? I couldn’t see cornstarch anywhere on the ingredient list.

  2. These are incredible! I’ve made them several times because my family (and neighbors 😂) keep asking for them. I use almond pulp leftover from making almond milk in place of the almond flour. They are so easy and I feel good about my family eating them. I have three picky teenage boys and they quickly became a staple recipe in our house. Thank you so much for sharing your creations!

    1. I’m so happy to hear you and your family enjoyed them, thank you for the comment and rating! <3

  3. Hi, I would like to try your recipe but I have a question. In the picture with all the ingredients it seems there is nuts butter, but there is nothing like that in the writing recipe. Is it normal? Thank you!

    1. Hi Bertille!

      I actually updated the recipe to be better. I originally used nut butter as a egg replacer which works but I found the flax egg to help it be a little more fluffy. Both will work though!

      1. Hi Lisa, thank you so much for answering!
        That’s really interesting! I was suprised because to me, as soon as I see “oil free” in a dessert recipe, there is nuts butter, so that’s why I thought there is something missing haha.
        So I’m even more curious to try the recipe now! Just have to buy blueberry again.. As I ate them all already..

        1. Yes, I usually do like to go the nut butter route because it acts as a oil and egg replacer but for this recipe I used almond flour so the nut butter makes it a bit more dense (still tasty) but texture wise I do prefer the flax egg for this one. 🙂