Healthy Blueberry Oatmeal Muffins (Vegan, Gluten Free + Oil Free)

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.

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 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.

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.

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.

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.

More Healthy Vegan Muffins to Love!

• 1-bowl Tahini Chocolate Chip Muffins (gluten free + no oil)
• Healthy Vegan Pumpkin Muffins (gluten free + no oil)
• Flourless Blender Banana Muffins (coming soon!)
• Vegan Banana Protein Muffins (gluten free + no oil)
• High Protein Vegan Egg 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!

Hungry for more? Be sure to subscribe to my newsletter and follow along on Instagram, Youtube and Pinterest for more deliciousness!

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

Print Recipe

Pin Recipe

Description

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.

---

Ingredients

Units USM Scale 1x2x3x

• 2 flax eggs (16g // 2 tbsp flax + 5 tbsp water whisked together in a bowl set for 10 minutes)
• 1/2 + 1 tbsp non dairy milk (140ml)
• 2 tsp apple cider vinegar
• 1/3 cup coconut sugar (89g)
• 2 tsp vanilla extract
• 1 cup oat flour (120g)
• 1/4 cup tapioca starch (32)
• 3/4 cup almond flour (84g)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup blueberries (150g)

Cook Mode Prevent your screen from going dark

---

Instructions

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. 

Notes

• Helpful Equipment: mixing bowl, spatula, silicon muffin liners, parchment muffin liners, 12 slot muffin pan
• Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).

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

Nutrition

• 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

SAVE IT FOR LATER! ↓

Okonomi Kitchen is a participant in the Amazon Services LLC Associates Program. When you purchase something through my amazon affiliate links, I earn a small commission that helps me produce consistent content at no cost to you. Thank you for supporting my plant based kitchen!