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

Healthy Blueberry Oatmeal Muffins (Vegan + Gluten Free)

  • 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

Keywords: healthy blueberry muffins, vegan blueberry muffins, gluten free blueberry muffins, blueberry oatmeal muffins