Gluten-Free Vegan Oatmeal Blueberry Muffins are moist and light. Filled with sweet, juicy blueberries, these whole food muffins make a delicious breakfast or healthy snack.
Apparently during quarantine, all I want to eat is muffins. I made Carrot Cake Banana Muffins two days in a row and then the next day I made these incredibly delicious Gluten-Free Vegan Oatmeal Blueberry Muffins.
Normally, I would feel a bit weird about posting two muffin recipes back-to-back but these are strange times we live in and honestly everyone needs more muffins in their lives.
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Plus, some of you might not be big fans of carrot cake (I have no idea why). But just in case you don't want to eat vegetables in your muffins, these vegan blueberry muffins are perfect for you. No veggies, just a bit of fruit.
Why I love these Vegan Oatmeal Blueberry Muffins
- Dietary needs - these muffins are plant-based, oil-free, gluten-free, dairy-free, and refined sugar-free
- Delicious bursts of blueberries - these muffins are PACKED full of fresh blueberries. So you're guaranteed to get a tasty blueberry burst in every bite
- Lower in fat - I'm definitely not scared of fat over here At Elizabeth's Table but it's nice to have a lower-fat, lower-calorie option that still has tons of flavor
Ingredient Notes & Substitutions
- Oat Flour: my favorite flour - it's so easy to make cheaply at home in the food processor!
- Baking Soda + Baking Powder: for leavening
- Cinnamon: there's a larger amount of cinnamon in this recipe. Don't shy away from this amount - it pairs really well with the blueberries
- Salt
- Applesauce: applesauce adds sweetness and acts as the binding for these muffins. If you like banana flavor you can use banana instead
- Maple Syrup: to keep this recipe entirely fruit-sweetened replace the maple syrup with an equivalent amount of either mashed banana, applesauce, or date syrup
- Nut Butter: healthy fat that adds flavor to the batter and makes it richer than it otherwise would be
- Fresh Blueberries: Fresh blueberries create delicious bursts of blueberry flavor. And to keep them from bleeding into the muffins we'll coat them in flour first.
How to make Plant-Based Blueberry Almond Muffins
Step 1. Preheat the oven to 350°F. Line a muffin tin with liners.
Step 2. In a large bowl mix the oat flour, baking soda, cinnamon, salt, and baking powder.
Step 3. In a separate bowl, combine the applesauce, maple syrup, nut butter, and apple cider vinegar.
Step 4. Pour the wet into the dry and stir until incorporated.
Step 5. Toss the blueberries in 1 tablespoon of oat flour.
Step 6. Fold the blueberries into the batter.
Step 7. Scoop a ¼ cup of batter into each muffin cup.
Step 8. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Enjoy!
FAQ & Expert Tips
Yes! Oats are naturally gluten-free. But some oats do contain trace amounts of gluten because of how they are processed. If you're gluten sensitive use certified GF oats to avoid any cross-contamination.
I love using frozen berries because they are always ripe, pretty cheap, and emit delicious juices as they defrost. You can use frozen blueberries in place of fresh - just throw them right into the batter. Expect for the muffins to take a few minutes longer to cook.
The best way to handle this muffin batter is with a cookie scoop. It will help you create even portions and avoid bumpy muffin tops.
Recipe Prayer
Thank you God for everything that you give us. Thank you for giving us creativity. Amen.
Related Recipes
Love muffins? Same. Here's some other plant-based muffins for you to try:
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📖 Recipe
Gluten-Free Vegan Oatmeal Blueberry Muffins
Ingredients
- 2 ½ Cups Oat Flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon Cinnamon
- ¾ Teaspoon Salt
- ¾ Teaspoon Baking Powder
- 1 Cup Applesauce
- ⅓ Cup Maple Syrup
- ¼ Cup Nut Butter
- 1 Tablespoon Apple Cider Vinegar
- 2 Cups Blueberries + 1 Tablespoon Oat Flour
Instructions
- Preheat the oven to 350°F. Line a muffin tin with liners.
- In a large bowl mix the oat flour, baking soda, cinnamon, salt, and baking powder.
- In a separate bowl, combine the applesauce, maple syrup, nut butter, and apple cider vinegar.
- Pour the wet into the dry and stir until incorporated.
- Toss the blueberries in 1 tablespoon of oat flour.
- Fold the blueberries into the batter.
- Scoop a ¼ cup of batter into each muffin cup.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Enjoy!
Nutrition
Nutrition information is an estimate.
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