Blueberry Breakfast Muffins (vegan, gluten-free, oil-free)
May 08, 2019 • Updated Jun 20, 2023
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Yes, you CAN have muffins for breakfast! I mean really you can eat whatever you want for breakfast, but I think it’s important to start your day right with food that nourishes you and gives you energy for the day. These Blueberry Breakfast Muffins are perfect grab and go breakfast bites, which are great for families, meal prep, or of course as a snack or dessert. They are vegan, gluten-free, oil free and refined sugar free and most importantly, full of blueberry goodness. If you like a sweet breakfast, then this one will be right up your alley. It’s made with only feel-good ingredients, and you can satisfy your sweet tooth without the sugar crash.
To make these Blueberry Breakfast Muffins, I used my tried and true base of oat and quinoa flour, but I also played around with baking a batch using cassava flour. I know that these flours, quinoa and cassava in particular, can be a little more difficult to find, so you can also opt to use all oat flour as well. If you do, I’d recommend using a finely milled oat flour, like a storebought brand, or sift your oat flour if you’re making at home to rid of any clumps. I don’t mind clumps personally, but I find that it creates a better texture the more it resembles a traditional flour.
I also wanted to point out that you can use either fresh OR frozen blueberries and I’ve also played around with using wild blueberries, which are just adorable because they’re teeny tiny. Whatever is accessible for you will work, and you can use a heavy hand or a light hand on the bluebs depending on how juicy you like it. Aside from flavour, the blueberries add such a vibrant colour to these breakfast muffins and the walnuts add a great crunchy texture. If you’re not a fan of blueberries, you can play with blackberries, and if you’re not a fan of walnuts, opt for another nut, seed or feel free to leave it out completely! You can also check out this Raspberry Lemon Poppyseed Muffin recipe if you prefer something a little more zesty.
Finally, I would recommend using muffin liners for this recipe, as it is a recipe that does not require oil to make. Using liners also makes it very easy to pack for on the go. Otherwise, grease your muffin tin or flour it up! These muffins freeze well, and can be thawed or warmed up a little in the microwave or toaster oven, so even if you live alone, don’t be afraid to bake a bunch.
Blueberry Breakfast Muffins (vegan, gluten-free, oil-free)
Ingredients
- 1 cup oat flour
- 1/2 cup quinoa flour cassava flour (or use all oat flour)
- 1 tbsp arrowroot powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- pinch of salt
- wet
- 1/3 cup maple syrup
- 1/2 cup unsweetened applesauce
- 2 flax eggs 2 tbsp ground flax seeds + 6 tbsp water
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- other
- 1 cup fresh or frozen blueberries
- 1/4 cup chopped walnuts
Instructions
- Preheat oven to 350F while you prep the batter.
- Sift and whisk dry ingredients in a large bowl until combined.
- Add wet ingredients and mix with a spatula until smooth. Add blueberries and walnuts and stir to combine.
- Spoon batter into muffin liner cups, leaving about a centimeter of space at the top of the cup.
- Bake for about 20-25 minutes or until tops are golden brown. You can check to see whether the muffins are finished by poking a toothpick into the center of the muffin. When the toothpick comes out clean, they're ready!
- Allow for muffins to cool completely before freezing (if saving leftovers).
Nutrition information is automatically calculated, so should only be used as an approximation.
Love & muffins,
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