Fluffy Vegan Blueberry Muffins Recipe
May 08, 2019 • Updated Apr 08, 2024
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Yes, you CAN have muffins for breakfast! Here’s a quick and healthy vegan blueberry muffins perfect for meal prep or on-the-go breakfasts. It’s vegan, gluten-free, oil free and refined sugar free.
What Makes This Recipe Great
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 really are the best Vegan Blueberry Muffins and 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, 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.
How to Make Vegan Blueberry Muffins
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 finely milled oat flour, like a storebought brand, or sift your oat flour if you’re making it 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 traditional flour.
Most of these are simple ingredients you probably have on hand. I recommend serving with a big glass of non-dairy milk (oat milk, almond milk, or soy milk are my faves) and have a delicious healthy breakfast!
Ingredient Notes
- Oat flour: Instead of all-purpose flour or a gluten-free flour blend, I used a flour mixture of oat flour and quinoa flour.
- Quinoa flour: Or cassava flour (or use all oat flour).
- Arrowroot powder
- Baking powder
- Baking soda
- Cinnamon
- Salt
- Maple syrup
- Unsweetened applesauce: I use this in place of melted coconut oil, melted vegan butter, or another cooking oil. They turn out so great and are healthier without the extra fat.
- Flax egg: 2 tbsp ground flax seeds + 6 tbsp water.
- Apple cider vinegar
- Vanilla extract
- Fresh blueberries or frozen blueberries
- Chopped walnuts
Step-by-Step Instructions
- Preheat oven to 350F while you prep the batter.
- Sift and whisk dry ingredients in a large mixing bowl until combined.
- Add wet ingredients and mix with a spatula until smooth. Fold in blueberries and walnuts into the large bowl and stir to combine.
- Spoon batter into muffin liner cups in your muffin pan, leaving about a centimeter of space at the top of the cup.
- Bake for about 20-25 minutes in your preheated oven or until the 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 on a wire rack before freezing (if saving leftovers).
Secrets to Success
- I recommend using muffin liners for this vegan blueberry muffin recipe, as it is a recipe that does not require oil to make. Using paper liners also makes it very easy to pack on the go. Otherwise, grease your muffin tin or flour it up!
- I also wanted to point out that you can use either fresh OR frozen blueberries. Whatever is accessible for you will work, and you can use a heavy hand or a light hand on the fruit depending on how juicy you like it. Aside from flavor, the juicy blueberries add such a vibrant color 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.
- The base of this vegan muffin recipe is quite versatile– you can play around with the recipe to add sweet flavors like banana and chocolate chips, or bright citrus flavors like lemon juice or lemon zest, etc.
- If desired, you can sprinkle a little coconut sugar, brown sugar, or coarse cane sugar to the top of each muffin before baking.
Storage Tips
Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
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. Let them cool completely, then store in a freezer bag in the freezer for up to 3 months.
More Vegan Muffin Recipes
Raspberry Lemon Poppyseed Muffins
Vegan & Gluten-Free Cornbread Muffins
Savory Spinach & Scallion Muffins
If you make this recipe, be sure to let me know what you think with a comment below! Follow me on Instagram for more delicious recipes!
Fluffy Vegan Blueberry Muffins Recipe
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).
Notes
Secrets to Success
- I recommend using muffin liners for this vegan blueberry muffin recipe, as it is a recipe that does not require oil to make. Using paper liners also makes it very easy to pack on the go. Otherwise, grease your muffin tin or flour it up!
- I also wanted to point out that you can use either fresh OR frozen blueberries. Whatever is accessible for you will work, and you can use a heavy hand or a light hand on the fruit depending on how juicy you like it. Aside from flavor, the juicy blueberries add such a vibrant color 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.
- The base of this vegan muffin recipe is quite versatile– you can play around with the recipe to add sweet flavors like banana and chocolate chips, or bright citrus flavors like lemon juice or lemon zest, etc.
- If desired, you can sprinkle a little coconut sugar, brown sugar, or coarse cane sugar to the top of each muffin before baking.
Storage Tips
Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. 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. Let them cool completely, then store in a freezer bag in the freezer for up to 3 months.Nutrition information is automatically calculated, so should only be used as an approximation.
Love & muffins,
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