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Blueberry Breakfast Muffins (vegan, gluten-free, oil-free)

  • Author: Remy
  • Total Time: 35 mins
  • Yield: 8-12 muffins 1x


Yes you CAN have muffins for breakfast! Here’s a quick and healthy blueberry breakfast muffin recipe perfect for meal prep or on the go breakfasts. It’s vegan, gluten-free, oil free and refined sugar free.


  • 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


  • 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


  • 1 cup fresh or frozen blueberries
  • 1/4 cup chopped walnuts


  • 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).
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Category: baked goods
  • Method: baking

Keywords: breakfast, blueberry muffin, muffin, baked goods, healthy baking, healthy desserts, vegan breakfast, vegan, gluten free, oil free, refined sugar free, plant based, dairy free