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5 from 1 vote

Fluffy Vegan Blueberry Muffins Recipe

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.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: baked goods
Keyword: baked goods, blueberry muffin, breakfast, dairy free, gluten free, healthy baking, healthy desserts, muffin, oil free, plant based, refined sugar free, vegan, vegan breakfast
Servings: 8 -12 muffins
Author: Remy


  • 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


  • 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).


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.