Vegan Blueberry Oatmeal Muffins

These blueberry vegan oatmeal muffins are easy to make and are the perfect on the go snack. They’re made with simple every day ingredients and come together in under 30 minutes!

I am on a serious muffin kick these days. It’s fine because these vegan oatmeal muffins are kind of like my blueberry baked oatmeal in muffin form, but also not fine because muffins are kind of like cupcakes but without the frosting so…

Honestly though I can’t really complain because these are melt in your mouth moist fluffy delicious muffins.

They’re perfectly sweet, filled with juicy blueberries, and not only really moist when they come out of the muffin, but still moist several days later!

These vegan muffins are easy to make, kid approved, and perfect for breakfast, snack or dessert. I may or may not eat like three of these a day so I think that’s a pretty good indication of how good they are. If you love this recipe, try my oat flour muffins, gluten free carrot cake muffins or gluten free granola next!

How to make vegan oatmeal muffins

Preheat the oven to 425 degrees Fahrenheit. The higher initial temperature will help the muffins rise properly without drying them out. This is something I only started doing recently and the muffins always turn out with nice round tops.

To make these vegan, we’ll be using a flax egg. Whisk together the 1 tbsp ground flax seeds plus 2.5 tbsp of water in a small bowl and set aside. If you are not vegan, just sub for a real egg, this recipe works really well either way!

In a large bowl, whisk together all wet ingredients including the flax egg once thickened. Whisk in the dry ingredients until well combined. Fold in the blueberries and mix until evenly incorporated. 

Use a medium cookie scoop add the batter to a lined muffin tray. You want to fill them up nearly all the way. I fill them about 3/4 of the way and then use any extra batter in ones that aren’t as full. 

Top with additional blueberries and a sprinkle of sugar if desired. 

Bake at 425 for 5 minutes, lower the oven to 350 degrees and bake for an additional 18-22 minutes. The tops should be slightly golden brown and a toothpick should come out clean when they are done. It’s ok if there are a few crumbs on the toothpick, as long as it’s not really wet. 

Remove from the oven and let cool as is for about 10 minutes, then remove from the muffin tray to finish cooling. Try my baked oatmeal cups next!

The best type of oats

You can use quick cooking or regular rolled oats for this recipe, but I prefer the texture with quick oats. Rolled oats will give a more grainy texture whereas quick oats will be soft. 

You can also use half and half if you want some texture but not a whole lot of graininess! If you don’t have quick oats, just pulse the rolled oats in a blender or food processor until broken up slightly.

Ingredients & Substitutions

BERRIES. Either fresh or frozen blueberries work well in this recipe. I used some of both because I was running low on fresh, and it turned out really well.

The frozen ones will bleed into the batter more than the fresh, which gives a really pretty purple color like in the photo above. If you have access to fresh wild blueberries I highly recommend using those since they’re small and have a really great flavor.

Feel free to sub the blueberries for chocolate chips if you prefer!

SUGAR. This recipe calls for two types of sugar- granulated sugar plus maple syrup. Sugar does a few things in baking, first, it sweetens the recipe, but it also adds some moisture to the final product. For the granulated sugar, you can use light brown, white or even coconut sugar for a refined sugar free option.

FLOUR. In addition to the oats, you need regular all purpose flour. I of course used gluten free, but you can use regular AP flour if you are not gluten free! I do not recommend oat, almond or coconut flour here.

I used the Bob’s Red Mill 1:1 Gluten Free Baking Flour for this recipe, which is my go to for all gluten free baking.

Try these next!

• Banana Chocolate Chip Muffins
• Vegan Banana Bread
• Blueberry Avocado Smoothie
• Chocolate Banana Muffins
• Almond Flour Blueberry Muffins
• Vegan Blueberry Pancakes

If you want more recipes straight to your inbox, be sure to subscribe to my email list. As always, if you make this recipe, be sure to tag me on instagram and leave a comment below so I can see your creation!

5 from 24 votes

Vegan Blueberry Oatmeal Muffins

by: claire cary

These vegan blueberry oatmeal muffins are easy to make and are the perfect on the go snack. They’re made with simple every day ingredients and come together in under 30 minutes!

Print / Pin / Rate

Prep: 5 minutes mins

Cook: 20 minutes mins

Total: 25 minutes mins

12

1x2x3x

Ingredients

Wet:

• ▢ ½ cup granulated cane sugar or light brown sugar
• ▢ ⅓ cup maple syrup
• ▢ ¼ cup apple sauce
• ▢ ¼ cup oil I used avocado oil
• ▢ ⅓ cup soy milk
• ▢ 2 teaspoons vanilla extract
• ▢ 1 teaspoon apple cider vinegar
• ▢ 1 tablespoon ground flax seeds

Dry:

• ▢ 1 ¾ cup quick oats
• ▢ 1 ¼ cup+ 2 talespoons gluten free all purpose baking flour can sub for regular AP flour
• ▢ 1 teaspoon baking soda
• ▢ 1 ½ teaspoons baking powder
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon cinnamon
• ▢ 1 ½ cups fresh or frozen blueberries

US Customary – Metric

Instructions

• Preheat the oven to 425 degrees Fahrenheit. 
• Whisk together the 1 tbsp ground flax seeds plus 2.5 tbsp of water in a small bowl and set aside. If you are not vegan, just sub for a real egg, this recipe works really well either way!
• In a large bowl, whisk together all wet ingredients including the flax egg once thickened. 
• Whisk in the dry ingredients aside from the blueberries until well combined.
• Fold in the blueberries and mix until evenly incorporated. 
• Use a medium cookie scoop, spoon, or 2 tbsp and add the batter to a lined muffin tray. You want to fill them up nearly all the way. I fill them about 3/4 of the way and then use any extra batter in ones that aren’t as full. Top with additional blueberries and a sprinkle of sugar if desired. 
• Bake at 425 for 5 minutes, lower the oven to 350 degrees and bake for an additional 18-22 minutes. The higher initial temperature will help the muffins rise properly without drying them out.
• The tops should be slightly golden brown and a toothpick should come out clean when they are done. It’s ok if there are a few crumbs on the toothpick, as long as it’s not really wet. 
• Remove from the oven and let cool as is for about 10 minutes, then remove from the muffin tray to finish cooling. 

Notes

You can use quick cooking or regular rolled oats for this recipe, but I prefer the texture with quick oats. Rolled oats will give a more grainy texture whereas quick oats will be soft. 

I used the Bob’s Red Mill GF 1:1 Baking Flour for this recipe, but you can sub for regular all purpose if you are not gluten free.

Once prepared, these muffins will store for 3-5 days. They do best on a plate with foil on top because they can get a bit soggy in an air tight container due to the apple sauce/fresh ingredients.

Serving: 1muffin / Calories: 209kcal / Carbohydrates: 32g / Protein: 4.7g / Fat: 6.1g / Fiber: 2g / Sugar: 14.2g

Did you make this?

Mention @eatwithclarity or tag #eatwithclarity!