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!
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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.
How to store
Once prepared, these vegan blueberry 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 and other fresh ingredients.
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
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Vegan Blueberry Oatmeal Muffins
by: claire cary
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
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
Comments
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YUM!!! This is my go-to blueberry muffin recipe. It’s always a hit with everyone and the oats give such a nice hearty texture. I always sub coconut sugar instead of cane and use Bob’s Red Mill GF Baking Flour. Today I tried Jovial Einkorn All Purpose instead and they turned out just as great!
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Sounds so good! So glad you’ve enjoyed these.
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These were fabulous. I did NOT use oil, just subbed with applesauce. Didn’t have any soy or plant milk, so through in about 6 raw cashews and water. I used brown sugar and white flour because it was what I had. I pulsed the old fashioned oats in the blender real quick. They rose and browned up so well. REALLY DELISH!
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Perfect, so happy those subs worked!
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Delicious and easy and healthy blueberry muffins. I used Muesli instead of just oats and they turned out amazing.
Can you freeze?Thanks
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Freezing should be fine! Just let cool completely, then transfer to a freezer safe bag for up to 2 months.
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I’m a first time baker and these muffins came out great. Thank you for sharing it. I’m wondering if this recipe can be used to make a loaf cake (bread). Baking time is probably different but are any other changes needed?
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I haven’t tried that. Vegan and gluten free baking is difficult and changing the pan doesn’t always work. If you do try it, no other changes will be needed but bake for 50-60 minutes.
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A yummy healthy & hearty muffin! I didn’t have applesauce and used mashed banana instead. Seems to have worked well as a swap.
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Perfect! So glad you enjoyed these.
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Hi:
I was wondering if whole wheat flour would work? I don’t really want to use white flour.
Thanks.
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I have a gluten allergy and am therefore unable to test my recipes with regular flour so I can’t say for certain. I imagine it would be fine!
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Seriously THE BEST blueberry muffins I have eva made as a vegan. Thank you😭🤤
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Thanks so much Kathryn, glad you enjoyed these 🙂
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Could you substitute monk fruit instead of sugar and sugar free maple syrup instead if real syrup?
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Yes, that should be fine!
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I substituted agave syrup because I can’t get maple syrup easily in Costa Rica. They are delicious!
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i have been searching for a really healthy and good blueberry muffin recipe ….This is it…so delish …thank you so much for sharing!
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Thank you for making them and such a nice review!
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Awesome recipe. Works well with flac egg or regular egg. We’ve use raspberries, blueberries and apple and all have turned out great. These are a go to for our family.
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Thanks Tasha! I’ll have to try these with raspberries, that sounds delish!
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Love these! Simple, clean ingredients. We have made them with apples instead of blueberries and they are fantastic as well.
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Oh yum! Need to try with apples, that sounds so good!
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Is any egg substitute ok or would you stick with the flax?
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I’ve only tested these with the flax, but I think anything else like applesauce would work!
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Excited to try this recipe! What can I replace apple sauce with? More oil?
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Yes more oil should work! It might change the texture slightly, but I think it’ll be fine!
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Thank you so much! They came out great – so yummy. I also used more baking powder instead of baking soda since I didn’t have any. The texture is more on the dense side than light and fluffy but I am super satisfied!
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So happy you enjoyed them! They’re probably more dense because of the lack of baking soda- it’s important for that light/fluffy texture! So glad they turned out well regardless 🙂
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Can you use rolled oats instead of quick oats?
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Yes! The final texture will just be a little different, but rolled oats work well.
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