This will be the most simple but delicious blueberry muffin recipe you’ll ever make. These Moist Vegan Blueberry Muffins make for the perfect healthy breakfast or snack, especially in a kid’s lunchbox! If you want more easy and quick vegan baking recipes, you will love my Vegan Gluten-Free Matcha Muffins, Soft-Baked Oatmeal Raisin Cookies, and Healthy Vegan Pancakes (gluten-free). If you’re serving a crowd, pair these muffins with my Tofu Chickpea Frittata.
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Notes on Ingredients
- Oat Flour: You can use store-bought oat flour or simply make your own by blending oats in a high-speed blender until a fine flour forms.
- Fresh Blueberries: You can use fresh or frozen blueberries here. Wild blueberries would be especially delicious!
- Banana: Banana adds a touch of sweetness and makes these muffins super moist. You can swap the banana for ½ cup of applesauce or ¼ cup coconut oil.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Moist Vegan Blueberry Muffins?
- Preheat the oven to 350 degrees F.
- In a blender, blend banana, almond milk, vanilla and coconut sugar on high until completely smooth.
- In a large bowl, whisk oat flour and baking powder together then pour the wet mixture into the bowl and stir to combine well. Now, gently fold in the blueberries.
- Add the batter into a muffin pan filling each about ¾ way to the top. Garnish with oats if you’d like.
- Bake for about 22-24 minutes. Allow to cool for a bit before removing from the pan.
- Serve fresh and enjoy!
- Step 1: First, blend banana, milk, vanilla and sugar in a blender until smooth. Then, in a large bowl, add dry ingredients and stir. Fold in blueberries.
- Step 2: Then, fill the muffin tin with batter. Garnish with oats if desired. Bake for 22-24 minutes. Remove from oven and let cool before tasting.
Commonly Asked Questions
Store the muffins in an airtight container for 3-4 days at room temperature or up to 7 days in the refrigerator.
You can substitute the coconut sugar 1:1 with brown sugar, maple sugar, or date sugar.
Yes! These muffins can be made nut-free easily by replacing almond milk with a nut-free plant milk such as oat milk or rice milk.
Yes, the options are endless! Chocolate chips, nuts, or dried fruit would all be delicious. If you’re looking for muffins with other mix-ins, try my Vegan Gluten-Free Chocolate Chips Muffins.
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Extra Helpful Tips
- Use parchment muffin liners, lightly grease your muffin tin, or use a non-toxic non-stick muffin tin to ensure your muffins don’t stick.
- You can use frozen or fresh blueberries.
- Feel free to sub the banana for ½ cup of applesauce or ¼ cup coconut oil.
- Instead of coconut sugar, you can use 1:1 amount of date sugar, maple sugar, or brown sugar.
How to Store
Store the muffins in an airtight container for 3-4 days at room temperature or up to 7 days in the refrigerator.
If you tried these Moist Vegan Blueberry Muffins or any other recipe on my blog please leave a 5 star rating and let me know how it went in the comments below. Thanks for visiting!
Moist Vegan Blueberry Muffins (gluten-free!)
Equipment
- 1 blender high-speed
- 1 mixing bowl large
- 1 whisk large
- 1 spoon large
Ingredients
- 1 ½ cups oat flour
- ½ cup coconut sugar
- 1 banana ripe
- ¾ cup almond milk unsweetened
- 1 tablespoon baking powder
- 1.5 teaspoon vanilla extract
- ¾ cup blueberries fresh or frozen
Instructions
- Preheat oven to 350 degrees F.
- In a blender, blend banana, almond milk, vanilla and coconut sugar on high until completely smooth.
- In a large bowl, whisk oat flour and baking powder together then pour the wet mixture into the bowl and stir to combine well. Now gently fold in the blueberries.
- Add the batter into a muffin pan filling each about ¾ way to the top. Garnish with oats if you’d like.
- Bake for about 22-24 minutes. Allow to cool for a bit before removing from the pan.
- Serve fresh and enjoy!
Rati says
I made these muffins in the evening and they are just yummmyyyy 😋😋😋😋. This is first recipe that worked perfectly for me 😊
Danielle Keith says
AH! I am so happy you loved them Rati!
Robin G says
Just made these. They are delicious. I used both banana and applesauce and date sugar. Thanks for the recipe.
Danielle Keith says
Thank you so much for your feedback Robin! I am so glad you enjoyed the muffins 🙂
Denise says
Making again for the second time. So delicious and nutritious. The batter is really good too😋
Amanda says
was craving something sweet, but trying to stick to oil free. These SUPER hit the spot. Delicious. I will definitely make them again.
The batter seemed a little thin, so I was worried about that but by end of cook time they were perfect. Thanks for such a great recipe!
Grace Medure says
love them!!! and the best part is that i don’t feel guilty about eating them! thank you!
Shir says
Looks lovely but would be nice to have some equivalent weights as well as cups for those if us not in the US
Tamara Vogt says
These are very simple and so delicious. I added 1/2 tsp of salt and some coriander. I took them to a dinner party & they were a big hit. I’m going to try a batch with peaches & one with cherries. So glad I found this recipe.
Wanjiku Gitau says
The recipe was easy and the muffins came out great.
Ashley says
Hello! Can you post the nutritional info for one muffin?
Thanks!
Angelique Cooper says
First- thanks for the time and effort in posting these recipes. SO appreciated! The first batch I made were delicious but a bit on the dense side. So for next batch I added 1 tsp baking soda – along with the baking powder. I also added one banana with 1/3 c applesauce and found the muffins to be a lot fluffier.
Also- if people are concerned with sugar monk fruit is a great sub.
Tiffany says
Thanks for the recipe! I’ve been following The Starch Solution and eating a whole food plant based oil free diet for about 7 years and always on the lookout for recipes to try. Today is my shopping and batch cooking day for the workweek and this recipe was perfect for the items I had on hand. I added some lemon zest for tang, and some finely chopped spinach alongside the blueberries since I prefer a bit of green in all of my food. Used the banana and the applesauce and would sift the oat flour next time since the rise during the bake was okay, though my flour was a bit ‘cakey’. The muffins will be great for my afternoon tea. 🙂
Jamie says
Love these! My toddler loves muffins so I’m always looking for easy and healthier recipes. I’m happy I found another one of your recipes that I love.
Karen says
I have a nut allergy ( tree ) What can I use instead of almond milk?
Taylor From HealthyGirl Kitchen says
soy milk!
Christina says
Just confirming only oat flour? I believe your video calls for gf flour as well.
Thanks! Can’t wait to make them!!
Taylor From HealthyGirl Kitchen says
Just oat!
Shanasy says
OMG thank YOU for a wonderful recipe! I made them yesterday. I actually got 12 muffins out of the recipe. (Mine were probably smaller). The texture and flavor were perfect! I even added a handful of raspberries and a handful of chopped pecans for extra flavor and nutrition (although delicious even without)! This will now be my go-to recipe for muffins. I especially appreciate they were oil-free – that’s what got me on your page! Thank you again!
Katie Chevalier says
I’ve made these twice and they are great! My toddler loves them! The second time I doubled the recipe and did half chocolate chips and half blueberries.
Anonymous FODMAPper says
This recipe is incredible! I can’t thank you enough. I have been having massive issues with IBS for months now, and am a gf vegan on a FODMAP diet (which is pretty limiting). I’ve tried so many blueberry cake recipes but they all end up terrible, this one is a game changer. Tastes so good, no oil needed & also no Almond flour (which is hard to find where I live in the UK!).
I also put a bit of lemon zest in my batch which worked a treat.
Thank you, thank you, thank you!
Kiley says
Can I use protein powder instead of oat powder? Either full swap or partial?
Anna says
Would this work with oil? My daughter needs healthy fats like avocado oil and can’t eat apples or bananas.
Taylor From HealthyGirl Kitchen says
yes! I haven’t tested it, but should work.
Jordan Stacy says
These blueberry muffins are plant-based, gluten-free, and DELICIOUS!