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4.8 from 5 votes

Moist Vegan Blueberry Muffins (oil-free, gluten-free)

Perfectly sweet, moist, delicious 100% plant-based blueberry muffins that are the perfect grab-and-go snack, breakfast or vegan treat.
Cook Time24 mins
Course: Dessert, gluten-free snack, oil-free snack, Snack, vegan dessert, vegan gluten-free snack, Vegan Snack, WFPB snack
Cuisine: American, French, Gluten-free, Oil-free, Vegan, Vegan Gluten-free, Vegetarian, WFPB
Keyword: blueberries, blueberry muffin, oat flour muffins, oil-free muffins, vegan blueberry muffins, vegan gluten-free blueberry muffins, vegan muffin, vegan muffins, wfpb muffin
Servings: 10 muffins


  • 1 1/2 cups oat flour
  • 1/2 cup coconut sugar sub date sugar or brown sugar
  • 1 ripe banana can sub 1/2 cup applesauce
  • 3/4 cup unsweetened almond milk
  • 1 tbsp baking powder
  • 1.5 tsp vanilla extract
  • 3/4 cup fresh blueberries


  • Preheat oven to 350 degrees F.
  • In a blender, blend banana, milk, vanilla and 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 3/4 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!


  • Store in an air-tight container for about 3 days.
  • Use parchment muffin tins, lightly grease muffin tin or use a non-stick muffin tin which is what I did