My favorite vegan gluten free blueberry muffins are easy ‘n moist! The best healthy blueberry muffin recipe—made with oat flour and healthy ingredients.
Can you believe it’s almost Mother’s Day? What are you gonna make? Any plans to bake and/or papier-mâché? Oooh, that felt fancy just to type! Nothing like some chewed up paper to express your love and gratitude.
But I digress. (What’s new?) 😉 If you’re looking for something special, healthy and easy to bake, you’ve come to the right place. Today, I’m sharing a delicious healthy blueberry muffin recipe!
Whether your mom’s looking for healthy gluten free blueberry muffins, healthy vegan blueberry muffins or the *gasp* seriously tricky vegan gluten free muffins, you’re in luck, because today’s blueberry muffin recipe is all three.
Are you ready? Let’s bake this!
How to Make Healthy Vegan Gluten Free Blueberry Muffins
Preheat the Oven
First things first, preheat the oven to 350°F. Then, drop 10-12 muffin liners into a muffin pan and set it aside.
Sift the Dry Ingredients
Grab a sifter and sift together all the dry ingredients: oat flour, baking soda, baking powder and salt.
Whisk the Wet Ingredients
Heat your milk until warm, then combine with the rest of the wet ingredients: lemon juice, coconut oil, coconut sugar, maple syrup and vanilla. Whisk it all together until well mixed.
Combine Wet & Dry
Pour the wet ingredients over the dry ingredients. Then, whisk everything together until it’s well incorporated. You’ve just made your healthy vegan blueberry muffin batter!
Fold & Pour
Fold in your fresh blueberries, then pour the blueberry muffin batter into the muffin pan you prepared earlier.
Bake, Cool & Enjoy
Bake, cool, then enjoy the best vegan gluten free blueberry muffins!
Healthy Muffin Recipes You’ll Love: Easy Vegan Gluten Free Pumpkin Muffins Recipe // Gluten Free Chocolate Muffins (Almond Flour, Grain Free) // Vegan Zucchini Muffins (Gluten Free, Egg Free) // Healthy Lemon Poppy Seed Muffins Recipe
The Healthy Vegan Gluten Free Ingredients You Need
Today’s healthy blueberry muffin recipe is made with healthy vegan gluten free ingredients. Check it out below:
Gluten Free Oat Flour
Gluten free oat flour is one of my healthy vegan gluten free baking pantry staples. I opt for using oat flour because it’s fiber-rich, made with just one ingredient: oats, and boasts incredible nutrients.
In just ½ cup of oats, you can expect 191% of your RDI (recommended daily intake) of manganese, 39% of your RDI of Vitamin b1, 10% of your RDI of Vitamin b5, and over 20% RDI of zinc, iron, copper, phosphorous and magnesium.
Vegan Milk
Non-dairy milk keeps this recipe vegan. One of my very favorites to use is unsweetened vanilla almond milk. It has a delicious, yet mellow flavor and melds so well in these vegan gluten free blueberry muffins. Bonus: almond milk is very low in calories and sugar, while being high in Vitamin E and calcium.
Coconut Oil & Coconut Sugar
Instead of using canola oil, vegetable oil or highly processed vegan butter in this healthy blueberry muffin recipe, I opted to use coconut oil and coconut sugar. Coconut oil and coconut sugar are less processed ingredients that keep this recipe vegan and gluten free.
Fresh Blueberries
With a whopping one and half cups of fresh blueberries, this healthy blueberry muffins recipe is packed with antioxidants! Blueberries are one of my favorite vegan, gluten free superfoods because they’re nutrient-rich and antioxidant-rich.
In just 1 cup of blueberries, you can expect 24% RDI of Vitamin C, 4 grams of fiber, 36% RDI of Vitamin K and 25% RDI of manganese. Bonus: it’s relatively low in carbs, with just 15 grams of carbs per cup.
Delicious Healthy Muffins: Healthy Lemon Raspberry Muffins Recipe // Gluten Free Vegan Dark Chocolate Muffins Recipe (Dairy Free) // Gluten Free Banana Oat Muffins (Vegan)
Testimonials
A says, “I thought these muffins were going to be good before i even tried them but i was wrong. They are not good. They are the best blueberry muffins i’ve ever had. Everything about this recipe is perfect, even the amount of blueberries. I will continue to make this recipe. Thank you beamingbaker!”
Olivia says, “Hallelujah and Amen!! At last some healthy baking that my nine year old daughter will eat!! She has been refusing to eat her healthy lunches and comes back home from school with nearly all her food – the exception being what she manages to trade for a slice or a chocolate muffin made by one of her friends’ mums. But when I gave her one of these muffins not only did she not spit it out – but she kept on eating. And not only did she eat it all – but SHE ASKED FOR ANOTHER ONE!!! Demeter, you have rescued me!!! I was on the verge of caving and just giving her the unhealthy food she desired. But now I know you really can make healthy food taste good, I can’t wait to try your other recipes. Thank you so much!!!”
Isalee says, “I love this recipe! These muffins are divine. I ate so many of them! Perfectly easy recipe, and awesome results. The more blueberries, the better… I always love Beaming Baker’s recipes (you can’t go wrong!)”
Kami says, “Just made this recipe @ 5:00am for my daughter’s breakfast, healthy and amazing. Beaming Baker does it AGAIN! Thank you!”
can i freeze these healthy moist blueberry muffins
Yes! After cooling completely, place your healthy blueberry muffins into a freezer-friendly container. You can store these gluten free vegan blueberry muffins for up to 2 months in the freezer. Before enjoying, allow blueberry muffins to thaw for about 30 minutes.
Deliciously moist vegan gluten free blueberry muffins that are secretly healthy! You’ll love how easy these are to make.
So whaddya think? Mom’s ready for these healthy blueberry muffins already, isn’t she? 🙂 I hope you loved learning how to make healthy vegan gluten free muffins from scratch. (And that your mom enjoys them too!) ‘Til the next baking adventure…
Sending you all my love and maybe even a dove, xo Demeter ❤️
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Healthy Vegan Gluten Free Blueberry Muffins
- Total Time: 51 minutes
- Yield: 8-12 muffins 1x
Description
Healthy Vegan Gluten Free Blueberry Muffins: my favorite vegan gluten free blueberry muffins are easy ‘n moist! The best healthy blueberry muffin recipe—made with oat flour and healthy ingredients!
Ingredients
Dry Ingredients
- 2 cups gluten free oat flour – if using homemade oat flour, make sure it’s very finely ground (not coarse)*
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup + 2 tablespoons non-dairy milk
- 1 tablespoon fresh lemon juice
- 3 tablespoons melted coconut oil
- ¼ cup coconut sugar
- ¼ cup pure maple syrup
- 1 teaspoon pure vanilla extract
Add-in Ingredients
- 1 ½ cups fresh blueberries
Optional Topping
- 2–3 tablespoons fresh blueberries
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin pan with muffin liners. Set aside.
- In a large bowl, sift together all the dry ingredients: oat flour, baking soda, baking powder and salt.
- Add milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with the milk.
- In a medium bowl, whisk together all wet ingredients: milk, lemon juice, oil, sugar, maple syrup and vanilla. Whisk until well incorporated.
- Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain. Fold in blueberries.
- Pour batter evenly into prepared muffin pan—filling each cup all the way to the top for a smaller quantity of big, round-topped muffins, and ¾ of the way for a larger quantity of smaller muffins. Optionally, press blueberries into the muffin tops. Bake for 22-30 minutes. Mine took 26 minutes for big, high-top muffins. Insert a toothpick to check for doneness—once it comes out clean, it’s done.
- Place muffin pan on a cooling rack to cool for 20 minutes. Remove muffins from muffin pan and transfer to a cooling rack to cool completely, about 1-2 hours. Enjoy! Storing instructions below.
Delicious Healthy Vegan Gluten Free Muffins
Notes
*If using homemade oat flour, make sure to sift the flour to remove coarse bits of oats that could create grainy, overly moist muffins without domed tops.
Where to Buy Ingredients: Try making Homemade Oat Flour | Coconut Oil | Coconut Sugar | Pure Maple Syrup
Storing Instructions: Store in an airtight container for up to 1 week in the refrigerator, or in a cool, dark environment.
To Freeze: Store in an airtight container or bag, in the freezer for up to 1-2 months. Allow to thaw for about 30 minutes at room temperature before enjoying. Or, heat in the microwave in 15-second increments until just warm.
Nutrition Information: is an estimate based on the best-selling, most common brands per ingredient. Also, it’s estimated based on 12 servings per recipe, made without optional topping.
Recommended Tools: Cupcake Muffin Holder | Citrus Squeezer | Muffin Pans (2pk) | Cooling Rack | Flour Sifter | Mixing Bowls | 4 Event Timer | for perfect domed tops: Trigger Ice Cream Scoop – For Muffins
- Prep Time: 25 mins
- Cook Time: 26 mins
- Category: Breakfast, Snack
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 138
- Sugar: 9g
- Sodium: 63mg
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: healthy blueberry muffin recipe, vegan gluten free muffins
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Y says
Hi there! Is it possible to swap the oat flour for coconut flour? Also for non-dairy milk ,does that included canned coconut milk? thanks!!!
Demeter | Beaming Baker says
Hi! Unfortunately, xoxo or flour won’t work as a swap for oat flour because it’s significantly more absorbent and will lead to very dry, crumbly muffins. And as for the milk, canned coconut milk is too high in fat to work as a sub, but coconut milk from a carton (like you’d put on cereal) should work fine. Hope this helps!
B says
Is there supposed to be any binding agent in this recipe, like flax or chia? Made these muffins today and they were delicious. However, a bit on the crumbly side when trying to cut them
Demeter | Beaming Baker says
Hi B. No flax eggs necessary in this recipe. Did you make any changes to the recipe? Also, if you used homemade oat flour, did you sift it before using? If you don’t site it, you’ll be left with larger bits of oat that will affect the final baked texture.