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 ❤️
☀ Click below to Pin ☀
📸 Did you make this healthy blueberry muffin recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸
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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
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. Please do not republish this recipe, instead, include a link to this post for the recipe.
This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you. Thank you for supporting Beaming Baker.
Was looking for a quick, easy, healthy blueberry muffin recipe and this is absolutely it! Made these early before the family woke up so I didn’t want to run the blender to make my own oat flour and instead substituted a mix of almond flour, vegan protein powder, and whole oats, and they came out perfectly. So delicious! My only complaint is they’re going to be gone wayyyy too soon!
★★★★★
LOL I know, these always disappear so fast in my house, too! 😂 I’m so glad that it worked for you with those flour subs. And how sweet of you to make this before everyone was.
Do you think these would work with diced strawberries instead of blueberries?
Also, it’s really hard to get golden flaxseed here in Australia (we only have brown). Do you think this would make a big difference?
Thank you!
Hi Erin! I haven’t tried it with strawberries, but I think it should be fine. As for the flaxseed, the biggest concern is making sure it’s very finely ground and doesn’t have bits of shell or anything else in it, as this will affect how it forms the flax egg. You could try making a chia egg instead, as some readers have done in other recipes. Let me know how it turns out! 🙂
Hi Demeter,
I have made these blueberry muffins May times they are the best. I was wondering can these be made into or loaf or bread?
I would like to do that could you please advise.
By the way I have made many other of your receipes and they have never disappointed me.
Thank you for putting all the work I for devising these receipes for us people who have special dietary needs.
Maria
P.S. You can’t tell the difference. Taste even bette and more healthy.
★★★★★
Amazing! This is my first time making one of your recipes and they came out awesome!!! Finally something I can eat that actually tastes good! Yay!!!
★★★★★
That’s fantastic Kimberley! This is a great recipe to start with, and I’m so pleased you enjoyed it. 😊 Can’t wait to see what you make next!
I just made these and added some lemon rind as well for a more lemon-blueberry flavour. It was absolutely delicious!! I’ve been on the hunt for a good oat flour, vegan muffin recipe for a while (without weird, hard-to-find ingredients), and this fit the bill. Thank you 🙂
★★★★★
I’m so happy to hear you enjoyed the recipe! I use oat flour in all my muffins, so I hope you get a chance to try some more. 🙂
Perfectly simple and classic recipe! Will be making these all the time!
★★★★★
Woohoo! I’m thrilled to hear it Michelle. Happy baking!
These muffins were the best I’ve ever made. I love the tip about freezing them so I can enjoy them all week.
★★★★★
Yep, I love having some muffins on hand for breakfast or a snack. Glad you’re enjoying them!
So happy I found this recipe! It tastes amazing and works perfect for my family. Thank you.
★★★★★
Awesome! Happy to hear it Stephanie!
These were so moist and I love the texture of the oat flour.
★★★★★
That’s fantastic, so happy you liked them!
I couldn’t believe how moist and delicious these muffins were! Thanks for an incredible recipe!
★★★★★
Yay! You’re so welcome Maryanne!
These are absolutely amazing and delicious! My teens love them and so does my hubby! Always a hit here!
★★★★★
How perfect! Doesn’t get much better than that. 🙂
These were delicious! My kids happily ate them all! 🙂
★★★★★
Absolutely love hearing that! 😊
Hi Demeter! Could I sub melted plant-based butter instead of coconut oil?
★★★★★
Hi Amor! I haven’t tried it myself, but I’ve had some readers do so in other recipes with good results. If you do try it, let me know how it goes.
I’ve never commented on a recipe before, but I have to for this one. These are the best blueberry muffins I’ve ever had. I can’t believe they’re gluten free (also low histamine, and acceptable for my girlfriend’s very limited diet). Thank you so much for posting!
★★★★★
Wow that makes the complements extra special! 😊 I’m so happy that you and your GF are able to enjoy the muffins. Thank you for taking the time to let me know!
Delicious!
I subbed applesauce for the oil and used only 1/4 cup brown sugar as a sweetener (I prefer muffins on the less-sweet side).
Frozen wild blueberries stayed intact through baking.
Great muffins. I will be adding these to my rotation!
★★★★★
Wonderful! So great to hear you enjoyed the recipe Karen!
Hi, as you made the muffins with frozen berries, did you add extra flour to the mix?
also, did you thaw your berries or used them absolutely frozen?
Thanks
Pretty sure I didn’t add any extra oat flour, and I used blueberries straight from the freezer and folded them in right before spooning into the muffin cups
★★★★★
Thanks for the reply
★★★★★
I am SUPER excited to try these! I wanted to ask – if I’m trying to add some lemon flavor to these, how much lemon juice/zest would you suggest? And do you think limes could work instead of lemons? Thanks so much!
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!
★★★★★
Oh my goodness, did you nearly give me a scare! Heehee. I’m so happy that you absolutely loved them, A. 🙂 Thank YOU for stopping by and chatting with me. Can’t wait to see what you try next. Hugs!
Very delicious with lots of blueberries. I was wondering if you can use Stevia to replacle the sugar and reduce the calories.
So happy you enjoyed the recipe! Using stevia would require a few additional substitutions and adjustments to other ingredients to achieve the same texture and flavor, so I’m not sure that it would be a good sugar free choice.
I just made these for a second time! So delicious! I used white spelt flour because I didn’t have oat flour. I used oat milk for the non-dairy milk. Moist and super flavorful!
★★★★★
That’s so great to hear Bianca! Glad to know that it worked out so well with spelt flour, too. Thanks for letting me know!
Made this recipe again as actual muffins (instead of a loaf pan) and it was stellar! I adjusted the liquid and added less soy milk (2 Tablespoons) to accommodate more lemon juice and also added the zest of two lemons, because I love, love that lemony tang (I doubled the recipe, FYI)! I also added two Tablespoons of poppyseeds. I filled the muffin cups to the top as directed and they have perfect muffin domes. Just perfect—seriously loving this cheery, bright, muffin recipe! THANK YOU!
★★★★★
Hi Amy! Oooh, I love that you made this again, but as muffins this time around. 🙂 Sounds like you whipped up the perfect lemon poppy seed blueberry muffins. YUM! Thank YOU for stopping by again. 🙂 Happy baking!
I made this version and they turned out great. I loved them because they are more cake like similar to the lemon. I put less blueberries because I was afraid they would get soggy if I put more but I think I will try more next time – more like what your recipe calls for now that I see these are not wet as the banana blueberry muffins I made. You are right in the amount of blueberries you call for lol. When I made the banana blueberry, mine were much wetter and denser. My husband loved it that way because he loved it with the banana but I like a more cake like muffin like this version. I would love to add banana for him but I doubt I can achieve this texture with banana even if half banana and half almond milk.
I have one question. How do you get such a light color of muffin like in your picture? I figure it is because I use the dark maple syrup and the dark vanilla and then coconut sugar is darker. Mine taste the same I am sure but they do come out darker.
★★★★★
Yes, definitely try the amount of blueberries I listed! 😉 Some readers have even added more than that amount and enjoyed it. 🙂 As for how dark your muffins are, it may be due to what you mentioned, also I’ll note that it was a very bright day in which I photographed these muffins. Enjoy!
Based on some of the comments above I added flaxseed + a scoop of yogurt to balance out the added moisture needed for the flaxseed, cinnamon, cardamom and subbed light brown sugar for
the coconut sugar. Amazo!! Recipe produced 10 muffins for me.
★★★★★
I’m so glad you enjoyed my recipe, Kelly! Your additions sound so wonderful and delicious. Happy eating! 🙂
So the extra large parchment muffin liners aren’t too big? Do you prefer the extra large for a regular muffin tin? I was trying to order so wanted to verify.
Hi Pam, my apologies, there was an issue with my product plugin. I’ve updated the link to reflect the correct size. Thanks for letting me know! Happy baking. 🙂
Oh so you yourself do use large instead of extra large?
Yes, I use the “large” cups from this brand which are actually standard size. Happy baking!
These were awesome! Only change was 3 TBS of applesauce instead of the coconut oil and they came out perfect! I got 10 muffins so will definitely double next time to put in the freezer!
★★★★★
Thanks Jenny! 🙂 I’m so glad that the applesauce sub worked out! A double batch def sounds like a good idea for next time. Happy baking (and eating)! 🙂
Could you leave out the maple syrup? I’m not allowed sugar at the moment… can sub the coconut sugar, but do I need to add more liquid without the syrup?
Hi Shelley, you could try using applesauce as a substitute. Or perhaps adding in a few tablespoons of milk for added moisture. I haven’t tried this myself, so I’m unsure of the results. Please let me know how it turns out for you if you try it. Good luck! 🙂
Hi there.. I am also allowed no sugar at the moment so I am wondering what you were going to sub the coconut sugar out for? Thanks
I was wondering this same question. I’m thinking maybe brown stevia (brown sugar substitute) as some people tried subbing coconut sugar for brown sugar
Hi Nada, that’s a great idea! I haven’t tried the brown stevia myself, but since the amount is fairly small, it should be okay to experiment. You might also try golden granulated monkfruit. Let me know how it turns out if you try it. Happy baking! 🙂
It turned out great with brown swerve!
Whaaa??? That’s awesome!! Thanks so much for reporting back, Nada. 🙂 I soooo have to try that out now! Enjoy.
Yess! They’re so delicious my family and I have been eating them daily now. They honestly taste so similar to regular muffins I can hardly tell the difference! Thanks for the recipe, it’s for sure going to be a new staple around here!
Oh my goodness, that makes me happy! “Similar to regular muffins” doesn’t get any better than that! 😉 Again, thank you for letting me know how it turned out for you. 🙂 Hugs!
Wow what an amazing recipe there! I’ve tried a couple of your recipes and so far it has been great. Thanks a lot for sharing.
At our house we’ve a lot of food allergies including all nuts. Do you happen to have gluten free vegan nut free vanilla cake recipe to share? I haven’t had much success with this one.
I’m so happy to hear it, Rhonda! 🙂 I haven’t worked on a gluten free vegan vanilla cake just yet. As soon as I do, and it’s as amazing as you deserve, I’ll share it. Happy baking!
Can you sub anything for maple syrup?
I haven’t tried it myself, but agave, brown rice syrup or honey (if not vegan) should be fine.
Would it be possible to make this recipe in a loaf pan (as a bread instead of muffins)?
Hi Andrea! Hm, that should work fine. Let me know how it goes!
I just made this in a 9×5 loaf pan and it worked well (was feeling too lazy to put into muffin tins, LOL)! Baked for 48 minutes at 350 degrees. Thanks, Beaming Baker, for dreaming up consistently good recipes! You’re my new go-to now that Minimalist Baker is no longer a vegan food blog.
★★★★★
Lol!!! I love that you just went and loafed this recipe up! 😉 Thank you, Amy, for giving my recipe a shot and letting me know how it turned out. Happy baking!!
Could I replace the oil with apple puree or a nut butter? Thanks
Hi Unity, try subbing the oil with apple purée and see how you like the texture first. If it’s too moist, leave out a tablespoon for the next batch. Enjoy!
These are delicious! I made a few subs- 1/2 oat flour and 1/2 GF all purpose flour, regular sugar instead of coconut, 1/2 fresh and 1/2 frozen blueberries, and apple cider vinegar because I didn’t have any lemon juice. They still ended up really tasty! Thanks!
★★★★★
Awesome! So glad to hear you enjoyed them with the subs Kat!
Just made this recipe @ 5:00am for my daughter’s breakfast, healthy and amazing. Beaming Baker does it AGAIN! Thank you! .
★★★★★
Fresh-baked muffins for breakfast?!? .. Is there anything better? So glad you’re continuing to enjoy my recipes, Kami!! Big hugs!!
Can I use Almond milk instead of non dairy milk?
Yep! I typically use almond milk in mine. 🙂
Can you use Honey instead of Maple syrup?
Hi Cindy! Yep, that should be fine. Happy baking!
I made these yesterday, but I didn’t have coconut sugar so I used erythritol along with the maple syrup. I got 10 muffins from the mix. I sprinkled a little flax meal on as well. Very good!
★★★★★
So cool that the erythritol worked! Thanks for letting me know about the substitute and your results. Happy you enjoyed my recipe! 🙂
This recipe sounds awesome! I’m planning on trying it out sometime next week. Could raw cane sugar possibly be used instead of coconut sugar?
Thanks Nyia! I think raw cane sugar would work just fine. Let me know how it turns out! 🙂 Happy baking!
Made the muffins today with the raw cane sugar, and they turned out great! Thanks so much for sharing this recipe!
★★★★★
Hi Nyia! Thanks so much for reporting back. 🙂 I’m so pleased to hear that you loved them. Happy eating! 😉
My new favorite muffin recipe. Added hemp seeds for additional plant powered protein and a little more milk as the seeds thickens the batter !
★★★★★
Oh that’s so wonderful to hear Tiff! Glad it worked out for you with the hemp seeds!
Um, yum! I think sifting the oat flour really helped. I also just added the maple syrup for sweetener and found it just right. This is my first vegan muffin attempt and it is delicious! Thank you so much for a fabulous recipe. Better yet my 2 year old and husband loved them too.
★★★★★
Yay!!! Oh yes, sifting the homemade oat flour really helps. 🙂 I’m truly so happy to hear that your very 1st vegan muffin attempt went wonderfully. Phew! Happy baking (and eating) to you and your fam. ❤️
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!!!
Oh my WOW!! Olivia, I am so thrilled to read your comment!! It is one of my biggest goals in life to show that healthy food can taste just as good as unhealthy food—especially when I make treats for my mom (who didn’t believe it til I started proving it lol). Your experience with your daughter is so inspiring and motivating for me. Three cheers for you for making her healthy treats from scratch!! (How lucky is she??) Can’t wait to see what you try next!
What did I do wrong?!
Mine turned out pretty badly.
Better was too dry, added a little bit more milk & coconut oil.
Taste was great but they resembled something like cookies rather than muffins !!!
P.s first time making something healthy with no butter etc ….
Hi Maria, oh no! It’s a bit hard to say what happened since I wasn’t there in the kitchen with you… 🙁 Let’s see: well, I definitely wouldn’t recommend altering the batter unless you’d already tried/baked the recipe and it didn’t suit you. Secondly, did you make any changes or subs to the recipe? For example, used coconut flour instead of oat flour? Or made your own homemade oat flour? I hope I can help! 🙂
Can you use Frozen Blueberries?
Hi Carly, that might work! I haven’t tried it myself… so let me know how it turns out! 🙂
It worked out great!
Awesome!! Thanks for letting me know! 🙂
I did and they were magic!
I used frozen and they worked out pretty good!
I’ve made these muffins multiple times now, and each time they’re amazing! I love Beaming Baker’s recipes. I omitted the coconut sugar altogether, and they were still very sweet! I added cardamom, nutmeg, and cinnamon too. Love this website!
★★★★★
Hi Mimsi! Woohoo!!!! I’m seriously so happy to hear all of this! 🙂 It’s so cool to hear about your changes & your add-ins. Isn’t cardamom the best? Big hugs!!!
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. These muffins taste super good refrigerated too, but I don’t mind cold food as a principle so that may just be my personal taste. I always love Beaming Baker’s recipes (you can’t go wrong!)
★★★★★
Yay!!!! Love that you couldn’t resist these, Isalee! ❤️❤️ Btw, this —> “I always love Beaming Baker’s recipes (you can’t go wrong!)” just MADE MY YEAR!! Big hugs & wishes for many, many more tasty, fun baking sessions for you, love! (With super cold treats!!)
Is it possible to use gluten free flour? Not GF oat flour? Thank you!
Hi Remi! Yep, that should work fine. 🙂
Will almond flour work?
Hi Mary, unfortunately, I wouldn’t recommend it. Oat flour is much drier & more absorbent of wet ingredients than almond flour.
Can i use gluten free all purpose flour instead of oat flour?
Hi Mariana! Yep, that should work fine. 🙂
Hi Demeter, You’ve done it again. Your muffins are cooling on the rack and now are ready to taste. They are fab. This is another successful recipe. Thanks once again. I really think alot of your capabilities as a recipe developer. I will be using this for my next shin-dig at church, of which many people are gluten sensitive.
Hi Dezi, I’m so happy to hear that you’ve enjoyed another one of my recipes! Your words and your compliments mean a lot to me. Hope everyone at church enjoys!
These are great! I used milk because that’s what I had, and avocado oil because my coconut oil smelled a bit off, and added some lemon zest.
Ooh smelly oil is no good. . So Happy to hear you enjoyed the muffins!
I love how packed with blueberries these muffins are! So delicious!
★★★★★
Exactly! Bursting with blueberries! .
These will be the best muffins to serve to my kids tomorrow to celebrate the first day of summer! They look like little bites of heaven!
★★★★★
Oh that sounds like so much fun! . Hope your kiddos enjoyed them!
My daughter loves blueberry muffins but she usually just picks out the blueberries! But not with these sweet treats; she gobbled up the whole thing!
★★★★★
LOL! Well I’m honored to hear she was such a fan of these! .
Sounds fantastic! Definitely having this for breakfast, such a perfect way to start the day!
★★★★★
Oh I couldn’t agree more Melanie!
Can we use regular milk instead non dairy milk if i am making non vegan muffins
Thanks
Anita
Hi Anita! I haven’t tried it, but that should work fine. Let me know how they turn out! 🙂
These muffins look so delicious! Definitely making a batch of these for breakfast tomorrow
★★★★★
Woohoo! Sounds like your gonna have one tasty breakfast! ..
They look bursting with fruity flavor!
★★★★★
Oh you know it Jade!
These muffins look so tender and perfect!
★★★★★
Oh yes, they have the best crumb! .
I loved these muffins! So easy to make and so delicious!
★★★★★
Fantastic! So happy to hear it Toni!
These blueberry muffins are LEGIT! I’m making them this weekend!
★★★★★
LOL thanks Lisa! . Can’t wait to hear what you think!
I’d love to have such a healthy snack to pack on my weekend trip. Thanks for sharing!
★★★★★
Yes, these would be perfect to bring on a trip!
Yum! The perfect brunch! Love that these are super healthy too!
★★★★★
Exactly! They’re a total win-win! .