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Easy Healthy Blueberry Muffins Recipe – Moist Gluten Free Vegan Blueberry Muffins!

Published: Jun 6, 2019 · by Demeter | Beaming Baker 103 Comments · As an Amazon Associate I earn from qualifying purchases.

Healthy Moist Blueberry Muffins Recipe (V, GF): this gluten free vegan blueberry muffins recipe is quick ‘n healthy! It’s the best healthy moist blueberry muffins recipe from scratch! Dairy-Free, Refined Sugar-Free.

Healthy Moist Blueberry Muffins Recipe (V, GF): this gluten free vegan blueberry muffins recipe is quick ‘n healthy! It’s the best healthy moist blueberry muffins recipe from scratch! #Vegan #GlutenFree #Muffins #Blueberry #Healthy | Recipe at BeamingBaker.com

Who’s ready to make ALL the easy, amazing, quick and (someone hand me more adjectives!!) healthy moist blueberry muffins? 🙂

Today’s recipe is all about the healthy side of blueberry muffin goodness. It’s fresh-baked, it’s homemade, and it’s vegan, gluten-free, dairy-free, and, of course, refined sugar-free.

We’re starting June nicely, and we’ve been working up to something special—yummy, healthy treats! There’ve been the BEST gluten free oatmeal chocolate chip cookies (like, ever), healthy coconut breakfast cookies, fudgy vegan peanut butter swirl brownies, healthy lemon raspberry muffins, moist vegan gluten free zucchini bread and more (see: dreamy vegan lemon poppy seed almond bread).

Have you been enjoying this as much as I have? Please say yes! If not, I’ll simply dismiss myself into the kitchen to test more feverishly & further. I’ll even get Erik to wash dishes more vigorously!! (That should definitely help.)

Healthy Moist Blueberry Muffins Recipe (V, GF): this gluten free vegan blueberry muffins recipe is quick ‘n healthy! It’s the best healthy moist blueberry muffins recipe from scratch! #Vegan #GlutenFree #Muffins #Blueberry #Healthy | Recipe at BeamingBaker.com

Healthy Moist Blueberry Muffins Recipe – Easy Gluten Free Vegan Blueberry Muffins!

Without further ado, would you like to meet the latest entry to the Great Beaming Baker Gluten Free Vegan Muffin Bake-a-thon?? Yeah!!! Allow me to present my Healthy Moist Blueberry Muffins Recipe—it’s gluten free, vegan, quick ‘n easy to make… and just about the best way to learn how to make healthy vegan blueberry muffins from scratch!

Are you ready? Let’s muffin this!

How to Make Healthy Vegan Blueberry Muffins From Scratch

These healthy blueberry muffins are not only made from scratch, but also quick & easy to make! Simply sift together all the dry ingredients in a large bowl, then whisk together all the wet ingredients. Whisk the dry together with the wet to make the vegan blueberry muffin batter. Then, fold in blueberries. Pour the gluten free muffin batter into the muffin pan and bake. Cool and enjoy! Then, make this Vegan Gluten Free Blueberry Crisp. Cuz: yum!!

Healthy Moist Blueberry Muffins Recipe (V, GF): this gluten free vegan blueberry muffins recipe is quick ‘n healthy! It’s the best healthy moist blueberry muffins recipe from scratch! #Vegan #GlutenFree #Muffins #Blueberry #Healthy | Recipe at BeamingBaker.com

Can I add Bananas to this Gluten Free Vegan Blueberry Muffins Recipe?

Instead of giving you extensive notes on a risky substitute for these healthy moist blueberry muffins, try my Healthy Banana Blueberry Muffins Recipe. It’s also gluten free, vegan, healthy and made from scratch—with all the whole ingredients you love. You can also try folding blueberries into my Gluten Free Banana Oat Muffins (Vegan) or my Moist Banana Chocolate Chip Muffins.

Where can I find more Healthy Gluten Free Vegan Muffins made from scratch?

Glad you asked. 😉 I have A LOT of easy ‘n healthy gluten free vegan muffins made from scratch on Beaming Baker. Here are a few of my favorites:

  • Best Ever Healthy Chocolate Chip Muffins
  • Best Vegan Gluten Free Moist Chocolate Muffins Recipe
  • Banana Oatmeal Chocolate Chip Muffins
  • Easy Gluten Free Vegan Dark Chocolate Muffins
  • Easy Vegan Gluten Free Pumpkin Muffins Recipe

Can I Freeze this Healthy Moist Blueberry Muffins Recipe (Gluten Free)

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 moist blueberry muffins to thaw for about 30 minutes.

Healthy Moist Blueberry Muffins Recipe (V, GF): this gluten free vegan blueberry muffins recipe is quick ‘n healthy! It’s the best healthy moist blueberry muffins recipe from scratch! #Vegan #GlutenFree #Muffins #Blueberry #Healthy | Recipe at BeamingBaker.com

Tools for the Best Quick ‘n Healthy Blueberry Muffins from Scratch

Click the links below to check out my favorite tools & ingredients used to make this healthy moist blueberry muffins recipe.

  • Muffin Pan – such a great pan for baking the perfect healthy blueberry muffins!
  • Kitchen Toys! – Cupcake Muffin Holder: super nifty travel container for up to 24 muffins or cupcakes (with frosting). | 4 Event Timer: one of my favorite kitchen tools of all-time. It helps you keep track of the timing for 4 different events–so you can have multiple recipes baking at once & never forget what’s ready!
  • Homemade Oat Flour – my favorite, personal recipe for making oat flour out of gluten free rolled oats.
  • Gluten Free Oat Flour – sometimes it’s easier just to buy it! 😉 Also try gluten free all purpose flour as a swap.
  • Muffin Batter Scoop – an absolute baker’s essential. Great for uniform scooping of muffin batter.
  • Coconut Oil & Coconut Sugar – two of my favorite vegan gluten free baking essentials for the pantry!

So… whaddya think of my healthy moist blueberry muffins? Are they your soon-to-be favorite gluten free vegan blueberry muffins? Made from scratch? (Yeah, I said that with my chin up, proud as ever!) I hope you loved learning how to make healthy vegan blueberry muffins from scratch. I can’t wait to hear what you think. ‘Til then…

Sending you all my love and maybe even a dove, xo Demeter ❤️

Click below to Pin

Healthy Moist Blueberry Muffins Recipe (V, GF): this gluten free vegan blueberry muffins recipe is quick ‘n healthy! It’s the best healthy moist blueberry muffins recipe from scratch! #Vegan #GlutenFree #Muffins #Blueberry #Healthy | Recipe at BeamingBaker.com

Did you make this vegan blueberry muffin recipe? Take a pic & share it on Instagram with the hashtag #beamingbaker and tag @beamingbaker. I’d love to see it!

Easy Gluten Free Vegan Blueberry Muffins & More!

  • Healthy Banana Blueberry Muffins Recipe
  • Healthy Lemon Poppy Seed Muffins Recipe
  • Easy Vegan Gluten Free Pumpkin Muffins Recipe
  • Gluten Free Vegan Blueberry Applesauce Muffins
  • Healthy Pumpkin Oatmeal Muffins (Vegan, Gluten Free)
  • Healthy Lemon Blueberry Muffins
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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! #Healthy #Muffins #Vegan #GlutenFree #Blueberry | Recipe at BeamingBaker.com

Healthy Vegan Gluten Free Blueberry Muffins


★★★★★

5 from 29 reviews

  • Author: Demeter | Beaming Baker
  • Prep Time: 25 mins
  • Cook Time: 26 mins
  • Total Time: 51 minutes
  • Yield: 8-12 muffins 1x
Print Recipe
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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

Scale

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

  1. Preheat the oven to 350°F. Line a 12-cup muffin pan with muffin liners. Set aside.
  2. In a large bowl, sift together all the dry ingredients: oat flour, baking soda, baking powder and salt.
  3. 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.
  4. In a medium bowl, whisk together all wet ingredients: milk, lemon juice, oil, sugar, maple syrup and vanilla. Whisk until well incorporated.
  5. Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain. Fold in blueberries.
  6. 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.
  7. 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

  • Best Healthy Zucchini Muffins
  • Vegan Healthy Banana Blueberry Muffins Recipe
  • Best Ever Healthy Chocolate Chip Muffins

Equipment

Muffin Batter Scoop

Buy Now →
Nonstick Parchment Muffin Liners

Nonstick Parchment Muffin Liners

Buy Now →

Coconut Sugar 3pk

Buy Now →

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

  • 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

Did you make this recipe?

Tag @beamingbaker on Instagram and hashtag it #BeamingBaker

© 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.

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Related Vegan Gluten Free Recipes

Filed Under: 10 Ingredients or Less, Breakfast, Cakes, Cupcakes and Muffins, Dairy-Free, Featured, Featured Recipes, Fruit, Gluten Free, Muffins, Snacks, Vegan Tagged With: Blueberries, coconut oil, coconut sugar, Lemon Juice, Maple Syrup, Non-Dairy Milk, Oat Flour, Salt, vanilla

Reader Interactions

Comments

  1. Amor says

    April 9, 2021 at 7:21 pm

    Hi Demeter! Could I sub melted plant-based butter instead of coconut oil?

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      April 10, 2021 at 5:47 pm

      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.

      Reply
  2. Drew says

    March 9, 2021 at 12:13 am

    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!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      March 13, 2021 at 12:46 pm

      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!

      Reply
  3. Karen says

    February 25, 2021 at 1:05 pm

    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!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      March 1, 2021 at 10:00 am

      Wonderful! So great to hear you enjoyed the recipe Karen!

      Reply
  4. Ingie says

    December 30, 2020 at 11:38 pm

    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!

    Reply
  5. A says

    November 24, 2020 at 10:08 am

    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!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      November 24, 2020 at 11:16 am

      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!

      Reply
  6. marga says

    June 4, 2020 at 11:13 am

    Very delicious with lots of blueberries. I was wondering if you can use Stevia to replacle the sugar and reduce the calories.

    Reply
    • Demeter | Beaming Baker says

      June 5, 2020 at 2:56 pm

      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.

      Reply
    • Bianca says

      July 16, 2020 at 2:44 pm

      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!

      ★★★★★

      Reply
      • Demeter | Beaming Baker says

        July 18, 2020 at 11:35 am

        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!

        Reply
  7. Amy says

    May 23, 2020 at 9:10 pm

    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!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      May 26, 2020 at 3:47 pm

      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!

      Reply
  8. Pam says

    May 23, 2020 at 9:20 am

    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.

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      May 23, 2020 at 2:35 pm

      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!

      Reply
  9. Kelly Green Sowers says

    May 17, 2020 at 10:32 am

    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.

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      May 18, 2020 at 4:53 pm

      I’m so glad you enjoyed my recipe, Kelly! Your additions sound so wonderful and delicious. Happy eating! 🙂

      Reply
  10. Pam says

    May 15, 2020 at 9:48 am

    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.

    Reply
    • Demeter | Beaming Baker says

      May 15, 2020 at 2:08 pm

      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. 🙂

      Reply
      • Pam says

        May 15, 2020 at 4:28 pm

        Oh so you yourself do use large instead of extra large?

        Reply
        • Demeter | Beaming Baker says

          May 16, 2020 at 12:01 pm

          Yes, I use the “large” cups from this brand which are actually standard size. Happy baking!

          Reply
  11. Jenny says

    April 29, 2020 at 7:16 am

    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!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      April 29, 2020 at 6:15 pm

      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)! 🙂

      Reply
  12. Shelley Bata says

    April 25, 2020 at 8:47 am

    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?

    Reply
    • Demeter | Beaming Baker says

      April 28, 2020 at 9:55 am

      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! 🙂

      Reply
    • Joanna says

      February 13, 2021 at 12:25 am

      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

      Reply
  13. Rhonda says

    April 9, 2020 at 7:42 am

    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.

    Reply
    • Demeter | Beaming Baker says

      April 10, 2020 at 5:21 pm

      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!

      Reply
    • Priyanka says

      July 12, 2020 at 5:59 pm

      Can you sub anything for maple syrup?

      Reply
      • Demeter | Beaming Baker says

        July 13, 2020 at 10:01 am

        I haven’t tried it myself, but agave, brown rice syrup or honey (if not vegan) should be fine.

        Reply
  14. Andrea says

    April 5, 2020 at 3:24 pm

    Would it be possible to make this recipe in a loaf pan (as a bread instead of muffins)?

    Reply
    • Demeter | Beaming Baker says

      April 7, 2020 at 9:51 am

      Hi Andrea! Hm, that should work fine. Let me know how it goes!

      Reply
    • Amy says

      May 9, 2020 at 1:59 pm

      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.

      ★★★★★

      Reply
      • Demeter | Beaming Baker says

        May 11, 2020 at 4:58 pm

        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!!

        Reply
  15. Unity says

    April 1, 2020 at 8:58 am

    Could I replace the oil with apple puree or a nut butter? Thanks

    Reply
    • Demeter | Beaming Baker says

      April 2, 2020 at 4:02 pm

      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!

      Reply
  16. Kat says

    March 5, 2020 at 1:59 pm

    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!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      March 7, 2020 at 2:04 pm

      Awesome! So glad to hear you enjoyed them with the subs Kat!

      Reply
  17. Kami says

    February 19, 2020 at 4:28 am

    Just made this recipe @ 5:00am for my daughter’s breakfast, healthy and amazing. Beaming Baker does it AGAIN! Thank you! .

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      February 21, 2020 at 12:14 pm

      Fresh-baked muffins for breakfast?!? .. Is there anything better? So glad you’re continuing to enjoy my recipes, Kami!! Big hugs!!

      Reply
  18. Cindy says

    January 8, 2020 at 10:42 am

    Can I use Almond milk instead of non dairy milk?

    Reply
    • Demeter | Beaming Baker says

      January 9, 2020 at 3:29 pm

      Yep! I typically use almond milk in mine. 🙂

      Reply
  19. Cindy says

    January 8, 2020 at 10:39 am

    Can you use Honey instead of Maple syrup?

    Reply
    • Demeter | Beaming Baker says

      January 9, 2020 at 3:29 pm

      Hi Cindy! Yep, that should be fine. Happy baking!

      Reply
  20. Jeanne says

    January 5, 2020 at 2:32 pm

    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!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      January 7, 2020 at 11:19 am

      So cool that the erythritol worked! Thanks for letting me know about the substitute and your results. Happy you enjoyed my recipe! 🙂

      Reply
  21. Nyia says

    January 3, 2020 at 6:30 am

    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?

    Reply
    • Demeter | Beaming Baker says

      January 3, 2020 at 1:21 pm

      Thanks Nyia! I think raw cane sugar would work just fine. Let me know how it turns out! 🙂 Happy baking!

      Reply
      • Nyia George says

        January 6, 2020 at 6:54 pm

        Made the muffins today with the raw cane sugar, and they turned out great! Thanks so much for sharing this recipe!

        ★★★★★

        Reply
        • Demeter | Beaming Baker says

          January 7, 2020 at 11:37 am

          Hi Nyia! Thanks so much for reporting back. 🙂 I’m so pleased to hear that you loved them. Happy eating! 😉

          Reply
  22. Tiff says

    December 18, 2019 at 6:34 am

    My new favorite muffin recipe. Added hemp seeds for additional plant powered protein and a little more milk as the seeds thickens the batter !

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      December 20, 2019 at 1:56 pm

      Oh that’s so wonderful to hear Tiff! Glad it worked out for you with the hemp seeds!

      Reply
  23. ann says

    December 6, 2019 at 5:48 pm

    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.

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      December 7, 2019 at 2:30 pm

      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. ❤️

      Reply
  24. Olivia Thatcher says

    November 14, 2019 at 10:21 pm

    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!!!

    Reply
    • Demeter | Beaming Baker says

      November 19, 2019 at 11:59 am

      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!

      Reply
  25. Maria says

    October 14, 2019 at 4:00 am

    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 ….

    Reply
    • Demeter | Beaming Baker says

      October 14, 2019 at 1:06 pm

      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! 🙂

      Reply
  26. Carly says

    October 13, 2019 at 3:37 pm

    Can you use Frozen Blueberries?

    Reply
    • Demeter | Beaming Baker says

      October 14, 2019 at 1:08 pm

      Hi Carly, that might work! I haven’t tried it myself… so let me know how it turns out! 🙂

      Reply
      • Carly says

        October 19, 2019 at 7:40 pm

        It worked out great!

        Reply
        • Demeter | Beaming Baker says

          October 20, 2019 at 12:11 pm

          Awesome!! Thanks for letting me know! 🙂

          Reply
    • Olivia Thatcher says

      November 14, 2019 at 10:22 pm

      I did and they were magic!

      Reply
  27. Mimsi J. says

    September 17, 2019 at 8:58 pm

    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!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      September 18, 2019 at 3:21 pm

      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!!!

      Reply
  28. Isalee says

    September 10, 2019 at 2:58 am

    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!)

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      September 11, 2019 at 5:24 pm

      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!!)

      Reply
  29. Remi says

    August 13, 2019 at 6:07 pm

    Is it possible to use gluten free flour? Not GF oat flour? Thank you!

    Reply
    • Demeter | Beaming Baker says

      August 16, 2019 at 5:28 pm

      Hi Remi! Yep, that should work fine. 🙂

      Reply
  30. Mary says

    July 26, 2019 at 7:58 am

    Will almond flour work?

    Reply
    • Demeter | Beaming Baker says

      July 27, 2019 at 8:38 am

      Hi Mary, unfortunately, I wouldn’t recommend it. Oat flour is much drier & more absorbent of wet ingredients than almond flour.

      Reply
  31. Mariana says

    July 22, 2019 at 11:54 pm

    Can i use gluten free all purpose flour instead of oat flour?

    Reply
    • Demeter | Beaming Baker says

      July 24, 2019 at 12:00 pm

      Hi Mariana! Yep, that should work fine. 🙂

      Reply
  32. dezi says

    July 12, 2019 at 1:24 pm

    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.

    Reply
    • Demeter | Beaming Baker says

      July 15, 2019 at 4:39 pm

      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!

      Reply
  33. Amy C. says

    June 13, 2019 at 10:16 am

    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.

    Reply
    • Demeter | Beaming Baker says

      June 14, 2019 at 11:09 am

      Ooh smelly oil is no good. . So Happy to hear you enjoyed the muffins!

      Reply
  34. Catalina says

    June 8, 2019 at 3:15 am

    I love how packed with blueberries these muffins are! So delicious!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      June 10, 2019 at 1:19 pm

      Exactly! Bursting with blueberries! .

      Reply
  35. Beth Pierce says

    June 7, 2019 at 8:29 pm

    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!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      June 10, 2019 at 1:18 pm

      Oh that sounds like so much fun! . Hope your kiddos enjoyed them!

      Reply
  36. Sara Welch says

    June 7, 2019 at 8:17 pm

    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!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      June 10, 2019 at 1:17 pm

      LOL! Well I’m honored to hear she was such a fan of these! .

      Reply
  37. Melanie Bauer says

    June 7, 2019 at 9:50 am

    Sounds fantastic! Definitely having this for breakfast, such a perfect way to start the day!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      June 10, 2019 at 1:14 pm

      Oh I couldn’t agree more Melanie!

      Reply
  38. Anita says

    June 7, 2019 at 6:22 am

    Can we use regular milk instead non dairy milk if i am making non vegan muffins
    Thanks
    Anita

    Reply
    • Demeter | Beaming Baker says

      June 7, 2019 at 4:39 pm

      Hi Anita! I haven’t tried it, but that should work fine. Let me know how they turn out! 🙂

      Reply
  39. Vik says

    June 7, 2019 at 12:19 am

    These muffins look so delicious! Definitely making a batch of these for breakfast tomorrow

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      June 7, 2019 at 4:40 pm

      Woohoo! Sounds like your gonna have one tasty breakfast! ..

      Reply
  40. Jade Manning says

    June 6, 2019 at 3:34 pm

    They look bursting with fruity flavor!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      June 10, 2019 at 1:13 pm

      Oh you know it Jade!

      Reply
  41. Tanya Schroeder says

    June 6, 2019 at 9:36 am

    These muffins look so tender and perfect!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      June 6, 2019 at 11:31 am

      Oh yes, they have the best crumb! .

      Reply
  42. Toni says

    June 6, 2019 at 9:24 am

    I loved these muffins! So easy to make and so delicious!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      June 6, 2019 at 11:30 am

      Fantastic! So happy to hear it Toni!

      Reply
  43. Lisa | Garlic & Zest says

    June 6, 2019 at 9:15 am

    These blueberry muffins are LEGIT! I’m making them this weekend!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      June 6, 2019 at 11:30 am

      LOL thanks Lisa! . Can’t wait to hear what you think!

      Reply
  44. Alina | Cooking Journey Blog says

    June 6, 2019 at 9:10 am

    I’d love to have such a healthy snack to pack on my weekend trip. Thanks for sharing!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      June 6, 2019 at 10:42 am

      Yes, these would be perfect to bring on a trip!

      Reply
  45. kim says

    June 6, 2019 at 8:53 am

    Yum! The perfect brunch! Love that these are super healthy too!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      June 6, 2019 at 10:42 am

      Exactly! They’re a total win-win! .

      Reply

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I'm Demeter! Here, you'll find a warm & friendly community for delicious plant-based, whole food recipes. :) I'm so happy to share in these kitchen adventures with you.

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