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.

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

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

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.

Looking for more delicious healthy muffins? Try my Healthy Lemon Raspberry Muffins, Gluten Free Vegan Dark Chocolate Muffins, and my Gluten Free Banana Oat Muffins. If you’re craving something savory, you should also try these Gluten Free Crescent Rolls. And for those of you who love frozen breakfast delights, check out my 3 Ingredient Frozen Yogurt Bites.

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

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.

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

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

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

📸 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! 📸

Delicious Healthy Vegan Gluten Free Muffins & More

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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


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5 from 50 reviews

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

Units Scale

Dry Ingredients

  • 2 cups gluten free oat flour – if using homemade oat flour, make sure it’s very finely ground (not coarse)*
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Wet Ingredients

Add-in Ingredients

  • 1 1/2 cups fresh blueberries

Optional Topping

  • 23 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

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 ToolsCupcake Muffin HolderCitrus SqueezerMuffin Pans (2pk) | Cooling Rack | Flour Sifter | Mixing Bowls | 4 Event Timer | for perfect domed topsTrigger 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

This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you.

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161 Comments

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

    1. 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.

    2. 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!






  2. 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!






    1. 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!

  3. 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.






    1. 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!

  4. 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.






  5. 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.

  6. 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!






  7. 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?

    1. 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! 🙂

    2. 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

      1. 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

      2. 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! 🙂

      3. 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!

  8. 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.

    1. 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.






  9. 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!






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






  11. 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!






  12. 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?

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






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






  14. 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.






    1. 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. ❤️

  15. 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!!!

    1. 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!

  16. 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 ….

    1. 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! 🙂