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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.
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.
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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📸 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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- Blueberry Yogurt Parfait
Healthy Vegan Gluten Free Blueberry Muffins
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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THESE ARE AMAZING
LOL thanks Jamie! 😊
Ok definitely didn’t think a blueberry muffin would necessarily blow my mind- but your recipe is magic.
Think the combo of coconut sugar + lemon + vanilla helps create something scrumptious.
Saving this one for many future uses.
Thank you (:
Ok, so your comment is AMAZING. I’m absolutely freaking thrilled that you loved my blueberry muffin recipe so much!!
I absolutely agree on the coconut sugar + lemon + vanilla trifecta being the key. There’s just something wonderful that happens when those three ingredients come together.
Thank you for your sweet comment, Jess. It means a lot to me. 🙂 Happy baking & even happier eating!!
Absolutely delicious! Used applesauce and nut butter instead of coconut oil. The whole batch was gone within minutes and kids were asking for more.
Thanks Laura! I seriously love hearing about your subs. 🙂 Applesauce and nut butter are such a delicious combo. As always, I can’t wait to see what BB recipe you try next. <3
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!