Vegan Recipes

Vegan Blueberry Oat Muffins

Experience the perfect union of wholesome goodness and vibrant flavors with our Vegan Blueberry Oat Muffins. These delectable treats are a testament to the magic of plant-based baking, combining the natural sweetness of blueberries with the hearty texture of oats. Whether you’re starting your day with a nutritious breakfast or enjoying a delightful snack, these muffins are a delightful way to incorporate nourishing ingredients into your diet. Bursting with juicy blueberries and the comforting essence of oats, these Vegan Blueberry Oat Muffins are a true reflection of the joys of vegan baking.

Vegan Blueberry Oat Muffins Recipe:


  • 1 1/2 cups rolled oats
  • 1 cup unsweetened almond milk (or any preferred plant-based milk)
  • 1 tablespoon apple cider vinegar
  • 1 1/2 cups all-purpose flour or whole wheat flour
  • 1/2 cup coconut sugar or your preferred sweetener
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup coconut oil or vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries


  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a bowl, combine the rolled oats and almond milk. Add the apple cider vinegar and mix well. Let the mixture sit for about 10 minutes to allow the oats to soften.
  3. In a separate bowl, whisk together the flour, coconut sugar, baking powder, baking soda, and salt.
  4. Add the coconut oil and vanilla extract to the oat mixture and stir to combine.
  5. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay.
  6. Gently fold in the blueberries, being careful not to crush them.
  7. Using an ice cream scoop or a spoon, divide the batter evenly among the muffin cups, filling them about two-thirds full.
  8. Bake the muffins in the preheated oven for about 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Once baked, remove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Facts:
  • Servings: Makes about 12 muffins
  • Serving Size: 1 muffin

Per Serving:

  • Calories: ~180
  • Total Fat: ~8g
  • Saturated Fat: ~6g
  • Cholesterol: 0mg
  • Sodium: ~120mg
  • Total Carbohydrates: ~25g
  • Dietary Fiber: ~2g
  • Sugars: ~9g
  • Protein: ~2g

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