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Vegan Blueberry Muffin Bars {gluten-free}

Portable vegan blueberry muffin bars are delicious, nutritious and easy to prepare! Made with oats and almond flour, they are naturally gluten-free & only 126 calories each!

bluberry oat bats on a piece of slate

Blueberry Muffin Bars for Breakfast

Summer is here in East Texas, and that means blueberries. You can pick your own blueberries at local farms, buy heaps of blueberries at the Farmer’s Market, and this weekend, you can celebrate all things blueberry at our annual blueberry festival.

And, yet, my otherwise fruit-loving child will not eat fresh blueberries. Grapes, yes, strawberries, absolutely, but for some reason beyond explanation, he thinks fresh blueberries are yucky.

But…he will gladly eat blueberries when they are baked into cookies, cakes, and muffins. Go figure, but also, thank goodness! Most recently, I’ve started making my own version of blueberry breakfast bars, perfect for heading off to soccer game, the swimming pool, playground picnics, and weekend adventures.

They are a huge hit–healthy, lightly sweet, and so delicious, they let the sweet tart-flavor of the blueberries shine!

bluberry oat bats on a piece of slate

Highlights of Vegan Blueberry Muffin Bars 

These bars are:

  • Vegan (egg-free and dairy-free)
  • Gluten-free
  • Easy to make
  • Naturally sweetened
  • Perfectly portable

bluberry oat bats on a piece of slate

All humility aside, these are must-make breakfast for summer – delicious, filling, & packed with whole foods. They also freeze beautifully, so make a double batch, individually wrap, and stick in the freezer for smart breakfasts all summer long – they will defrost in about 20-30 minutes (while the coffee brews and you’re getting dressed)! Easy!

Happy eating, everyone!

Related Posts

Yield: 10 bars

Vegan Blueberry Muffin Bars {gluten-free}

bluberry oat bats on a piece of slate

Portable vegan blueberry muffin bars will power you through the morning! Made with oats and almond flour, they are naturally gluten-free & only 126 calories each!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 1 and 2/3 cups (175 g) rolled oats, divided
  • 2/3 cup (75 g) almond flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 cup (125 mL) nondairy milk
  • 1/3 cup (75 mL) pure maple syrup
  • 1 and 1/2 teaspoons vanilla extract
  • 1 and 1/3 cups (253 g) blueberries


  1. Preheat oven to 350F. Line an 8-inch (20 cm)  square baking pan with parchment paper or foil; lightly spray or grease.
  2. In a food processor, process 2/3 cup (67 g) of the oats into a flour. Place oat flour, remaining oats, almond flour, baking powder and salt in a medium bowl, stirring to combine. Add the milk, maple syrup, and vanilla extract, stirring until well blended. Gently stir in the blueberries.
  3. Evenly spoon and spread batter into prepared pan, being careful not to break blueberries.
  4. Bake in the preheated oven for 18-22 minutes until golden brown and set at the center. Transfer to a cooling rack and cool completely in pan. Use foil or paper liner to remove bars and cut into 10 bars.


Storage: Store the cooled bars in an airtight container in the refrigerator for 1 week or individually wrap and freeze in an airtight container for up to 3 months.

Nutrition Information

Serving Size

1 bar

Amount Per Serving Calories 126Total Fat 4.2gSaturated Fat 0.2gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 69.7mgCarbohydrates 20.5gFiber 2.6gSugar 8.9gProtein 3.2g

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Tuesday 22nd of September 2020

Could you tell me something to sub the Almond flour with? My son can't eat nuts. Thank you


Monday 28th of December 2020

Hi Marcia, You can use any equal amount of ground seeds, such as suflower seeds, pumpkin seeds, hemp hearts, etc :)


Wednesday 5th of February 2020

Would this work with frozen blueberries? And if so, would I thaw them first, or just mix them in still frozen?


Wednesday 5th of February 2020

Hi Sera! Yes, you can definitely use frozen blueberries. When it comes to adding them to baked goods, I like to run the berries under warm water for about 30 seconds (to take off the initial chill), then pat them dry between paper towels. The baking time remains the same that way (or very close) and the berries do not bleed into the batter the way they do if they are completely thawed first. Cheers!

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