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Oil-Free Vegan Blueberry Oat Muffins (GF)

Oil-free vegan blueberry oat muffins are the delicious, wholesome breakfast you are craving! They are gluten-free, too, and super fast and easy to make.

oil-free vegan blueberry oat muffin on a white plate

Warning: these muffins are addictive. In the most wonderful way!

My husband and I have already eaten our way through four of them in one day. Because they are so healthy, too, we’re telling ourselves we did for medicinal purposes.

I buy ridiculous amounts of blueberries whenever they are on sale (clarification: ridiculous according to my husband and son; rational . I love gobbling them plain, in yogurt, for breakfast, lunch and snacks, and with a bit of nondairy milk and maple syrup, for dessert.

To use up more of the berries, I often switch into baking mode. I love the way the heat of the oven intensifies the sweet, deep flavor of the berries. These easy, wholesome oat muffins showcase baked blueberry goodness!

Recipe Benefits

  • Vegan (egg-free, dairy-free)
  • Gluten-Free
  • Oil-free
  • Flourless
  • Super healthy
  • Super easy to make

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

ingredients for oil-free vegan oat blueberry muffins, all in clear glass bowls

You will also need some water and optional salt.

How to Make Oil-Free Vegan Blueberry Oat Muffins

Note that the complete directions are also in the recipe card below.

Step One: Preheat Oven & Prepare Muffin Tin

Preheat the oven to 375F (190C). Line seven cups of a standard muffin tin with paper, foil, or silicone liners.

Step Two: Blend the Batter

overhead shot of batter for oat muffins in a blender

Place all of the ingredients, except the baking powder and blueberries, in a blender. Blend until completely smooth, stopping the scrape the sides of the container as needed.

Add the baking powder and blend to combine.

Step Three: Add the Blueberries

clear glass bowl full of oil-free vegan oat blueberry muffins batter and topped with blueberries

Pour the batter into a medium mixing bowl and stir in the blueberries.

Step Three: Divide the Batter

unbaked blueberry oat muffin batter in muffin cups

Divide the batter evenly between the prepared muffin cups.

Step Three: Bake the Muffins

overhead photo of baked blueberry muffins in a muffin tin

Bake the muffins in the preheated oven for 20 to 24 minutes until golden brown and set at the centers (insert a toothpick in the center; it should come out with only a few moist crumbs attached).

Step Three: Cool the Muffins

oil-free vegan pat blueberry muffins cooling on a cooling rack

Transfer the tin to a cooling rack and cool 5 minutes. Remove the muffins from the muffin tin and cool completely on the rack.

FAQ

How Should I Store the Muffins?

Store the cooled muffins in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week or the freezer for up to 6 months.

What Can I Use in Place of Blueberries?

You can use an equal amount of fresh raspberries, blackberries, or diced firm fruit, such as apples, apricots or peaches. I do not recommend strawberries (the water content is too high). You can also swap the blueberries for dried fruit, freeze-fried fruit, chocolate chips, chopped nuts or chopped seeds.

What is a Good Substitute for the Maple Syrup?

You can use an equal amount of coconut sugar, brown rice syrup, agave nectar, or honey (if not vegan).

Happy baking!

Related Recipes

oil-free vegan pat blueberry muffins cooling on a cooling rack

Oil-Free Vegan Blueberry Oat Muffins (GF)

Yield: 7 muffins
Prep Time: 5 minutes
Cook Time: 24 minutes
Total Time: 29 minutes

Oil-free vegan blueberry oat muffins are the delicious, wholesome breakfast you are craving! They are gluten-free, too, and super fast and easy to make.

Ingredients

  • 1 and 1/4 cups (125 g) rolled oats (certified GF, needed)
  • 1/8 teaspoon salt (adjust as desired)
  • 1/2 cup unsweetened applesauce
  • 1/2 cup water
  • 3 tablespoons (45 mL) tahini or runny nut/seed butter
  • 2 and 1/2 tablespoons (37 mL) pure maple syrup
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 3/4 cup blueberries

Instructions

  1. Preheat oven to 375F (190C). Line 7 cups of a standard size muffin tin with paper, foil or silicone liners.
  2. In a blender, process all of the ingredients EXCEPT the baking powder and blueberries until completely blended and smooth, stopping to scrape down the sides of the container, as needed.
  3. Stop the blender and add the baking powder. Blend until combined. Scrape into a medium mixing bowl and stir in the blueberries.
  4. Divide batter equally between the seven prepared cups.
  5. Bake in the preheated oven for 20 to 24 minutes until tops of muffins appear dry and a toothpick inserted in center of muffin comes out with only moist crumbs attached.
  6. Cool 5 minutes in pan before removing to cooling rack.

Notes

Storage: Store the cooled muffins in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week or the freezer for up to 6 months.

Blueberry Alternatives: You can use an equal amount of fresh raspberries, blackberries, or diced firm fruit, such as apples, apricots or peaches. I do not recommend strawberries (the water content is too high). You can also swap the blueberries for dried fruit, freeze-fried fruit, chocolate chips, chopped nuts or chopped seeds.

Alternatives for Maple Syrup: You can use an equal amount of coconut sugar, brown rice syrup, agave nectar, or honey (if not vegan).

Nutrition Information
Yield 7 Serving Size 1
Amount Per Serving Calories 148Total Fat 5gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 128mgCarbohydrates 23gFiber 3gSugar 8gProtein 4g

The nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although powerhungry.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands and optional ingredients can change the nutritional information in any given recipe.

Did you make this recipe?

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Daryl

Saturday 22nd of July 2023

I can't have apples, so I used a banana instead, and am surprised how well they turned out. I'm guessing there was something else that I should have altered to improve the texture a bit, but overall they are pretty tasty -- and it gave me eight muffins so I'm happy I won't dread eating them! If anyone has any other thoughts on what to use to substitute apple sauce, I'm all ears. (I can't have pear either, sadly.)

Camilla

Wednesday 26th of July 2023

How clever, Daryl! Glad they worked out :). Here is one sub that a reader taught me a few years ago: pureed, uncooked fresh zucchini or summer squash in place of applesauce or banana. You can add a bit of additional sweetener to make up for the lack of sweetness, but it works beautifully! You can also freeze the puree (e.g., in 1/4 cup or 1/2 cup amounts).

Amanda

Saturday 8th of April 2023

Hello! Recipe looks great, can't wait to try it! Just confirming, you have 1 tsp of baking powder in the recipe twice, I'm guessing that's a typo? Or do you put one in the blender and one in with the blueberries? Thanks!

Camilla

Tuesday 11th of April 2023

Thank you for catching that, Amanda! Corrected :)

Vegan Gluten-Free Banana Oat Muffins (healthy) | power hungry

Sunday 12th of July 2020

[…] Oat & Almond Blueberry Muffins  […]

Camilla

Saturday 5th of July 2014

Hi Sophie!

Yay, I'm glad you're getting the whol grain baking bug, too. I'll be peaking at your blog, as usual!

Camilla

Saturday 5th of July 2014

Mercy! Yes, let's talk before you go! Pasadena is a family haunt: that's where my grandparents lived when I was growing up, and I was just there again last August. So much beauty, not to mention extensive yumminess to be found. And I love the Huntington!!! Have a great time!

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