Oil-Free Vegan Blueberry Oat Muffins (Gluten-Free)

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.

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. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

• rolled oats (certified GF, needed)
• baking powder
• unsweetened applesauce
• tahini or runny nut/seed butter (e.g., try my DIY almond butter, sunflower seed butter, or pepita butter)
• pure maple syrup
• vanilla extract
• blueberries

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

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

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

Step Three: Divide the Batter

Divide the batter evenly between the prepared muffin cups.

Step Three: Bake the Muffins

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

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!

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