In less than 30 minutes (start to finish), make a batch of my delectable coconut flour oat blueberry muffins! Made in one bowl, they are vegan, oil-free, gluten-free and lightly sweetened. You will love them!
Yes, they are every bit as good as they look, perhaps even better. I am trying (and failing) to type and eat one at the same time. Pardon me while I gobble the remaining crumbs…
They are also simple and straightforward to make, a requirement I have for all muffin recipes. No one needs complicated muffins.
These humble yet wonderful muffins are:
- Vegan (egg-free & dairy-free}
- Low in calories (107 per muffins)
- Low in sugar
- Made in one bowl (minimal cleanup :))
- Fast & easy to prepare
Ingredients for Easy Vegan Oil-Free Blueberry Muffins
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.
The recipe ingredients are minimal (as muffins should be 😊):
- rolled oats, ground into flour (or pre-made oat flour)
- coconut flour
- whole psyllium husks (or flaxseed meal, or ground chia seeds)
- coconut sugar (or the sweetener of your choice)
- vanilla extract
- cider vinegar (or any light-colored vinegar)
- nondairy milk
- baking powder, baking soda, and salt
An equal amount of brown sugar, or the granulated sweetener of your choice, can be used in place of the coconut sugar.
An equal amount of liquid sweetener can also be used. There is no need to adjust the liquid ingredients, even if swapping in liquid sweetener.
How to Make Coconut Flour Oat Blueberry Muffins
Step One: Preheat the Oven and Prepare the Muffin Tin
Preheat the oven to 350F (180C).
Step Two: Process Oats into Flour
In a blender, food processor or small coffee grinder, process the oats into a very fine flour.
If you have ready-to use oat flour, skip this step. I have notes in the recipe card at the end of the post for using ready-made oat flour.
Step Three: Whisk the Dry Ingredients
Step Four: Whisk in the Wet Ingredients
Stir the milk, vinegar, and vanilla extract into the dry ingredients until completely blended and no dry ingredients remain. The batter will look somewhat loose upon initial mixing. It will thicken within a minute or so.
Step Five: Fold in the Blueberries
Immediately after mixing the batter, fold in the blueberries I say immediately because the batter thickens quickly. It is easier to stir the berries into the looser, initially mixed batter.
Step Six: Divide the Batter
Divide the blueberry muffin batter evenly between the eight prepared muffin cups.
Step Seven: Bake the Muffins
Bake the muffins in the preheated 350F (180C) oven for 18 to 22 minutes until light golden brown. A toothpick inserted near the middle of one muffins should come out with only a few moist crumbs attached (unless the tester hits a blueberry and has blueberry juice on it).
Step Eight: Remove from Muffin Tin & Cool
What is the texture & taste of the blueberry muffins?
Texture: The muffins are soft, bread-y (not gooey, like some coconut flour baked goods can be) and fine-textured. They are very filling, too.
Taste: The muffins are lightly sweet and bursting with blueberries. I think three tablespoons of coconut sugar is just right, but feel free to add more (or slightly less).
How should I store the Coconut Flour Oat Blueberry Muffins?
Store the cooled muffins in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, and the freezer for up to 6 months.
Can I use different flours (in place of coconut & oat)?
No, I do not recommend it. This recipe is designed around the unique qualities of coconut flour and oat flour.
Can I use different fruits (instead of blueberries)?
Yes! An equal amount of other berries, such as raspberries and blackberries, can be used in place of the blueberries. I do not recommend strawberries (because of their high water content).
You can also use diced firm fruits, such as apples, peaches or apricot, or dried fruits (such as raisins, cranberries, chopped dates, etc.).