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Vegan Blueberry Oat Muffins {oil-free, gluten-free}

VGF

Vegan blueberry oat muffins, made with ease in a blender! Made with oats and raw cashews, they are oil-free, gluten-free, and so delicious!
white plate with vegan oat blueberry muffins in pink muffin liners

Following in a trend I have been setting for myself for, oh, the past 5 years or so, I offer you a holiday-themed recipe…post-holiday.

Unlike past holidays, I will no longer beat myself anymore for this shortfall. Instead, I’m giving my tendencies a positive spin. I like to celebrate a holiday on the holiday, and, even better, continue enjoying the holiday for several days after. It takes a lot of pressure off of making a single day perfect (this is an especially good trick for birthdays; I highly recommend the birthday week).

Hence, to commemorate this 4th of July week, I offer my (patriotic) blueberry muffins, made vegan, oil-free, flourless, and gluten-free with the help of oats and raw cashews. They are:

  • Vegan
  • Gluten-free
  • Oil-free
  • Flourless
  • Super-easy to make
  • Delicious!

The blueberries this summer have been nothing short of glorious. I have been eating them by the fistful and freezing hoards, too.

white bowl filled with fresh blueberries

But there is something uniquely luscious about blueberries baked into a sweet, tender batter. The heat intensifies the flavor, and the contrast between golden crumbs and inky berries in a single mouthful is nothing short of summer bliss.

Make the Oat & Cashew Batter in a Blender

This easy muffin recipe is just such bliss. The batter could not be easier to prepare: simply blend oats and raw cashews in a blender until completely smooth (along with sweetener and leavening). The cashews deliver the fat, as well as structure to these tender, egg- and gluten-free muffins.

blue stoneware bowl filled with raw cashews

Divide the batter between lined muffin cups, avoiding the temptation of filling the cups too full!  If the cups are filled with too much batter, they will not rise properly. Use all 9 cups for the batter.

Once the batter is divided between the cups, divide the blueberries between the cups.

Use Other Fruits and Berries

Blueberries work best in this recipe, but blackberries and raspberries are great, too. Strawberries will not work; they have too much water to work in this recipe exactly as written, so save those for eating alongside.

Other summer fruits, besides berries, can work, especially stone fruits (e.g., apricots, nectarines and peaches).

These are worth turning on the oven, no matter the heat and humidity–happy eating, everyone!

More Vegan Oat Recipes to Try:

Vegan Oat Pancakes (No Bananas)

Copycat ZBAR Cookies

Irish Oat Scone Bread

3-Ingredient Oat Muffins

2-Ingredient Banana Oat Cookies

Print
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Vegan Blueberry Oat Muffins {oil-free, gluten-free}


  • Author: Camilla
  • Prep Time: 5 mins
  • Cook Time: 21 mins
  • Total Time: 26 mins
  • Yield: 9 muffins 1x

Description

Vegan blueberry oat muffins, made with ease in a blender! Made with oats and raw cashews, they are oil-free, gluten-free, and so delicious!


Ingredients

Scale

Instructions

  1. Preheat oven to 375F. Line 9 cups of a standard muffin tin with foil or paper liners.
  2. In a blender, process the oats, cashews, syrup, vanilla, salt, and water until completley smooth. Add the baking soda and blend to combine. Divide between the prepared muffin cups. Sprinkle blueberries on top of batter in each cup.
  3. Bake in the preheated oven for 17 to 21 minutes until risen,light golden brown and a toothpick inserted in center of muffin comes out clean. Cool 5 minutes in tin and then transfer muffins to a cooling rack to cool completely.

Notes

Storage: Store the muffins in an airtight container at (cool) room temperature for 1 day, in the refrigerator for 5 days or the freezer for 6 months.

  • Category: Breakfast, Bread, Muffins

Nutrition

  • Serving Size: 1 muffin
  • Calories: 148
  • Sugar: 9.7 g
  • Sodium: 72 mg
  • Fat: 4.5 g
  • Saturated Fat: 0.4 g
  • Carbohydrates: 24 g
  • Fiber: 2.7 g
  • Protein: 3.4 g
  • Cholesterol: 0 mg

Keywords: oats, muffins, vegan. blueberries, blueberry muffins, egg-free, dairy-free, cashews, gluten-free, blender

 

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Recipe rating

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Angela

Friday 12th of February 2021

This recipe is the bomb. It's super easy, sugar free (I used date syrup), oil-free and gluten-free. You'd think they wouldn't be very tasty, but they definitely are!

Camilla

Friday 12th of February 2021

Bombs away!!! :) So glad you love these, Angela.

J

Sunday 17th of January 2021

Could white beans replace the cashews?

Fareeda

Tuesday 4th of August 2020

I made these muffins yesterday. I replaced the water with apple juice.

I made them again today. Instead of cashews, I used hemp hearts. Both sets of muffins are really spongy and delicious. Thanks for the recipe.

Camilla

Tuesday 4th of August 2020

Wonderful, Fareeda!

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