These Gluten-Free Vegan Blueberry Oatmeal Muffins are moist and fluffy, slightly chewy and filled with jammy blueberries!
Why you’ll love these Gluten-Free Vegan Blueberry Oatmeal Muffins:
- they’re undetectably vegan and gluten-free
- they’re seriously moist
- they’re slightly chewy
- they’re nutty
- they’re secretly healthy
- they’re filling and satisfying
- they’re a source of protein and fibre
- they’re refined sugar free
- they’re easy to make
- they’re ready in just 35 minutes
- they’re made in one bowl!
How to make these Gluten-Free Vegan Blueberry Oatmeal Muffins
Scroll down to the bottom of the post to make the recipe.
- Mix together all the ingredients in a
.
Tip: Use a 
- Divide the batter between muffin cases in a
- Sprinkle over oats to decorate.
- Bake for 20 minutes.
How long do these Blueberry Oatmeal Muffins keep for?
Though these Blueberry Oatmeal Muffins do taste best when fresh, they keep well covered in the fridge for up to a few days, and freeze well too, which makes them great for a quick breakfast. If you have just taken them out of the fridge of freezer, I’d recommend warming them up in an oven toaster if you have one.
Substitutions you can make to this recipe:
- you can use any type of oil: coconut oil, olive oil or vegetable oil
- you can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc
- you can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc
- you can substitute the ground almonds (almond meal) with ground walnuts
- for a nut-free version: substitute the ground almonds (almond meal) with ground sunflower seeds or use 30g (1/4 cup) coconut flour instead of 150g (1 1/4 cup) ground almonds
- you can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you’re not gluten-free
- you can use either fresh or frozen blueberries
- if you’re not into blueberries, you can use any other type of similar fruit such as raspberries, blackberries or cherries, or dried fruit such as raisins, dried cranberries or chopped dates.
More gluten-free vegan muffin recipes:
- Carrot Muffins
- Blueberry Banana Bread Muffins
- Chocolate Muffins
- Lemon Poppy Seed Muffins
- Apple Muffins
- Pumpkin Muffins
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Gluten-Free Vegan Blueberry Oatmeal Muffins
These Gluten-Free Vegan Blueberry Oatmeal Muffins are moist and fluffy, slightly chewy and filled with jammy blueberries!
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 muffins
Calories: 328kcal
Ingredients
- 60 g coconut oil (or sub olive or vegetable oil)
- 250 ml unsweetened almond milk (or any other plant-based milk)
- 1 tablespoon apple cider vinegar (ensure gluten-free if necessary)
- 8 tablespoons maple syrup (or sub any other sweetener)
- 1 teaspoon vanilla extract
- Pinch salt
- 150 g ground almonds (almond meal) *
- 75 g rolled oats (ensure gluten-free if necessary)
- 150 g gluten-free flour blend (or sub plain flour if not gluten-free)
- 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
- 1/4 teaspoon bicarbonate of soda (baking soda)
- 100 g fresh blueberries
To decorate:
- Rolled oats (ensure gluten-free if necessary)
Instructions
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
- Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
- Once melted, add the milk to the same bowl along with the vinegar, maple syrup, vanilla, salt, ground almonds and oats
- Sift in the flour, baking powder and bicarbonate of soda
- Mix well, adding a tiny splash more milk if it’s looking too dry
- Add the fresh blueberries and fold in gently, to make sure you don’t crush them
- Transfer the mixture between 8 muffin cases in a muffin tin
- Sprinkle over oats to decorate
- Bake in the oven for 20 minutes until risen and an inserted skewer comes out clean
- Tastes best when fresh, but keeps covered in the fridge for up to a few days
Notes
**You can alternatively use 
almond flour
Though these muffins do obviously taste best when fresh, they keep well covered in the fridge for up to a few days, and freeze well too. If you have just taken them out of the fridge of freezer, I'd recommend warming them up in an oven toaster if you have one.
almond flour
Though these muffins do obviously taste best when fresh, they keep well covered in the fridge for up to a few days, and freeze well too. If you have just taken them out of the fridge of freezer, I'd recommend warming them up in an oven toaster if you have one.Nutrition Facts
Gluten-Free Vegan Blueberry Oatmeal Muffins
Amount Per Serving
Calories 328
Calories from Fat 162
% Daily Value*
Total Fat 18g
28%
Saturated Fat 7g
35%
Sodium 77mg
3%
Potassium 113mg
3%
Total Carbohydrates 37g
12%
Dietary Fiber 5g
20%
Sugars 14g
Protein 7g
14%
Vitamin A
0.1%
Vitamin C
1.5%
Calcium
12.5%
Iron
9.7%
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!
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Bryan Martinez
I love the look of the muffins, they look so soft! I’ll have to make time this weekend to bake them, thank you!
Rhian Williams
They are, thank you so much! Hope you’ll love them!
Maridadi
Nice looking recipe! You did such a good job of pre answering odd questions. Could I clarify a few things anyway please? How many millilitres is 60 grams of oil? Table spoon/dessert spoons, even teaspoon are different in almost every country. Could you clarify what size of spoon you are using in terms of grams for this recipe? Thank you so much 😊 Happy new year to you.
Rhian Williams
Thank you! I would use 40ml oil. A tablespoon is 15g and a teaspoon is 5g. Hope that helps! Happy new year!
Sierrah
I’m sorry but I couldn’t even stomach them. I almost vomited after one bite. Are you sure it’s suppose to be a 1tbs of apple cider vinegar? All I could taste was apple cider vinegar and baking soda and it was unbearable. I really wanted to like these and I’m upset about wasting all of these expensive ingredients.
Rhian Williams
Thank you so much for your feedback, I’m so sorry to hear that. 1 tablespoon apple cider vinegar is the right quantity, and the amount of baking soda is so minimal that you shouldn’t be able to taste it. I think it may have been a strong taste of baking powder that was the issue – the taste can really vary between brands and some taste very strong. I use Dove’s Farm baking powder and it doesn’t taste strong at all, but other brands I have used in the past have had a very strong taste. So sorry again about your experience.
Sierra Rose
I made these and they were a MAJOR hit! SO delicious! I added a few dried cranberries on top on a few of the muffins, they tasted really good! I will be making these again. What a great website!
Rhian Williams
Thank you so much, so glad you liked them!! Dried cranberries sound like a great idea!