These vegan, gluten-free blueberry muffins are my favorite—easy, moist, and made with wholesome ingredients. This healthy blueberry muffin recipe uses oat flour and simple pantry staples to deliver tender, flavorful muffins perfect for breakfast or a snack.
Mother’s Day is coming up—planning to bake something special? These muffins are a thoughtful, homemade treat that’s both delicious and nourishing. They’re naturally vegan and gluten free, so they’re great for many dietary needs.
Whether you need vegan gluten-free muffins or simply a healthier blueberry muffin, this recipe fits the bill. It’s straightforward, uses oat flour, and highlights fresh blueberries for natural sweetness and color.
Ready to bake? Let’s get started.
How to Make Healthy Vegan Gluten Free Blueberry Muffins
Preheat the Oven
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with liners and set it aside.
Sift the Dry Ingredients
In a large bowl, sift together the dry ingredients: gluten-free oat flour, baking soda, baking powder, and salt.
Whisk the Wet Ingredients
Warm the non-dairy milk slightly, then combine it with fresh lemon juice, melted coconut oil, coconut sugar, maple syrup, and vanilla extract. Whisk until smooth and well combined.
Combine Wet & Dry
Pour the wet mixture into the bowl with the dry ingredients. Whisk gently until just combined and there are no dry pockets of flour. Avoid overmixing to keep the muffins tender.
Fold & Pour
Fold in the fresh blueberries, being careful not to crush them. Evenly divide the batter among the prepared muffin cups. For larger, domed muffins fill the cups to the top; for smaller muffins fill about three-quarters full. Optionally, press a few extra blueberries onto each top.
Bake, Cool & Enjoy
Bake for about 22–30 minutes. In my oven, the larger muffins took 26 minutes. Insert a toothpick into the center—when it comes out clean, the muffins are done. Cool the pan on a rack for 20 minutes, then transfer the muffins to the rack to cool completely before serving.
Healthy Muffin Recipes You’ll Love
Looking for more wholesome muffin ideas? Try pumpkin, zucchini, lemon poppy seed, or dark chocolate variations using a similar base.
The Healthy Vegan Gluten Free Ingredients You Need
This recipe is built from simple, healthy ingredients that keep it vegan and gluten free:
Gluten-Free Oat Flour
Oat flour is the base for these muffins. Use certified gluten-free oat flour or make your own by grinding oats finely. Oat flour adds fiber and a mild, nutty flavor while keeping the texture tender when properly sifted.
Vegan Milk
Any non-dairy milk works, but unsweetened vanilla almond milk blends nicely here. Warm the milk slightly before mixing so the melted coconut oil stays liquid.
Coconut Oil & Coconut Sugar
Melted coconut oil provides moisture and a subtle richness. Coconut sugar and a touch of maple syrup sweeten the muffins without refined white sugar.
Fresh Blueberries
Fresh blueberries brighten the muffins with bursts of juicy flavor and antioxidants. Use about 1 ½ cups for the batter and a few extra for topping if you like.
Testimonials
Readers love these muffins. One writes, “I thought these muffins were going to be good before I even tried them, but I was wrong—they’re the best blueberry muffins I’ve ever had. Everything about this recipe is perfect, even the amount of blueberries.”
Another says, “My daughter refused healthy lunches until she tried these muffins—she asked for another one!”
Feedback consistently highlights how easy the recipe is and how well it satisfies kids and adults alike.
Can I Freeze These Healthy Moist Blueberry Muffins?
Yes. Once fully cooled, place the muffins in a freezer-safe container or bag and freeze for up to 1–2 months. Thaw at room temperature for about 30 minutes, or heat briefly in the microwave before serving.
Deliciously Moist, Healthy Blueberry Muffins You’ll Love
These muffins make a lovely gift or a cozy weekend bake. They’re simple to prepare, store well, and freeze nicely for quick breakfasts. I hope you enjoy making and sharing them. Happy baking!
Sending you warm wishes, xo Demeter
☀ Click below to Pin ☀
If you make this recipe, please share a photo on Instagram and tag the creator—you’ll make their day!
Delicious Healthy Vegan Gluten Free Muffins & More
- Blueberry Orange Muffins
- Healthy Pumpkin Oatmeal Muffins (Vegan, Gluten Free)
- Best Healthy Zucchini Muffins
- Vegan Banana Blueberry Muffins
- Healthy Banana Chocolate Chip Muffins
- Best Ever Healthy Chocolate Chip Muffins
- Healthy Banana Chocolate Chocolate Chip Muffins
- 35+ Best Vegan Gluten Free Desserts
- Lemon Blackberry Muffins
- Oat Flour Blueberry Muffins
- 1 Batter for Countless Vegan Gluten Free Muffins
- Blueberry Yogurt Parfait
Healthy Vegan Gluten Free Blueberry Muffins
Equipment
- Muffin scoop
- Nonstick parchment muffin liners
Ingredients
Dry Ingredients
- 2 cups gluten-free oat flour (finely ground and sifted)
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup + 2 tablespoons non-dairy milk, warmed
- 1 tablespoon fresh lemon juice
- 3 tablespoons melted coconut oil
- 1/4 cup coconut sugar
- 1/4 cup pure maple syrup
- 1 teaspoon pure vanilla extract
Add-in Ingredients
- 1 1/2 cups fresh blueberries
Optional Topping
- 2–3 tablespoons fresh blueberries
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin pan with liners.
- In a large bowl, sift together oat flour, baking soda, baking powder, and salt.
- Warm the milk in short bursts until just warm so the melted oil won’t solidify when mixed.
- Whisk milk, lemon juice, melted coconut oil, coconut sugar, maple syrup, and vanilla until combined.
- Add wet ingredients to dry and whisk until just incorporated. Fold in blueberries gently.
- Divide batter into muffin cups as desired. Bake 22–30 minutes, checking with a toothpick. Cool in the pan 20 minutes, then transfer to a rack to cool completely.
Notes
If using homemade oat flour, sift it to remove coarse bits that can make muffins dense or overly moist.
Storing: Keep in an airtight container in the refrigerator for up to 1 week, or in a cool, dark place.
Freezing: Freeze in a sealed container for 1–2 months. Thaw 30 minutes at room temperature or warm briefly in the microwave.
Nutrition estimates assume 12 muffins per batch and no optional topping.
Nutrition
Nutrition information is an approximation.
This post may contain affiliate links, which allow the author to earn a small commission at no extra cost to you.