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Blueberry Oatmeal Muffins

November 18, 2015 by Ceara 29 Comments

the dry ingredients

 

Every day of the week should call for Vegan Blueberry Oatmeal Muffins. Especially workdays. One thing I’ve learned since I’ve graduated and started a day job (gone are the days where I’d bake all day and study all night writing my thesis, ha!) is that baking is reserved for the weekends now. 

Especially when it comes to recipe testing muffins. Does anybody else have a giant bag of wild blueberries in their freezer at all times?! I know it’s not really blueberry season right now (or at all, lol) but I always seem to have a giant bag of Wild Blueberries in my freezer. The bluerries are always finding ways to sneak into everything I bake.

Vegan Blueberry Muffins baked

With my new schedule, I have all week to dream up recipes and come Saturday all I want to do is BAKE! I have a little notepad where I’m constantly writing down fun recipes ideas and combos that come to mind. This past Sunday I whipped up a batch of these Wild Blueberry Oatmeal Muffins for my family and boy oh boy did they ever disappear fast. The kids LOVED them and by the end of the day there was not a blueberry muffin in site. 

delicious Blueberry Muffins

My pet-peeves with muffins include muffins that are dry and muffins that are concave. Guys, if you ever had doubts about healthy, oil-free and vegan muffins being dry and crumbly these Blueberry Oatmeal Muffins will prove your doubts wrong! 😉 These Vegan Blueberry Oatmeal Muffins are so INCREDIBLY moist, soft, sweet (but not too sweet either) and BURSTING with wild blueberry flavor. Plus, cranking the heat on the oven at the beginning of the baking time helps these muffins to pop right up in the oven!

If you do try these Vegan Blueberry Oatmeal Muffins – I LOVE hearing your feedback! Leave your feedback in the comments below or tag me #CearasKitchen in your gorgeous shots on Instagram! Happy Baking everyone!

blueberry muffins

5.0 from 2 reviews
Blueberry Oatmeal Muffins
 
Print
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
 
These Blueberry Oatmeal Muffins are bursting with wild blueberries, warm spices and hearty oats! They are SO incredibly moist, soft and make the perfect snack, dessert or even breakfast on the go.
Author: Ceara
Recipe type: Dessert
Serves: 9-10 muffins
Ingredients
Dry Ingredients
  • 1½ cups white spelt flour or all purpose flour
  • ½ cup rolled oats
  • ½ cup + 2 tbsp cane sugar or light brown sugar
  • 2½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp sea salt
  • 2 tsp pumpkin pie spice*
  • ¾ cup frozen wild blueberries
Wet Ingredients
  • 2 tsp vanilla extract
  • ⅔ cup applesauce
  • ½ cup + 1 tbsp full fat coconut milk
  • 1 tbsp apple cider vinegar
  • 1 tbsp unsulfured molasses
Sprinkle on top
  • 2 tbsp wild blueberries, 2 tbsp oats, 2 tbsp cane sugar/light brown sugar
Directions
  1. Pre-heat oven to 400F/205C. Grease a muffin pan with coconut oil or non-stick cooking spray.
  2. In a large size bowl, mix together the flour, oats, sugar, baking powder, baking soda, sea salt and pumpkin spice. Stir together until the spices are evenly distributed throughout the flour.
  3. In a medium size bowl, add vanilla extract, apple sauce, coconut milk, vinegar and molasses. Whisk together until creamy.
  4. Add the frozen blueberries into the dry ingredients and stir them around once until they are well coated with the dry ingredients.
  5. Slowly add and fold the wet ingredients into the dry ingredients until they are combined. *Do not over-mix*.
  6. Scoop the batter into the muffin pan with an ice cream scoop for easy clean up or a ⅓ cup measuring cup. Press a few blueberries into the tops of each muffin. Sprinkle sugar and oats on top of the muffins.
  7. Bake for 18- 22 minutes in total until an inserted toothpick comes out clear. The amount of time your muffins will take to bake will depend on your oven and pan - mine took 21 minutes. After 4 minutes of baking reduce the heat to 350F/175C. (Baking the muffins at a high temperature at first helps them to rise!). Your muffins are ready when the top is golden and an inserted toothpick comes out clear. Leave to cool in the pan for 5 minutes before moving to a cooling rack. Sprinkle with additional sugar and oats (optional). Enjoy!
Notes
1) Replace pumpkin spice with equal parts cinnamon, nutmeg, cloves and ginger (I would add ½ tsp of each).
2) I would only recommend using frozen blueberries in this recipe straight from the freezer (with any ice formed on the frozen blueberries removed)
3.4.3177

blueberry oatmeal muffins

Filed Under: All Recipes, Breads, Desserts, Fall, Low Fat, Muffins, Oil Free, Refined Sugar Free, Spring, Summer, Sweet Eats, Winter Tagged With: blueberry, muffins, oatmeal

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Comments

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  5. Laura monaghan says

    September 12, 2018 at 5:43 am

    Hey, can i replace the apple sauce with bananas?

    Reply
    • Ceara says

      September 16, 2018 at 8:53 pm

      Yes! <3

      Reply
  6. Marilyn says

    September 23, 2017 at 3:57 pm

    Just made the muffins. Wow, are they terrific. Two thumbs up from my hubby!

    Reply
    • Ceara says

      September 26, 2017 at 8:20 pm

      Yay!! So glad you enjoyed them. XO

      Reply
  7. Kristen says

    February 11, 2017 at 11:58 am

    This recipe is awesome! I make these all the time and they always turn out perfect!!

    Reply
    • Ceara says

      February 22, 2017 at 8:57 pm

      So happy you enjoy the muffins, Kristen!! Thank you for the lovely feedback. 🙂

      Reply
  8. Mariana says

    January 8, 2017 at 10:38 am

    Great recipe! I’m a vegan muffin recipe hunter 😉 as my 4 y.o. daughter suffers of milk and egg allergies. I have already baked the muffins and they are just perfect! It’s not so easy to find a good recipe where the result is fluffy and crumbly. Great job! I wish I could upload a picture, but I see no upload field. Anyway. Thank you so much for sharing! Greetings from Germany 😉

    Reply
    • Ceara says

      January 10, 2017 at 10:19 pm

      So happy you and your daughter loved the muffins! <3

      Reply
  9. Haley O says

    August 28, 2016 at 1:29 pm

    I’ve been testing different blueberry muffin recipes in a quest to find my “go to” recipe, and I’m so happy to say that the search ends here! Thank you for sharing this wonderful healthy recipe! My muffins came out of the oven (after 18 minutes) perfectly golden brown, gooey, and packed with rich, moist flavor. Bonus: I’m pregnant, and because this recipe is egg-free, I get to lick the bowl. 🙂

    Reply
    • Ceara says

      August 30, 2016 at 10:47 pm

      So glad that these muffins will become your go-to!!! Thank you for the lovely feedback! 🙂

      Reply
  10. Cassandra says

    August 21, 2016 at 7:02 pm

    I wan to try this recipe tomorrow so can use up some of the lovely wild blueberries I just pricked up at the market. They are fresh though. Wondering why you say you only recommend frozen berries?

    Reply
    • Ceara says

      August 24, 2016 at 9:18 pm

      Fresh blueberries should also work fine! 🙂

      Reply
  11. Nathalie says

    May 25, 2016 at 7:46 pm

    These were amazing! My new go to recipe for blueberry muffins. The spices added a lot of flavour 🙂

    Reply
    • Ceara says

      May 30, 2016 at 1:05 am

      Yay! Happy you enjoyed the muffins! 🙂 Thanks Nathalie!

      Reply
  12. Michele @ Two Raspberries says

    November 20, 2015 at 5:11 am

    these look so tasty! I love blueberry muffins and these look so moist! perfect grab n go breakfast!!! 😉

    Reply
    • Ceara says

      November 22, 2015 at 3:52 pm

      Thanks!

      Reply
  13. Terra Bernard says

    November 19, 2015 at 9:55 pm

    These turned out great! My kids and I ate all 12 in a day…I have a lot of kids so this isn’t that crazy….:) I used maple syrup because I didn’t have molasses and I used coconut cream in the can because I didn’t have coconut milk and they still turned out delicious! Very moist and flavorful…Thanks for the recipe!

    Reply
    • Ceara says

      November 22, 2015 at 3:52 pm

      That is wonderful!!! Thank you so much for the lovely feedback, Terra! So happy you and your family enjoyed the muffins!

      Reply
  14. Denise @ Sweet Peas & Saffron says

    November 19, 2015 at 3:24 am

    I probably shouldn’t admit this but I’m sort of in the cook (part) of the day, write my thesis the other part of the day stage. But I can’t write all day so it’s good to have a creative outlet, right? These muffins look so delicious and I am a total muffin snob so that’s saying something 😉

    Reply
    • Ceara says

      November 22, 2015 at 3:51 pm

      Hehe, too funny!! I hear you – that was my life last year 🙂 Cooking is such a wonderful creative outlet!! Best of luck on your thesis, Denise!

      Reply
  15. Bethany @ Athletic Avocado says

    November 18, 2015 at 10:04 pm

    Blueberry muffins are probably the single most pastry that I crave the most!! Your version is healthy and looks so moist and delicious!!

    Reply
    • Ceara says

      November 22, 2015 at 3:51 pm

      Thank you so much Bethany!! 🙂

      Reply
  16. Jenn says

    November 18, 2015 at 2:53 pm

    These look incredible, Ceara! I always have bags and bags of frozen fruit in my freezer…pretty much every type of fruit that you can find in the freezer section. Why should summer get all the fruity love?! And they do look super fluffy and moist! Yum!

    Reply
  17. Rebecca @ Strength and Sunshine says

    November 18, 2015 at 1:51 pm

    Ceara, I LOVE blueberry muffins and I haven’t had just a good old blueberry muffin in years! These look fantastic!!

    Reply
  18. Natalie | Feasting on Fruit says

    November 18, 2015 at 1:12 pm

    I do actually have a bag of blueberries in my freezer pretty much all the time. And I do wish I had a container of fresh baked blueberry muffins in my fridge all the time too 🙂 These look like divine little fluffy muffins, I love the coconut milk and molasses you included I bet they taste awesome! Definitely want to try these!!

    Reply

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