Blueberry Oatmeal Muffins
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.
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.
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 Oatmeal Muffins
- Total Time: 30 mins
- Yield: 9-10 muffins 1x
Description
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.
Ingredients
Dry Ingredients
- 1 1/2 cups white spelt flour or all purpose flour
- 1/2 cup rolled oats
- 1/2 cup + 2 tbsp cane sugar or light brown sugar
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 2 tsp pumpkin pie spice*
- 3/4 cup frozen wild blueberries
Wet Ingredients
- 2 tsp vanilla extract
- 2/3 cup applesauce
- 1/2 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
Instructions
- Pre-heat oven to 400F/205C. Grease a muffin pan with coconut oil or non-stick cooking spray.
- 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.
- In a medium size bowl, add vanilla extract, apple sauce, coconut milk, vinegar and molasses. Whisk together until creamy.
- Add the frozen blueberries into the dry ingredients and stir them around once until they are well coated with the dry ingredients.
- Slowly add and fold the wet ingredients into the dry ingredients until they are combined. *Do not over-mix*.
- Scoop the batter into the muffin pan with an ice cream scoop for easy clean up or a 1/3 cup measuring cup. Press a few blueberries into the tops of each muffin. Sprinkle sugar and oats on top of the muffins.
- 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 1/2 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)
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dessert
Hey, can i replace the apple sauce with bananas?
★★★★★
Yes! <3
Just made the muffins. Wow, are they terrific. Two thumbs up from my hubby!
Yay!! So glad you enjoyed them. XO
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 😉
So happy you and your daughter loved the muffins! <3
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. 🙂
★★★★★
So glad that these muffins will become your go-to!!! Thank you for the lovely feedback! 🙂
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?
Fresh blueberries should also work fine! 🙂
These were amazing! My new go to recipe for blueberry muffins. The spices added a lot of flavour 🙂
Yay! Happy you enjoyed the muffins! 🙂 Thanks Nathalie!
these look so tasty! I love blueberry muffins and these look so moist! perfect grab n go breakfast!!! 😉
Thanks!
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!
That is wonderful!!! Thank you so much for the lovely feedback, Terra! So happy you and your family enjoyed the muffins!
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 😉
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!
Blueberry muffins are probably the single most pastry that I crave the most!! Your version is healthy and looks so moist and delicious!!
Thank you so much Bethany!! 🙂
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!
Ceara, I LOVE blueberry muffins and I haven’t had just a good old blueberry muffin in years! These look fantastic!!
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!!