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!
- 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
- 2 tsp vanilla extract
- ⅔ cup applesauce
- ½ cup + 1 tbsp full fat coconut milk
- 1 tbsp apple cider vinegar
- 1 tbsp unsulfured molasses
- 2 tbsp wild blueberries, 2 tbsp oats, 2 tbsp cane sugar/light brown sugar
- 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 ⅓ 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!
2) I would only recommend using frozen blueberries in this recipe straight from the freezer (with any ice formed on the frozen blueberries removed)