These Oil Free Vegan Blueberry Muffins are soft, fluffy and a delightful treat! It’s made with the combination of whole grain oat flour and flaxmeal making it absolutely nut free.
We are generally fond of blueberry muffins. Therefore, I have been working on matching the same traditional taste with healthier ingredients. It took me a while to perfect this recipe but finally here I am sharing this delicious vegan blueberry muffin recipe.
Ingredients for Oil Free Vegan Blueberry Muffins
Apple cider vinegar
All these ingredients are easily available in all the stores. In fact, I am sure you may already have them in your pantry.
How to make Oil Free Vegan Blueberry Muffins
Firstly, in a mixing bowl I combined soaked flaxmeal and brown sugar together and beat it with electric hand mixer at a medium speed.
Secondly, I added rest of wet ingredients to it and beat it again with the hand electric hand mixer for about 2-3 minutes.
Next, in another mixing bowl I combined all the dry ingredients and mixed it with a spoon making sure that there are no lumps of baking soda.
Thereafter, I added the dry ingredients into the wet ingredients and beat it at a minimum speed with electric hand mixer.
Afterwards, I folded in blueberries to the batter.
Lastly, I poured the batter evenly in to the lined muffin tray and topped them with dry oats and more blueberries.
Then, I placed the muffin tray in a pre-heated oven at 350-degree Fahrenheit for 20 minutes or until the tester came out clean.
I am sure you all must be drooling by now for these healthy vegan blueberry muffins. It’s quite frequent in my home and often we devour these for breakfast.
- It is important that flaxmeal be soaked for about 10 minutes. So as to save time I usually soak it first and then start pre-heating and preparing. Moreover, I soak the flaxmeal in the same mixing bowl in which I plan to mix other wet ingredients in order to minimize dishes.
- While mixing the dry ingredients make sure that baking soda is mixed properly and there are no lumps. Sometimes, in order to make it smooth I even rub the dry mixture with my hands to make sure that there are no soda lumps in the flour mixture.
- Importantly, use muffin liner in the muffin tray so you do not even need to grease it. If you plan to pour the batter directly in the muffin tray then you may want to grease each muffin holes with a cooking spray.
- It is advisable to bring all the ingredients to the room temperature before you start with this recipe to get the perfectly risen vegan blueberry muffins.
They taste best when fresh out of the oven. We personally like these muffins little warm. However, the leftovers can be refrigerated in an air tight container for about 2 weeks.
I have made it absolutely oil free that means no butter as well. Moreover, I used oat flour instead of white flour and used flaxmeal as egg replacer which adds fiber and omega 3 to this dessert. Again, I used brown sugar which is less processed that white sugar. Overall, these blueberry muffins are comparatively healthy and guilt free.
I used fresh blueberries in this recipe. I have not tried it with frozen ones so therefore, I insist you on using fresh blueberries for these muffins.
You may use gluten free oat flour in this recipe with the same proportions. The baking time varies that is bake up to 25-30 minutes or until the tester comes out clean.
You may also like my other vegan muffin recipe:
Strawberry Jam Vegan Protein Muffins
Cranberry Chia Muffins
Flourless Zucchini Savory Muffins
Savory Kale Oatmeal Cups
Apple Oatmeal Cupcakes with Vegan Vanilla Frosting
Did you make it?
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If you desire to explore more delicious recipes of mine then you may check my cookbooks.
Oil Free Vegan Blueberry Muffins
- 2 cups whole grain oat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups fresh blueberries
- 1/4 cup dry old fashioned oats
- Preheat oven at 350-degree Fahrenheit and prepare the muffin tray with muffin liners. In a mixing bowl combine the dry ingredient sand keep it aside.
- In another mixing bowl combine sugar in soaked flaxmeal and beat it with an electric hand mixer until it is soft and fluffy (about 4 minutes).
- Add vanilla extract, apple cider vinegar and oat milk in it and beat it again with electric hand mixer for 2-3 minutes.
- Now, combine dry ingredients to the wet ingredients and beat it with electric hand mixer at the minimum speed until well blended (about 1-2 minutes).
- Fold in 1¼ cups blueberries in the batter and mix with a spatula.
- Now, pour the batter into each muffin liner filling them about 3/4th of the liner. Then, sprinkle each muffin with dry oats and top them with the leftover ¼ cup blueberries. Place the muffin tray in the middle rack of the oven and bake it for 20 minutes. At this stage insert a toothpick in one muffin and if it comes out dry turn off the oven and take the muffin tray out or else bake for another 5 minutes but do not over bake and do not exceed 25 minutes. (The toothpick might come out colored because of the blueberries but it should be dry).
- To soak flax meal – first in a mixing bowl soak flaxmeal and water. Mix it and then turn on the oven and mix the dry ingredients and prepare the muffin tray. In total it should be soaked for at least 10 minutes or if possible, for 15 minutes.
- If you plan to try with gluten free oat flour the baking time would vary between 25-30 minutes.
- While mixing the dry ingredients make sure to that baking soda does not have any lumps. If required you may rub the flour mixture with your hands to ease out the soda lumps and even mixing.
- These muffins taste best immediately out of the oven when it is warm. The leftovers can be refrigerated for about 2 weeks in an air tight container.
- This recipe makes 12 muffins and the serving size is 1 muffin per person.