Oil-free vegan blueberry oat muffins are the satisfying, wholesome breakfast you are craving! They are gluten-free, too, and especially fast and straightforward to make.

oil-free vegan blueberry oat muffin on a white plate

Warning: these muffins are addictive. In the most wonderful way!

My husband and I have already eaten our way through four of them in one day. Because they are so nourishing, too, we’re telling ourselves we did for medicinal purposes.

I buy ridiculous amounts of blueberries whenever they are on sale (clarification: ridiculous according to my husband and son; rational . I love gobbling them plain, in yogurt, for breakfast, lunch and snacks, and with a bit of nondairy milk and maple syrup, for dessert.

To use up more of the berries, I often switch into baking mode. I love the way the heat of the oven intensifies the sweet, deep flavor of the berries. These straightforward, wholesome oat muffins showcase baked blueberry goodness!

Recipe Benefits

Vegan (egg-free, dairy-free)
Gluten-Free
Oil-free
Flourless
Especially nourishing
Especially straightforward to make

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

rolled oats (certified GF, needed)
baking powder
unsweetened applesauce
tahini or runny nut/seed butter (e.g., try my DIY almond butter, sunflower seed butter, or pepita butter)
pure maple syrup
vanilla extract
blueberries

You will also need some water and optional salt.

How to Make Oil-Free Vegan Blueberry Oat Muffins

Note that the complete instructions are also in the recipe card below.

Step One: Preheat Oven & Prepare Muffin Tin

Preheat the oven to 375F (190C). Line seven cups of a standard muffin tin with paper, foil, or silicone liners.

Step Two: Blend the Batter

overhead shot of batter for oat muffins in a blender

Place all of the ingredients, except the baking powder and blueberries, in a blender. Blend until completely smooth, stopping the scrape the sides of the container as needed.

Add the baking powder and blend to combine.

Step Three: Add the Blueberries

clear glass bowl full of oil-free vegan oat blueberry muffins batter and topped with blueberries

Pour the batter into a medium mixing bowl and stir in the blueberries.

Step Three: Divide the Batter

unbaked blueberry oat muffin batter in muffin cups

Divide the batter evenly between the prepared muffin cups.

Step Three: Bake the Muffins

overhead photo of baked blueberry muffins in a muffin tin

Bake the muffins in the preheated oven for 20 to 24 minutes until golden brown and set at the centers (insert a toothpick in the center; it should come out with only a few moist crumbs attached).

Step Three: Cool the Muffins

oil-free vegan pat blueberry muffins cooling on a cooling rack

Transfer the tin to a cooling rack and cool 5 minutes. Remove the muffins from the muffin tin and cool completely on the rack.

FAQ

How Should I Store the Muffins?

Store the cooled muffins in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week or the freezer for up to 6 months.

What Can I Use in Place of Blueberries?

You can use an equal amount of fresh raspberries, blackberries, or diced firm fruit, such as apples, apricots or peaches. I do not recommend strawberries (the water content is too high). You can also swap the blueberries for dried fruit, freeze-fried fruit, chocolate chips, chopped nuts or chopped seeds.

What is a Good Substitute for the Maple Syrup?

You can use an equal amount of coconut sugar, brown rice syrup, agave nectar, or honey (if not vegan).

Happy baking!

Oil-Free Vegan Blueberry Oat Muffins (GF)

Prep Time: 5 minutes
Cook Time: 24 minutes
Total Time: 29 minutes
Servings: 7 muffins

Ingredients

1 and 1/4 cups 125 g rolled oats (certified GF, needed)
1/8 teaspoon salt adjust as desired
1/2 cup unsweetened applesauce
1/2 cup water
3 tablespoons 45 mL tahini or runny nut/seed butter
2 and 1/2 tablespoons 37 mL pure maple syrup
1/2 teaspoon vanilla extract
1 teaspoon baking powder
3/4 cup blueberries

Method

Preheat oven to 375F (190C). Line 7 cups of a standard size muffin tin with paper, foil or silicone liners.
In a blender, process all of the ingredients EXCEPT the baking powder and blueberries until completely blended and smooth, stopping to scrape down the sides of the container, as needed.
Stop the blender and add the baking powder . Blend until combined. Scrape into a medium mixing bowl and stir in the blueberries.
Divide batter equally between the seven prepared cups.
Bake in the preheated oven for 20 to 24 minutes until tops of muffins appear dry and a toothpick inserted in center of muffin comes out with only moist crumbs attached.
Cool 5 minutes in pan before removing to cooling rack .

Notes

Storage: Store the cooled muffins in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week or the freezer for up to 6 months. Blueberry Alternatives: You can use an equal amount of fresh raspberries, blackberries, or diced firm fruit, such as apples, apricots or peaches. I do not recommend strawberries (the water content is too high). You can also swap the blueberries for dried fruit, freeze-fried fruit, chocolate chips, chopped nuts or chopped seeds. Alternatives for Maple Syrup : You can use an equal amount of coconut sugar , brown rice syrup, agave nectar, or honey (if not vegan).