Fluffy Vegan Gluten Free Blueberry Oat Flour Muffins
Light, tender muffins packed with fresh blueberries and made entirely from wholesome ingredients. The oat flour creates a naturally sweet, hearty base while coconut oil and maple syrup provide moisture without dairy or refined sugar. Perfect for breakfast, snacks, or anyone following vegan and gluten-free diets. These muffins rise beautifully with their golden tops studded with juicy berries.
Ingredients
- 2 cups gluten free oat flour, very finely ground
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup + 2 tablespoons non-dairy milk
- 1 tablespoon fresh lemon juice
- 3 tablespoons coconut oil, melted
- ¼ cup coconut sugar
- ¼ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 ½ cups fresh blueberries
- 2 tablespoons fresh blueberries, for topping(optional)
Instructions
- 1
Preheat oven and line 12-cup muffin pan with liners
- 2
Sift together oat flour, baking soda, baking powder and salt in large bowl
- 3
Warm non-dairy milk in microwave in 10-second increments until just warm
- 4
Whisk together warmed milk, lemon juice, melted coconut oil, coconut sugar, maple syrup and vanilla until well incorporated
- 5
Add wet ingredients to dry ingredients and whisk until just incorporated with no flour patches remaining
- 6
Fold in blueberries gently
- 7
Fill muffin cups to top for fewer large muffins or 3/4 full for more smaller muffins
- 8
Press additional blueberries into tops if desired and bake until toothpick comes out clean
- 9
Cool in pan for 20 minutes, then transfer to cooling rack for 1-2 hours
Tips
Warm the non-dairy milk slightly before mixing to prevent the melted coconut oil from solidifying when combined.
Fill muffin cups all the way to the top for fewer, bakery-style high-topped muffins, or 3/4 full for more standard-sized ones.
Good to Know
Store covered at room temperature for 3 days or refrigerate for up to 1 week
Can be made 1 day ahead and stored covered
Serve at room temperature or slightly warmed
Common Mistakes
Don't overmix the batter to avoid dense, tough muffins
Use finely ground oat flour to avoid gritty texture
Substitutions
FAQ
Can I use frozen blueberries instead of fresh?
Yes, but don't thaw them first and toss lightly in flour before folding in to prevent bleeding throughout the batter.
How long do these muffins keep?
Store covered at room temperature for up to 3 days or refrigerate for 1 week. They can also be frozen for up to 3 months.
Can I make my own oat flour?
Yes, blend rolled oats in a high-speed blender or food processor until very finely ground and powdery, not coarse.