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    Home » Vegan Recipes

    Vegan Oat Blueberry Muffin Recipe

    Published: Mar 31, 2020 · Modified: Apr 13, 2022 by Tajda Ferko This post may contain affiliate links

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    This vegan blueberry muffin recipe makes delicious golden and fluffy muffins with a crunchy oat topping. It’s super satisfying and most importantly - incredibly easy! 

    Six vegan blueberry muffins laid out on a flat surface surrounded by various ingredients.

    Why Choose This Recipe?

    1. There’s DOUBLE the blueberry goodness. Our muffin consists of whole blueberries as well as mashed up blueberries stirred through the mixture.
    2. They’re super fluffy and moist. 
    3. The oat topping is absolute heaven and will have you munching on these for days. 
    4. It’s SO much better than regular muffins. 
    5. This is another one from my collection of super easy recipes! 
    6. You need ZERO special equipment for this - literally just an oven, muffin tray and some bowls!
    7. They’re a great vegan snack for kids. Plus, the kids can even help make them.
    8. It’s budget-proof. You can use frozen blueberries and very basic kitchen cupboard ingredients. 

    Did I mention the oat crumble topping? Oh yes, I did. It’s just too good for words. 

    If you scroll to the recipe card down below, you can also adjust the portion sizes. Plus, you can convert from metric to US measurements with just one click.

    Oh and if that wasn’t enough I’m also bringing you step-by-step instruction photos. This way you’ll know exactly how your mixture is supposed to look during different stages. 

    What ingredients will you need? 

    Flour, oats, blueberries, oil and cinnamon laid out in cups and bowls on a flat surface.

    A few notes about the ingredients:

    • Blueberries: I used frozen
    • Lemon juce: from lemons or from concentrate
    • Caster sugar: can be substituted for brown
    • Oat milk: can be substituted for different plant milk

    Don't have all the ingredients? Scroll down for possible ingredient substitutions!

    Step-by-step Guide

    This is a handy visual guide to making your muffins. Check out the recipe card at the bottom of this page for measurements and detailed instructions.

    1. Sift all your dry ingredients (plain flour, wholemeal flour, white sugar, baking powder, and salt) into a large bowl. Whisk very well. The salt and baking powder need to be well distributed throughout the mixture.

    2. Combine all your wet ingredients (oil, lemon juice, plant milk).  

    3. Mash 25g of blueberries until smooth (microwave for 30-60 seconds to make the mashing easier).

    4. Add mashed blueberries to your wet mixture. Stir. Pour wet mixture over your dry ingredients.

    5. Mix until combined.

    6. Grab the remaining (whole) blueberries and add them to the bowl.

    7. Stir gently until blueberries are evenly distributed throughout the mixture.

    8. Prepare your oat crumble topping by mixing oats, brown sugar, cinnamon and oil.

    9. Line your muffin tray with cupcake liners. Use a spoon to fill the tin with muffin mixture. Fill all the way to the top.

    10. Sprinkle with the oat crumble topping.

    11. Pop them into the oven for 30-35 minutes at 180°C/356°F (fan oven).

    12. Your blueberry muffins are ready!

    Expert Tips

    A spoon cutting into a vegan blueberry muffin on a small round plate.

    These tips will help make sure your muffins turn out well.

    1. Sift dry ingredients

    This might sound unnecessary to some, but it really helps make the muffins fluffy and airy. Check out more about why sifting flour is so important here.

    2. Whisk very well

    Before adding them to your wet mixture, whisk the dry ingredients well. You don’t want to be left with big clumps of salt or baking powder all in one place as this will result in an uneven rise.

    3. Fill to the top

    This way you will get beautiful, proud, tall muffins.

    4. Test it first

    Before turning off the oven, check that your muffins have cooked thoroguhly.

    Stick a wooden skewer in the middle of a muffin and see if it comes out clean. A clean skewer means your muffins are done. If you don’t have a large wooden skewer on hand, use a toothpick or simply just a metal fork or a thin knife.

    For more tips on how to tell when your muffins are baked, click here.

    5. Wat to remove

    Obviously, the muffins are delicious when they’re freshly baked, eaten warm straight out of the oven.

    However, don’t worry if the paper liner is slightly stuck to the muffin - this is completely normal when the bakes come straight out of the oven.

    If you want to remove the liner easily, wait for the muffin to cool down completely first.

    Possible Ingredient Substitutions

    A hand holding up one blueberry muffin with a bite taken out of it.

    This recipe is easily customisable. Here are some ideas:

    • Substitute whole wheat flour for plain flour.
    • Don’t have brown sugar for the oat topping? Use regular, caster sugar. 
    • Substitute your fruit! You could even experiment with fruit. I’ve tried substituting half of the blueberries for apples and it worked super well!
    • Don’t have oat or almond milk on hand? You could try out different plant milk like soy and coconut. 

    In case you run into any issues making this recipe, simply comment down below or message me directly on Instagram. I’ll be sure to help you out in case you get stuck.

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    If you’re feeling inspired to bake more delicious vegan desserts, try out my:

    • Best Vegan Waffle Recipe
    • Orange Cardamom Knot Buns
    • Vegan Shortbread Cookies with Chocolate
    • Vegan Oat Milk Pancakes
    • Or check out my full desserts section.

    🍴Recipe

    Vegan Blueberry Muffins

    Dreamy blueberry muffins with a crunchy oat crumble topping.
    5 from 17 votes
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: Vegan
    Diet: Vegan, Vegetarian
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 9
    Calories: 254kcal
    Author: Tajda Ferko

    Equipment

    • Muffin tray

    Ingredients

    FOR THE MUFFINS

    • 75 g caster sugar
    • 128 g whole wheat flour should equal about 1 cup of flour
    • 128 g plain flour should equal about 1 cup of flour
    • 2½ teaspoon baking powder
    • ¼ teaspoon salt PLUS an extra pinch of salt on top of that
    • 210 ml oat milk or other plant milk
    • 20 ml lemon juice from lemon concentrate or juiced from a lemon
    • 65 ml olive oil should equal about ⅓ cup of oil
    • 175 g blueberries whole
    • 25 g blueberries mashed

    FOR THE OAT CRUMBLE TOPPING

    • 10 g brown sugar can be substituted for white sugar
    • 40 g oats
    • 2 teaspoon olive oil
    • ½ teaspoon cinnamon
    Metric - US Cups

    Instructions

    • Sift your dry ingredients, add to bowl and whisk. Make sure to whisk super well – you don’t want for salt or baking powder to be concentrated in just one part but perfectly evenly distributed throughout the mixture. 
    • Combine all your wet ingredients (oil, lemon juice, vegan milk) in a separate bowl.
    • In another smal bowl, mash 25g of your blueberries until smooth using a fork. You can even put them in the microwave to make the mashing easier. 
    • Add your mashed blueberries to the wet mixture. Stir. Then pour your wet mixture over your dry mixture.
    •  Whisk until combined, but no need to over-whisk. Grab your whole blueberries and chuck them over your mixture. Stir again, so that all your blueberries are distributed as evenly as possible throughout the mixture.
    • Time to prepare the oat crumble topping. Simply mix oats, brown sugar, cinnamon and oil. 
    • Now comes the fun, final bit. Line your muffin tray with paper liners. Use a spoon to fill the tin with your muffin mixture. Fill all the way to the top and then sprinkle over the oat topping.
    • Pop them into the oven for 30-35 minutes at 180°C/356°F. 

    Notes

     
    • Use the step-by-step photos above as your visual guide.
    • This recipe has been tested using weight measurements (not cups). I recommend using weight measurements (both EU and US weights are stated in the recipe card). Cups vary in size and are thus considerably less exact.
    • Fill your muffin tin all the way to the top.
    • To check if it's been baked, stick a wooden skewer in the middle of a muffin and see if it comes out clean. A clean skewer means your muffins are done.
    • If you want to remove the paper liner easily, wait for the muffin to cool down completely first.
     

    Nutrition

    Calories: 254kcal | Carbohydrates: 40g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 79mg | Potassium: 250mg | Fiber: 3g | Sugar: 14g | Vitamin A: 59IU | Vitamin C: 3mg | Calcium: 106mg | Iron: 2mg

    Disclaimer: The nutritional information above is calculated automatically. The author of this post cannot guarantee 100% accuracy of this data.

    Tried This Recipe? Tag Me Today!Mention @MyVeganMinimalist or tag #MyVeganMinimalist!

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    Comments

    1. Valeri

      May 18, 2020 at 7:34 pm

      Hello! This recipe looks so good and easy! Have you by chance ever tried to make them gluten-free?

      Reply
      • Tajda Ferko

        May 18, 2020 at 7:55 pm

        Ohh, thank you so much for your kind comment Valeri, I really appreciate it! I actually haven't had the chance to make these gluten-free yet, but it's definitely on my to-do list. If you do try them out, I would love to hear your thoughts and see how they turned out.

        Reply
      • vanessa

        September 22, 2020 at 11:24 pm

        Hi Valerie, have you tried the recipe using Gluten free flour? Asking for myself before I attempt it.

        Thank you!

        Reply
    2. Hanna

      December 29, 2020 at 9:38 pm

      5 stars
      I am so sorry.I commented on the wrong blog.Your recipe looks incredible, next time I make blueberry muffins I’m surely down for your creation.Could you please remove my comment not to give your recipe a falsely bad reputation?Thank you so much.

      Reply
      • Tajda Ferko

        December 29, 2020 at 9:50 pm

        Hiya Hanna! Aww thanks so much for your lovely comment, I really appreciate it. I just saw your other comment about the muffins being dry and removed it since it was referring to a different recipe. I might be biased (haha!) but I do feel like these are super moist. As long as they're not overbaked, they should definiltely not turn out dry. Thanks again for the lovely comment. If you ever make these, I'd love to hear your thoughts. Hope you have an amazing last few days of 2020 and a healthy, happy & joyous 2021. x

        Reply
    3. Brooklyn

      July 29, 2021 at 7:19 pm

      Hello, this is the best muffin recipe and they rose very beautifully! ^-^
      I was wondering if I could adapt it to a chocolate chip muffin recipe?
      Would I substitute the mashed blueberries for applesauce and replace the berries with chocolate chips?

      Reply
      • Tajda Ferko

        August 03, 2021 at 1:41 pm

        Hi Brooklyn, that's absolutely amazing to hear, glad you liked these! I haven't tried the chocolate chip version yet. I think your suggestion with applesauce and choc chips would work well. You could also try replacing mashed blueberries with mashed banana which would complement the chocolate flavour well. I do also have a chocolate cupcake recipe on my blog which you can turn into muffins if you skip the icing. You can find it by searching for 'chocolate cupcakes' in the search bar. Let me know how it turns out, would love to hear all about it! x

        Reply
    4. Alissa

      December 29, 2021 at 8:49 pm

      Hi I was wondering if I could use frozen blueberries? That’s all I have and blueberries aren’t in season where I am right now so fresh from the store just aren’t overly good right now. Just wasn’t sure because of the water content with frozen. Thank you!

      Reply
      • Tajda Ferko

        December 29, 2021 at 9:42 pm

        Hi there Alissa, sure, that's no problem! I used frozen blueberries too! Good luck with the muffins and I look forward to hearing how they turn out. Happy holidays! x 🙂

        Reply
    5. Gary

      April 02, 2022 at 9:02 am

      Hi
      Back again. Your website is doing great things for my Baking kudos here at home.
      I made these they turned out great, rose really well. I were short on Blueberries but had some frozen fruits of the forest so topped them up with those.

      Thanks

      Reply
    6. Sheridan

      September 29, 2022 at 10:30 pm

      5 stars
      Made a batch of these yesterday and they are absolutely amazing! I followed the recipe and added blueberries to one half and the other with raspberries.

      Reply
      • Tajda Ferko

        October 04, 2022 at 5:37 pm

        So happy to hear that lovely! Great to know it works so well with raspberries too 🙂 xx

        Reply

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    Hi there! I'm Tajda (pronounced tide-ah) and I'm here to take you on a delicious plant-based journey! My recipes are easy to make, affordable, and always vegan.

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