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Vegan Blueberry Muffins

Vegan Blueberry Muffins [Gluten-Free, Refined Sugar-Free, Nut-Free]

These soft and moist Vegan Blueberry Muffins are perfect for breakfast, especially warmed up with a little schmear of vegan butter. Packed with fresh juicy blueberries, these homemade muffins are also gluten-free, refined sugar-free and nut-free.
Course Breakfast
Cuisine American
Keyword blueberries, blueberry muffins, dairy-free, egg free, gluten free, muffins, oat flour, refined sugar free, vegan
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 196kcal


  • 6 tbsp aquafaba (*sub with 2 flax eggs instead if preferred)
  • 6 tbsp vegan butter, melted (I used Earth Balance buttery sticks; sub with avocado oil or melted and cooled coconut oil if preferred)
  • 1/2 cup unsweetened, unflavored plant-based milk (I used Oatly brand oat milk, but you can use your favorite plant-based milk)
  • 6 tbsp coconut sugar
  • 1/4 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 2 1/4 cups gluten-free, whole-grain oat flour
  • 2 tsp gluten-free baking powder
  • 1/4 tsp kosher salt
  • 1 1/4 cup clean, fresh blueberries (divided)


  • Preheat oven to 350° F.
  • Line muffin pan with 12 baking cups.
  • Whisk together aquafaba, butter, milk, coconut sugar, maple syrup and vanilla in a large mixing bowl.
  • In a separate bowl, stir together oat flour, baking powder and salt.
  • Add the dry ingredients to the wet ingredients and whisk to combine.
  • Carefully fold in 1 cup blueberries.
  • Fill baking cups with batter until used up (approximately 3/4 full per baking cup).
  • Use the additional 1/4 cup blueberries to top each muffin (approximately 2-3 berries for each muffin).
  • Bake for 18-22 minutes (mine took 21 minutes). Muffins are done when a toothpick inserted in the center comes out clean.



*To make 2 flax eggs, combine 2 tablespoons ground flaxseed with 6 tablespoons water. Whisk with a fork, cover and set aside for 10-15 minutes.
Muffins can be stored in an airtight container at room temperature for up to 3 days or in an airtight container in the refrigerator for up to 5 days.
The muffins are nut-free using a plant-based milk that is not derived from nuts as well as a vegan butter that is not derived from nuts. 
The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.
Please note the nutrition calculation for this recipe does not include the aquafaba since there is limited information regarding its nutritional composition. According to this Healthline article, aquafaba adds approximately 3-5 calories per tablespoon.


Calories: 196kcal | Carbohydrates: 28g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Fiber: 2g