Juicy, Vegan Blueberry Muffins

Today I show you how to prepare juicy, vegan blueberry muffins, which are also gluten-free! Delicious as a healthy dessert or simply as a snack for in between. These muffins always go – whether for coffee and cake or prepared as a meal prep.

The blueberry muffins are

  • gluten-free 
  • vegan 
  • free from refined sugar
  • juicy & fluffy
  • fruity
  • very easy to prepare
  • very delicious

How Do I Prepare Vegan and Gluten-Free Blueberry Muffins?

  1. Preheat the oven to ~ 350 °F (180 °C). First, put all the dry ingredients in a bowl and mix.
  2. Then follow with the wet ingredients. Mix again.
  3. Now carefully fold in the frozen blueberries.
  4. Coat the wells of a muffin tin with coconut oil and spread the batter evenly on top. I got about 8 muffins out of it.
  5. Now bake the muffins in the oven for about 20 minutes. Let cool and enjoy!

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These Ingredients Can Be Easily Exchanged

Sweetener: I used coconut blossom sugar for the dough, but you can also use rice syrup, date sweetener or similar. What you just have at home!

Oats: Here you can take either certified gluten-free or normal oats. You could also replace the oats with spelt flour (but then the muffins are no longer gluten-free) or you can use more ground nuts instead of oats.

Blueberries: Here you can basically choose between frozen or fresh blueberries. I personally find the frozen ones more convenient as they last longer. I also really like frozen berries as they make the muffins extra juicy.

How Long Do the Vegan Blueberry Muffins Last?

I would store the blueberry muffins in the refrigerator in an airtight container. They will last there for up to a week. Or you can store them in the freezer, they will keep there for about 3 months.

In the Mood for Sweets?

Check out my healthy banana bread muffins or how about a delicious slice of cheesecake?

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Juicy, Vegan Blueberry Muffins

These fluffy and moist blueberry muffins are not only vegan, but also gluten-free!
Print Recipe
Prep Time 5 mins
Baking Time 20 mins
Total Time 25 mins

Recipe Equipment

Servings 8 muffins

Ingredients
 

  • 2 cups oats optional: gluten-free oats (180 g)
  • 2 tsp. baking powder
  • pinch of salt
  • 1/3 cup ground hazelnuts 40 g
  • 6.8 fl. oz. vegetable milk 200 ml
  • 1 tsp. vanilla extract
  • 1 cup frozen blueberries 150 g
  • 1.8 oz. sugar alternative e.g. date sweetener, coconut blossom sugar, rice syrup, etc. (50 g)
  • 1.1 oz. coconut oil 30 g
  • 1 tsp. apple cider vinegar

Instructions

  • Preheat the oven to ~ 350 °F (180 °C). First, put all the dry ingredients in a bowl and mix.
  • Then follow with the wet ingredients. Mix again.
  • Now carefully fold in the frozen blueberries.
  • Coat the wells of a muffin tin with coconut oil and spread the batter evenly on top. I got about 8 muffins out of it.
  • Now bake the muffins for about 20 minutes in the oven. Let cool and enjoy!

Nutrition Facts

Calories 187
Carbs 21.2
Protein 4.2
Fat 8.6
Category Snacks
Tags dairy-free, egg-free, gluten-free, vegan

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