This healthy vegan blueberry muffins recipe might just be the last blueberry muffin recipe you’ll ever need! They’re moist, not too sweet, and bursting with blueberries. These vegan blueberry muffins are gluten free, and get a boost of protein and healthy fats from the almond meal and ground flax to help keep blood sugars – and your energy levels – on an even keel.
Blueberry muffins are such a classic that I have to admit, it had been ages since I had made them. I find that most vegan blueberry muffin recipes are made with white, low nutrient flours that don’t really appeal to me anymore. I want food to taste good – and make me FEEL good. So it was time to create a truly healthy vegan blueberry muffin.
Healthy Vegan Blueberry Muffin Ingredients
Just what makes these vegan blueberry muffins so healthy? A ton of wholesome plant foods that pack plenty of nutrition into every bite.
- Almond Meal: almond meal (or flour) is simply ground almonds. Almonds are low in starch and rich in healthy monounsaturated fats and plant-based protein. What’s even more special about almond meal is that it has a neutral, slightly sweet taste and produces a tender crumb like the best cakes…it’s really a special ingredient.
- Rolled Oats: whole grain oats contain soluble fibre, which helps regulate digestion and supports the growth of beneficial bacteria in the gut while digesting slowly to minimize blood sugar spikes.
- Mashed Banana: I keep the added sugars and oils lower in this recipe by adding banana, which creates a natural sweetness and adds moisture to the batter.
- Ground Flax: flaxseed contains anti-inflammatory omega 3 fatty acids and lignans, special phytochemicals that help to support hormonal health. In order to access all of these benefits, they need to be ground as their tough casings are too difficult to break down. Because of their high soluble fibre content, ground flax makes an excellent egg replacement that I use in many of my baking recipes.
- Blueberries: Blueberries are one of my favourite fruits because they are sweet, versatile and available frozen all year round. Berries are well-studied for their anti-inflammatory pigments. Blueberries also contain a bit of gelling soluble fibre which is so good for your gut.
- Extra virgin olive oil: yep, I even put olive oil in my muffins. Why? Because it’s the healthiest, most researched cooking oil you can buy. I promise, you won’t taste it.
Blueberry Muffin Substitutions + Troubleshooting
Quick breads are usually pretty forgiving with substitutions, but this healthy vegan blueberry muffins recipe is a bit of an exception! A few substitutions seem to be fine, while others cause gumminess or collapsed muffins.
- Non-dairy milk: I like almond milk here because it has a light texture but you should be able to use any non-dairy milk you have on hand. I have made these with soy and oat milk with no problem.
- Flours: I typically use Bob’s Red Mill Gluten Free All Purpose, which is chickpea-based, for nutrition. I have also used Bob’s 1-to-1 gluten free mix with good results. You want to avoid coconut flour because it is VERY absorbent and difficult to substitute.
- Fruit: you could easily use other berries, although I would recommend you cut larger berries in half so it doesn’t break up the batter too much.
- Flaxseed: ground chia will also work as an egg replacer, although I typically find it doesn’t work quite as well as flax, it should work here.
- Banana: too much banana will cause the muffins to be gummy inside and collapse, no matter how long you bake them. If you have a medium banana, cut off a third. Use just half of a large banana.
How to store blueberry muffins
These vegan blueberry muffins keep well on the counter, loosely covered, for about 3-4 days. You could also freeze them in their paper wrappers, in a freezer proof container, for 1-2 months. Simply let thaw on the counter overnight; or, you could warm thawed muffins briefly (5 minutes) in a 350 degree oven so they feel fresh baked!
More vegan quick bread recipes
If you’re looking for more muffins, quick breads and waffle recipes, try these:
- Sweet Potato Waffles
- Oatmeal Blueberry Breakfast Bake
- Roasted Rhubarb Muffins
- Macadamia Ginger Banana Bread
Looking for more vegan breakfast recipes? I highly recommend you try my 15-Minute Vegan Apple Pie Oatmeal!
If you try these muffins, please take the time to give them a rating or comment! It helps others find my work…and of course, I love seeing your creation on Instagram, so be sure to tag me @desireenielsenrd.
14 Nutritious Plant-Based Breakfast Recipes: Vegan Blueberry Muffins
- 1 cup almond meal
- ¾ cup gluten free all purpose flour
- ½ cup rolled oats
- zest of half a lemon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup unsweetened almond milk vanilla is nice here!
- 1 small ripe banana mashed
- ¼ cup ground flax
- ¼ cup extra virgin olive oil
- ¼ cup pure maple syrup
- 2 tablespoons cane sugar
- 1 tablespoon fresh lemon juice or apple cider vinegar
- 1 teaspoon pure vanilla extract
- 1 cup blueberries fresh or frozen
- Preheat oven to 375° Fahrenheit (190°C) and line a muffin tin with paper or silicone muffin liners.
- In a small bowl, mix ground flax with 1/4 cup hot tap water. Stir and set aside.
- In a large mixing bowl, whisk together the almond meal, flour, oats, lemon zest, baking soda, salt and cinnamon.
- In a medium bowl, whisk together the almond milk, banana, gelled flax, olive oil, maple syrup, sugar, lemon juice and vanilla.
- Add wet ingredients to dry ingredients and whisk until combined. Then gently fold in blueberries.
- Use a ¼ cup measure to scoop batter into muffin cups. Bake for 23-25 minutes until tops are golden brown and a toothpick inserted into the centre comes out clean.
- Let muffins cool for at least 10 minutes in the muffin tin before removing muffins to cool fully on a cooling rack.