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hand holding blueberry muffin with muffins on baking rack
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4.75 from 8 votes

14 Nutritious Plant-Based Breakfast Recipes: Vegan Blueberry Muffins

Packed with plump blueberries and plenty of plant-based protein and healthy fats, these healthy vegan blueberry muffins are easy to prepare, loaded with anti-inflammatory ingredients and SO tasty!
Prep Time10 mins
Cook Time23 mins
Total Time33 mins
Course: Breakfast, Snack
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Keyword: almond meal, Blueberry, muffin
Dietary Preference: dairy free, egg free, Gluten-Free, vegan, vegetarian
Servings: 12 muffins

Equipment

  • muffin tin

Ingredients

Dry Ingredients

  • 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

Wet Ingredients

  • 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

Instructions

  • 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.

Notes

If using frozen blueberries, I prefer to add my blueberries to the batter completely frozen as it saves the step of thawing them. They bleed a little colour but I don't mind.
Want to save time and minimize bleed? Add blueberries to the dry ingredients and gently toss together BEFORE adding the wet ingredients. Soooo against the baking rules, but it totally works :)
Also, as with many vegan and gluten free recipes....
A) substitutions don't always work. better to follow recipe as written
B) ensure that muffins are 100% cool before handling! GF recipes tend to firm up as they cool