These healthy vegan blueberry muffins are soft, lightly sweet, and packed with blueberries, with a golden oat-almond streusel on top. Made with a mix of oat flour, almond meal, and regular flour, they strike a really nice balance between wholesome and bakery-style, without tasting dense or dry. They come together in under 35 minutes and work just as well for breakfast, snacks, or meal prep.
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Why You’ll Love This Recipe
- Soft, not dry: The mix of oat flour, almond meal, and regular flour keeps these muffins fluffy and moist instead of dense or crumbly.
- Wholesome but still bakery-style: They taste like a proper muffin, just made with better-for-you ingredients.
- Quick to make: One bowl, simple ingredients, and ready in about 35 minutes start to finish.
- Great texture even with oats: Rolled oats and ground flax add structure without making the muffins heavy.
- Freezer-friendly: Bake once and you’ve got easy breakfasts or snacks ready to go.
- Reliable with fresh or frozen blueberries: No thawing needed and no soggy bottoms.
Ingredients You’ll Need
Below is everything you’ll need to make these Healthy Vegan Blueberry Muffins – mostly pantry staples plus blueberries. You’ll find the full recipe card with detailed measurements and instructions at the bottom.
- Oat flour
- All-purpose flour
- Almond meal
- Rolled oats
- Ground flaxseed
- Baking powder
- Baking soda
- Cinnamon
- Salt
- Unsweetened plant milk
- Maple syrup
- Olive oil or melted coconut oil
- Vanilla extract
- Lemon juice or apple cider vinegar
- Blueberries (fresh or frozen)
For the streusel topping
- Oat flour or plain flour
- Rolled oats
- Coconut sugar or brown sugar
- Almond meal
- Olive oil or vegan butter
Instructions
These muffins are super simple – see photos below for a quick guide on how to make them or skip to the recipe card for the full instructions.
Step One: In a large bowl, whisk together the dry ingredients until everything looks evenly combined. It only takes a minute, but it makes a big difference to the final texture.
Step Two: Pour in the wet ingredients and stir until just combined. Overmixing can make the muffins dense, so stop as soon as you no longer see streaks of flour.
Step Three: Gently fold in the blueberries. If you’re using frozen ones, no need to thaw – just work quickly so they don’t tint the batter too much.
Step Four: Spoon the batter into the muffin cases, filling them evenly, and then sprinkle each one with the streusel topping. A generous layer gives you that bakery-style crunch.
Step Five: Bake until the muffins are cooked through and golden on top, then let them cool slightly before moving to a wire rack. This short wait helps them set without drying out.
Storage
Store muffins in an airtight container for up to three days, or freeze for up to three months. Reheat in the microwave for 20 seconds for a soft texture, or pop in the oven for a few minutes if you like a crisp top.
Expert Tips
Toss the blueberries in a spoonful of flour before folding them in. It keeps them from sinking and helps each muffin get an even spread of fruit.
FAQ
Yes, frozen blueberries are my preference. Just add them straight from the freezer – no need to thaw. Work quickly when folding them in and don’t overmix, otherwise the batter will turn purple.
You can make your own by blending rolled oats in a high-speed blender until fine, or swap with more all-purpose flour. I make my own oat flour all the time using my Nutribullet – highly recommend it.
Let the muffins cool completely before storing. If they soften, a few minutes in the oven will bring the crunch right back.
More Healthy Vegan Muffin Recipes
If you love a sweet treat that’s better-for-you than a bakery muffin, I got you. My Vegan Apple Muffins are moist and fluffy, a lightly sweetened take on a classic muffin. Try my hidden-veggie Chocolate Banana Zucchini Muffins for something richer (I know the combo sounds odd but trust me it works) or my vanilla-cinnamon Vegan Zucchini Muffins. For breakfast, my Banana Oatmeal Chocolate Chip Muffins are a fluffy, delicious twist on oatmeal, just in muffin form and you can’t beat a classic, fiber-rich Vegan Bran Muffin.
Let me know what you think of this recipe by leaving a star rating or review below, or tag me on Instagram (I am @glowdiaries___) so I can see how they turned out 🙂
Healthy Vegan Blueberry Muffins
Ingredients
Muffins:
- ⅔ cup unsweetened plant milk I use oat milk; 160ml
- ⅓ cup maple syrup 104g
- ¼ cup olive oil or melted coconut oil; 50g
- 1 tsp vanilla extract 5g
- 1 tbsp lemon juice or apple cider vinegar 15ml
- ¾ cup oat flour 75g
- ½ cup all-purpose flour 65g
- ¼ cup almond meal 25g
- ½ cup rolled oats 50g
- 2 tbsp ground flaxseed 8g
- 2 tsp baking powder 8g
- ½ tsp baking soda 3g
- ½ tsp ground cinnamon 1.3g
- ¼ tsp salt 1.5g
- 1 cup blueberries fresh or frozen — no need to thaw 140–170g
Streusel Topping:
- 2 tbsp oat flour or all-purpose flour 14g
- 2 tbsp rolled oats 12g
- 1½ tbsp coconut sugar or brown sugar 18g
- 1 tbsp almond meal 10g
- 1½ tbsp olive oil or vegan butter 21g
Instructions
- Preheat oven to 350°F (180°C). Line a standard 12-cup muffin tin with paper liners.
- In a medium bowl or large measuring cup, whisk together the plant milk, maple syrup, olive oil, vanilla, and lemon juice.
- In a large mixing bowl, whisk together the oat flour, all-purpose flour, almond meal, rolled oats, flaxseed, baking powder, baking soda, cinnamon, and salt.
- Pour the wet mixture into the dry ingredients and stir until just combined – do not overmix. Leave the batter to rest for 5 minutes to firm up, then gently fold in the blueberries.
- Divide the batter evenly into the prepared muffin cups, filling each about ¾ full. If you like, press a few extra blueberries on top.
- In a small bowl, stir together the streusel flour, oats, sugar, and almond meal. Add the olive oil or vegan butter and mix with a fork until crumbly.
- Spoon the streusel mixture evenly over each muffin.
- Bake for 23–26 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
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