Name: Vegan Blueberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 2 flax eggs (2 TBSP ground flaxseed + 5 TBSP filtered water); ¼ cup + 2 TBSP pure maple syrup; 1/4 cup + 2 TBSP unsweetened almond milk; 1 cup superfine blanched almond flour; 1 cup gluten-free oat flour; 1 tsp baking powder; 1/8 tsp Himalayan sea salt; 1/2 cup frozen blueberries

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Vegan Blueberry Muffins made with almond flour, oat flour, and frozen blueberries. Perfect for a nutritious breakfast or snack.

I have a working oven; I repeat, I have a working oven!!!

It’s been *over* two weeks since the oven lit up light a firecracker and died while I was baking a sheet pan meal at 450 degrees.

Since then, we’ve been waiting patiently for a new oven part to arrive and be installed.

In the meantime, I’ve been working on portable induction cooktop.

This is actually my first experience with induction cooking, friends.

While I loved how quickly the pans heated up for a stir-fry, I found it to be lacking when you need to boil a *lot* of water, like pasta.

We survived mostly on oatmeal, homemade fried rice, and air-fried sweet potatoes for the past few weeks.

Which isn’t the worst menu to live on, right?

That being said, I’m super grateful and excited to have a functioning oven again.

Sure, ovens are great for cooking and I rely on it frequently to roast veggies and chickpeas.

However, the one thing I couldn’t stop craving while we were oven-less was baking MUFFINS.

Homemade muffins warm from the oven, bursting with blueberries.

Naturally, today’s recipe is a celebration of that craving.

Friends, I give you, Vegan Blueberry Muffins.

These Vegan Blueberry Muffins are made with almond flour, oat flour, and frozen blueberries.

They’re perfect for a nutritious breakfast or snack!

What You Need to Make Vegan Blueberry Muffins

I first made these Vegan Blueberry Muffins on a Sunday without grocery shopping.

That’s because most of these items are available in either your pantry or freezer!

Here’s you need to make Vegan Blueberry Muffins:

ground flaxseed
pure maple syrup
unsweetened almond milk
superfine blanched almond flour
gluten-free oat flour
baking powder
Himalayan sea salt
frozen blueberries

That’s it!

How to Make Vegan Blueberry Muffins

Preheat an oven to 350°F and line a muffin pan with muffin liners or lightly grease with coconut oil.

Add the ground flaxseed and filtered water to a large mixing bowl and whisk everything to combine.

Allow the mixture to sit for ~5 minutes to gel.

Next, add in the maple syrup, and coconut milk lite and stir well.

Add in the almond flour, oat flour, baking powder, and sea salt and whisk well to combine.

Fold in the chocolate chips gently.

How to Bake Vegan Blueberry Muffins

Divide the batter between muffin cups filled ¾ way full.

Sprinkle more blueberries on top, if desired.

This makes the muffins look beautiful and berrylicious after baking!

Bake the muffins for 25-30 minutes, or until they turn golden brown on the edges.

Allow to cool slightly before serving.

Swaps and Substitutions

I used frozen blueberries for this recipe to keep things simple.

However, if you have a buttload of fresh blueberries on hand, feel free to use those, too!

You can also mix up the berries in this recipe and use raspberries or blackberries instead of blueberries or a blend of all three.

When using fresh berries, be sure to pat them dry before incorporating into the batter.

If your berries are extra *wet*, you can toss them in a bit of flour or cornstarch prior to adding them to the batter so they don’t water down the dough.

Notes on Meal Prep

These Vegan Blueberry Muffins are perfect to make for meal prep!

They store well in an airtight container in refrigerator for up to one week and are easy to freeze for long term storage.

I loved mine chilled straight from the refrigerator, but you can also microwave them for more of a fresh-out-of-the-oven feel.

How to Serve Vegan Blueberry Muffins

Enjoy these Vegan Blueberry Muffins as a delicious breakfast, snack, or dessert.

They’re easy to mix up in one bowl and satisfy all of your cravings for warm spring baked goods.

Because they’re vegan, gluten-free, and grain-free, anyone can enjoy them!

I love enjoying them as a mid-morning or afternoon snack to bridge the gap between plant-based meals.

Try serving them with a drizzle of nut butter on top for the ultimate treat.

These muffins also freeze and reheat well in the microwave, if you, like me, end up craving them all of the time!

Enjoy!

More Vegan Muffins

I Want to Hear From You

If you make this Vegan Blueberry Muffins recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

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XO Lauren