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gluten free vegan blueberry oatmeal muffins

May 8, 2020 by Sarah 4 Comments

Gluten Free Vegan Blueberry Oatmeal Muffins. You are going to be quite smitten with these hearty blueberry oatmeal muffins!Hearty oatmeal muffins, bursting with sweet blueberries. You are going to be quite smitten with these gluten free vegan blueberry oatmeal muffins!

Who doesn’t love a warm, fresh out of the oven, homemade muffin? I know I can’t resist them. That’s probably why they are one of the things I bake most often in my kitchen. All year round. Muffins, muffins, lots of muffins. 

Gluten Free Vegan Blueberry Oatmeal Muffins. Hearty oatmeal muffins, bursting with sweet blueberries.

If you’ve scrolled through the recipes on my blog, you know I already have quite a few muffin recipes. Muffins are my jam. I don’t think you can ever have too many muffin recipes, just like you can’t have too many cupcake or cookie recipes either. 

I have to say, blueberry muffins are the most requested muffins in my house. Well, except during pumpkin season {aka Fall}, then pumpkin spice muffins are the top contender. My husband will pick blueberry muffins over a slice of cake or even a gooey chocolate chip cookie. They have always been his favorite baked treat and for that reason, I love making them. 

Gluten Free Vegan Blueberry Oatmeal Muffins. Hearty oatmeal muffins, bursting with sweet blueberries.

After spending too many days in a row at home {what day is it today?}, we are needing some new snack options. Muffins make a great snack because they are filling, satisfying and bonus, they are almost like a treat. A baked good that’s suitable for any time of the day.

You guys, these gluten free vegan blueberry oatmeal muffins are so hearty and filling! The oats are presoaked in almond milk, creating a wonderful texture. I think brown sugar and oatmeal go so well together so it’s the perfect sweeter in these muffins. With every bite, you get a taste of those sweet blueberries too. I think these might be my new favorite muffins. My family approves and I think your family will too!

Gluten Free Vegan Blueberry Oatmeal Muffins. Hearty oatmeal muffins, bursting with sweet blueberries. Quite the morning treat!

5.0 from 1 reviews
gluten free vegan blueberry oatmeal muffins
 
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AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: muffins
SERVES: 12 muffins
INGREDIENTS
  • 1 cup gluten free rolled oats
  • 1 cup unsweetened almond milk
  • 1 1/3 cups Sarah’s gluten free flour blend
  • 3/4 cup brown sugar or coconut sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/3 cup avocado oil or grape seed oil
  • 1/4 cup water
  • 1 tablespoon white vinegar
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh or frozen blueberries, kept frozen
  • 1 tablespoons cup Sarah’s gluten free flour blend
INSTRUCTIONS
  1. In large mixing bowl, stir together oats with almond milk. Allow to sit 15-20 minutes, allowing oats to soften and soak up almond milk.
  2. Preheat oven to 375 degrees. Line muffin tin with paper liners or spray with nonstick cooking spray.
  3. In separate bowl, whisk together flour, brown sugar, baking powder, baking soda and salt. Set aside.
  4. To softened oats, add oil, water, vinegar and vanilla. Stir to combine. Add the flour mixture and mix just until batter comes together.
  5. In small bowl, coat blueberries with 1 tablespoon flour blend {this keeps blueberries from sinking while baking}. Add to muffin batter and gently fold in blueberries.
  6. Scoop batter into prepared muffin tin. Bake muffins 22-24 minutes, until golden brown {add 2-4 minutes if using frozen blueberries}.
  7. Cool muffins in pan 10 minutes. Remove muffins from muffin tin and place on cooling rack to cool completely.
3.5.3251

 

Filed Under: breakfast, muffins & scones Tagged With: blueberry muffins, breakfast, dairy free, egg free, gluten free, gluten free blueberry muffins, muffins, oatmeal, oatmeal muffins, vegan

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Comments

  1. Brianna says

    May 10, 2020 at 8:10 am

    Just made these this morning and they are WONDERFUL! No more squishy, dense vegan GF muffins – no, no! I didn’t need the additional water and I did bake for an extra 10 minutes in my oven. They’re DELISH!

    Reply
    • Sarah says

      June 30, 2020 at 9:19 pm

      Aren’t they yummy? I’m so glad you enjoyed them, Brianna!

      Reply
  2. Beth says

    June 10, 2020 at 5:18 pm

    Hi Sarah! We love all of your recipes, thank you so much!! Do you recommend using old fashioned rolled oats or quick cooking rolled oats? I used quick cooking and the texture turned out pretty gummy, so I’m wondering if it could be because of the oats I used.

    Reply
    • Sarah says

      June 30, 2020 at 9:12 pm

      The recipe calls for rolled oats, as they don’t absorb as much liquid and give a different texture than the quick oats. Hope that helps!

      Reply

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HELLO THERE!

I'm Sarah, the baker and blogger here at Sarah Bakes Gluten Free. Creating gluten, dairy and egg free recipes, that are approachable and delicious. So glad you are here to bake with me! read more...

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