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.
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.
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!
- 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
- 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.
- Preheat oven to 375 degrees. Line muffin tin with paper liners or spray with nonstick cooking spray.
- In separate bowl, whisk together flour, brown sugar, baking powder, baking soda and salt. Set aside.
- To softened oats, add oil, water, vinegar and vanilla. Stir to combine. Add the flour mixture and mix just until batter comes together.
- 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.
- Scoop batter into prepared muffin tin. Bake muffins 22-24 minutes, until golden brown {add 2-4 minutes if using frozen blueberries}.
- Cool muffins in pan 10 minutes. Remove muffins from muffin tin and place on cooling rack to cool completely.
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!
Aren’t they yummy? I’m so glad you enjoyed them, Brianna!
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.
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!