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vegan blueberry muffin on white napkin
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Vegan Blueberry Oat Muffins

Prep Time8 mins
Cook Time20 mins
Course: Breakfast
Cuisine: American
Servings: 12
Calories: 167kcal

Equipment

  • muffin tin

Ingredients

  • 1/2 cup vegan margarine I use Earth Balance, or use cold full-fat coconut milk
  • 1/2 cup pure cane sugar
  • 1/4 cup orange juice
  • 1/2 cup almond milk
  • 1 tablespoon non-GMO cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup quick oats
  • 1 1/2 cup whole wheat pastry flour
  • 1 tablespoon aluminum-free baking powder I used Rumford brand.
  • 3/4 cups blueberries fresh or frozen
  • 2 teaspoons sparkling sugar sprinkles optional

Instructions

  • Preheat oven to 400 degrees Fahrenheit.
  • In a large mixing bowl, combine, vegan margarine (Earth Balance) with sugar, orange juice, almond milk, vanilla, and salt.
  • In a separate bowl, mix oats, flour, and baking powder. Combine wet ingredients with dry until well-incorporated, then gently fold in your blueberries.
  • Prepare your muffin tin with cooking spray and/or liners. Spoon batter into tins until they are 3/4 full or until batter is evenly distributed between 12 muffin holders. Sprinkle the tops of batter with sparkling sugar sprinkles, if desired.
  • Bake muffins at 400 degrees F for 18-20 minutes, or until a fork comes out clean and tops are beginning to turn golden brown.
  • Serve warm.

Notes

Store muffins either at room temperature or in the refrigerator in an airtight container for up to 5 days.
 
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Nutrition

Calories: 167kcal | Carbohydrates: 25g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Sodium: 173mg | Potassium: 185mg | Fiber: 2g | Sugar: 10g | Vitamin A: 375IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 1mg