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Vegan, gluten free, and sugar free friendly blueberry oat flour muffins! These light and fluffy blueberry muffins are so easy to make and sooo tasty. They’re perfect for a weekday breakfast or snack, but they also work wonderfully for a weekend brunch!
How do I make these blueberry muffins sugar free?
This recipe calls for pure maple syrup as the sweetener, but you can substitute it with a sugar free maple syrup instead to keep the recipe sugar free.
What ingredients will I need to make these blueberry muffins?
You’ll need just a couple simple ingredients to make these muffins. They are:
- oat flour
- flax eggs (or regular eggs)
- baking powder
- baking soda
- pure maple syrup (or honey)
- almond extract
- water or dairy free milk
- dairy free yogurt
- olive oil (or melted coconut oil)
- unsweetened applesauce
- fresh or frozen blueberries
What kind of dairy free yogurt did you use?
Help, I don’t have applesauce and/or yogurt on hand!
If you don’t have applesauce or yogurt on hand, you can try using mashed banana or nut butter instead. Or you can simply use more applesauce or yogurt (depending which you have on hand). I haven’t made this recipe with any of those substitutes, but mashed banana, yogurt, applesauce, and nut butter are all common substitutes for each other.
How do I make homemade oat flour?
It’s very easy to make homemade oat flour. Simply blend rolled or quick oats in a high speed blender until they turn into flour and then use the oat flour in this recipe!
How many servings does this recipe make?
This recipe makes 12 large muffins or about 36 mini muffins. If you want to make mini muffins, bake them for only 15-20 minutes. I usually do 20 minutes!
How do you store these muffins?
I like to store these muffins on the counter for 3-4 days or in the fridge for 5-6 days. Or you can store them in the freezer for several months.
Ready to make these muffins? The full recipe is below!
- 2 cups oat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 flax or regular eggs
- 1/3 cup unsweetened dairy free yogurt
- 1/2 cup unsweetened applesauce
- 1/3 cup water or unsweetened plant based milk
- 1 tsp almond extract
- 1/2 cup pure maple syrup
- 1/4 cup olive oil
- 1 cup fresh or frozen blueberries (see notes below)
- Preheat the oven to 350°F and line 12 muffin tins with cupcake liners. Gently spray the cupcake wrappers with cooking spray, if using (cupcakes lines are optional). If you're not using cupcakes liners, gently spray the muffin tins with cooking spray.
- While the oven is preheating, whisk together all of the ingredients in a large bowl (except blueberries).
- Once fully mixed, gently fold in the blueberries. If using frozen blueberries instead of fresh blueberries, be sure to rinse the blueberries before adding them to the batter (this will help the batter to not turn blue).
- Divide the batter evenly between the 12 prepared muffin tins.
- Bake muffins 25 minutes, or until a toothpick inserted in the center of one comes out clean.
- Let muffins cool slightly before enjoying!
- Store muffins in an airtight container on the counter for 3-4 days, in the fridge for 5-6 days, or in the freezer for 2-3 months.
Using frozen blueberries will make the batter turn blue. To avoid this, either use fresh blueberries or rinse your frozen blueberries with cold water right before adding them to the batter.