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In less than 30 minutes (start to finish), make a batch of my delectable coconut flour oat blueberry muffins! Made in one bowl, they are vegan, oil-free, gluten-free and lightly sweetened. You will love them!
On today’s agenda: coconut flour and oat muffins, sweetened with a small amount of coconut sugar and loaded with blueberries!
Yes, they are every bit as good as they look, perhaps even better. I am trying (and failing) to type and eat one at the same time. Pardon me while I gobble the remaining crumbs…
They are also simple and straightforward to make, a requirement I have for all muffin recipes. No one needs complicated muffins.
Table of Contents
- Recipe Benefits
- Ingredients for Easy Vegan Oil-Free Blueberry Muffins
- Sweetener Options
- How to Make Coconut Flour Oat Blueberry Muffins
- Step One: Preheat the Oven and Prepare the Muffin Tin
- Step Two: Process Oats into Flour
- Step Three: Whisk the Dry Ingredients
- Step Four: Whisk in the Wet Ingredients
- Step Five: Fold in the Blueberries
- Step Six: Divide the Batter
- Step Seven: Bake the Muffins
- Step Eight: Remove from Muffin Tin & Cool
- What is the texture & taste of the blueberry muffins?
- FAQ
- How should I store the Coconut Flour Oat Blueberry Muffins?
- Can I use different flours (in place of coconut & oat)?
- Can I use different fruits (instead of blueberries)?
- Related Recipes
- Vegan Coconut Flour Oat Blueberry Muffins (Oil-Free, GF) Recipe
Recipe Benefits
These humble yet wonderful muffins are:
- Gluten-free
- Vegan (egg-free & dairy-free}
- Oil-free
- Nut-free
- Low in calories (107 per muffins)
- Low in sugar
- Made in one bowl (minimal cleanup :))
- Fast & easy to prepare
Ingredients for Easy Vegan Oil-Free Blueberry Muffins
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.
The recipe ingredients are minimal (as muffins should be ?):
- rolled oats, ground into flour (or pre-made oat flour)
- coconut flour
- whole psyllium husks (or flaxseed meal, or ground chia seeds)
- coconut sugar (or the sweetener of your choice)
- vanilla extract
- cider vinegar (or any light-colored vinegar)
- nondairy milk
- baking powder, baking soda, and salt
Sweetener Options
An equal amount of brown sugar, or the granulated sweetener of your choice, can be used in place of the coconut sugar.
An equal amount of liquid sweetener can also be used. There is no need to adjust the liquid ingredients, even if swapping in liquid sweetener.
How to Make Coconut Flour Oat Blueberry Muffins
Step One: Preheat the Oven and Prepare the Muffin Tin
Preheat the oven to 350F (180C).
Line eight of the cups of a standard size muffin tin with paper or foil liners. Alternatively, spray the muffin cups with nonstick cooking spray.
Step Two: Process Oats into Flour
In a blender, food processor or small coffee grinder, process the oats into a very fine flour.
If you have ready-to use oat flour, skip this step. I have notes in the recipe card at the end of the post for using ready-made oat flour.
Step Three: Whisk the Dry Ingredients
In a large bowl, whisk the oat flour, coconut flour, whole psyllium husks (or flaxseed meal), coconut sugar, baking powder, salt and baking soda until blended.
Step Four: Whisk in the Wet Ingredients
Stir the milk, vinegar, and vanilla extract into the dry ingredients until completely blended and no dry ingredients remain. The batter will look somewhat loose upon initial mixing. It will thicken within a minute or so.
Step Five: Fold in the Blueberries
Immediately after mixing the batter, fold in the blueberries I say immediately because the batter thickens quickly. It is easier to stir the berries into the looser, initially mixed batter.
Step Six: Divide the Batter
Divide the blueberry muffin batter evenly between the eight prepared muffin cups.
Step Seven: Bake the Muffins
Bake the muffins in the preheated 350F (180C) oven for 18 to 22 minutes until light golden brown. A toothpick inserted near the middle of one muffins should come out with only a few moist crumbs attached (unless the tester hits a blueberry and has blueberry juice on it).
Transfer the muffin to a cooling rack. Cool the muffins in the muffin tin for 10 minutes.
Step Eight: Remove from Muffin Tin & Cool
Remove the muffins from the muffin tin. Place the muffins on the cooling rack and cool completely. Do not try to remove the paper liners until the muffins are completely cooled.
What is the texture & taste of the blueberry muffins?
Texture: The muffins are soft, bread-y (not gooey, like some coconut flour baked goods can be) and fine-textured. They are very filling, too.
Taste: The muffins are lightly sweet and bursting with blueberries. I think three tablespoons of coconut sugar is just right, but feel free to add more (or slightly less).
FAQ
How should I store the Coconut Flour Oat Blueberry Muffins?
Store the cooled muffins in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, and the freezer for up to 6 months.
Can I use different flours (in place of coconut & oat)?
No, I do not recommend it. This recipe is designed around the unique qualities of coconut flour and oat flour.
Can I use different fruits (instead of blueberries)?
Yes! An equal amount of other berries, such as raspberries and blackberries, can be used in place of the blueberries. I do not recommend strawberries (because of their high water content).
You can also use diced firm fruits, such as apples, peaches or apricot, or dried fruits (such as raisins, cranberries, chopped dates, etc.).
Happy baking!
Related Recipes
Vegan Coconut Flour Oat Blueberry Muffins (Oil-Free, GF)
Ingredients
- 1 and 1/3 cups, 133 g rolled oats (see note for pre-made oat flour)
- 1/4 cup 28 g coconut flour
- 3 tablespoons coconut sugar, see notes for options
- 1 tablespoon psyllium husks, see notes for options
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 and 1/4 cups, 296 mL nondairy milk
- 1 teaspoon cider vinegar
- 1 teaspoon vanilla extract
- 1 cup 190 g blueberries
Instructions
- Preheat the oven to 350F (180C). Line 8 cups of a standard size muffin tin with paper or foil liners, or spary with nonstick cooking spray.
- While the oven preheats, grind the oats into a very fine flour (use a food processor or blender).
- In.a large bowl, whisk the oat flour, coconut flour, coconut sugar, psyllium husks, baking powder, baking soda, and salt until blended.
- Add the milk, vinegar and vanilla, stirring until completely blended.
- Fold in the blueberries.
- Divide the batter evenly in prepared muffin cups.
- Bake in the preheated oven for 18 to 22 minutes until the muffns are light golden brown and a toothpick inserted near the center of a muffin comes out with only a few moist crumbs attached (except for any blueberry juices).
- Cool the muffins in the muffin tin for 10 minutes before removing to a cooling rack. Cool completely.
Do you think it’s possible to remove the vinegar sub baking powder or baking soda instead?
Hi Karolin! Yes, that should work. Use the baking rule of thumb of using 1:3 substitution ratio (i.e., for every 1 teaspoon baking soda, use 3 teaspoons baking powder. And you can omit the vinegar or lemon juice used in a recipe to activate the baking soda :)) Cheers
Can I use frozen blueberries?
Hi Leah, yes! I advise defrosting and patting dry before adding 😊
só faltou a quantidade das coisas! fora isso tá tuuuuudo certo (translation: The only thing missing was the quantity of items! Other than that, everything is perfect.)
Hi Celéstia! If you scroll to the bottom of the post, to the recipe card (you can also use the JUMP TO RECIPE button at the top of the post to get to the recipe), you will get all of the exact amounts, nutrition info and more. Cheers. (translation: Olá Celéstia! Se você rolar até o final da publicação, até o cartão da receita (você também pode usar o botão “IR PARA A RECEITA” no topo da publicação para acessar a receita), você encontrará todas as quantidades exatas, informações nutricionais e muito mais. Saúde!)
These were delicious. I like that they are a little different than the usual muffin recipes I make. They have a thicker consistency and feel a bit more satisfying.
Wonderful, Geo55! I am so glad you liked the muffins 🙂
I tried these muffins for the first time today, and I replaced the psyllium husk with 2 tablespoons of flaxseed and they were done in 16 minutes. They turned out so amazing and the taste is perfect!
I am so glad that they turned out so well, and that you loved them, Elaina! Thanks so much for sharing your substitution amounts & timing, too 🙂
I don’t see how much vanilla extract to add in your recipe. Could you update that, please?
Thanks for catching that, Divya, I corrected the mistake. Much appreciated 🙂
I’m interested in making these, however I notice several people commenting on the banana…but I’m not finding banana in the recipe.
Apologes, Janet–I updated the recipe, the banana comments refer to the old version. I nixed the bananas in this new and improved version.
I use canned coconut milk for extra richness.
Hi there,
I find coconut milk to be a great way to add more richness without adding oil to recipes.
Could I use something other than coconut flour?
Hi Natalia,
Not, not for this recipe. Sorry.
I just made these and my toddler, who doesn’t like ANYTHING, loves them! Thanks so much for posting a great recipe!
you are soooo welcome, Mary! 😉
Should theses be stored in fridge or airtight container on counter?
Sorry for not including that, Lynsie–I’ve added that in!
Just tried these. delicious! They were great and moist. We’ll take these camping. Yummy!
Hi!
I’ve tried them and they’re delicious. Do you think I can do chocolate chips instead of fruit?
Thank you.
Do these freeze well?
Hi Deanna,
Yes, I have added the storage info (and yes, you can freeze)
Hodgson Mill coconut flour is very absorbent. My muffin batter was very thick and after baking, they needed to be eaten with a spoon, but for my first try, they’re very flavorful and will make a wetter batter next time.
I have just made these and they are really good. I think I added to much coconut flour, though, so I will get a scale to measure accurately next time.
came out so good! I made with blackberries and raspberries
Here’s a tip, make sure the batter is the right consistency BEFORE adding the blueberries! My first batch was way too thick so I added some water. I know I used too much coconut flour, I guess I need to get a scale to measure these flours the right way LOL
Just made these and they are delicious! I added a little bit extra sweetener because I find I like my muffins a little sweeter but other than that I followed the directions as is. I’ll definitely make them again!
Sounds good, Melissa! I have have been discovering differneces with various coconut flours–some are definitely more absorbent/drier than other. So good call to add more moisture!
Hi, thanks for posting this recipe, love it. Thanks again great recipe, the blueberries really make this muffin delicious.
Hi! I’d like to prepare those lovely muffins. Could you tell me how much is a cup in grams? Thanks 🙂
Thanks for the recipe! The flavor is excellent!
These look amazing! Definitely gonna try over Passover!
I hope you do, Belinda–they are very yummy 🙂