If you're on the hunt for a delightful, guilt-free treat that satisfies your sweet tooth while keeping things plant-based, look no further! These Vegan Blueberry Oatmeal Muffins are not only bursting with juicy blueberries, but they also pack a wholesome punch with rolled oats and almond milk. Perfect for breakfast, a snack, or even a healthy dessert, this recipe is quick and easy, taking only 30 minutes from start to finish. Get ready to indulge in fluffy, moist muffins that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Vegan
Serves: 12 muffins
Ingredients
- 1 cup rolled oats
- 1 cup almond milk
- 1 cup flour
- 1/2 cup maple syrup
- 1 teaspoon baking powder
- 1 cup blueberries
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with plant-based oil.
- In a large mixing bowl, combine rolled oats and almond milk. Let the mixture sit for 5 minutes to allow oats to soften and absorb the liquid.
- Add maple syrup and vanilla extract to the oat mixture, stirring until well combined.
- In a separate bowl, sift together flour and baking powder to ensure no lumps remain.
- Gently fold the dry ingredients into the wet oat mixture, mixing until just combined. Be careful not to overmix the batter.
- Carefully fold in fresh blueberries, distributing them evenly throughout the batter.
- Scoop the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve and enjoy your vegan blueberry oatmeal muffins at room temperature or slightly warm.
Tips
- Choose Fresh Blueberries: For the best flavor and texture, opt for fresh blueberries. If using frozen, make sure to thaw and drain them to avoid excess moisture in the batter.
- Don’t Overmix: When combining the dry and wet ingredients, mix until just combined. Overmixing can lead to dense muffins, so a few lumps are perfectly fine!
- Customize Your Sweetness: If you prefer a sweeter muffin, feel free to add a little more maple syrup or sprinkle some coconut sugar on top before baking for a caramelized finish.
- Add Nuts or Seeds: For an extra crunch, consider folding in some chopped walnuts or chia seeds along with the blueberries.
- Check for Doneness: Ovens can vary, so start checking your muffins at the 18-minute mark. They’re ready when a toothpick inserted in the center comes out clean.
- Storage Tips: Keep any leftover muffins in an airtight container at room temperature for up to three days or freeze them for longer storage. Just reheat in the microwave for a quick snack!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 42g
Protein: 5g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
