These are the Best Vegan Blueberry Muffins ever, truly! They are also gluten-free, dairy-free, oil-free, yet incredibly soft, light, fluffy & just 8 ingredients and made in 1 bowl!
BEST VEGAN BLUEBERRY MUFFINS
It’s my birthday today, so I have an amazingly, delicious recipe to share. These are the Best Vegan Blueberry Muffins that are also gluten-free and oil-free. These are rich and incredible. This recipe is only 8 ingredients and also happens to be vegan, gluten-free and oil-free. Seriously, just 8 purchase ingredients (+ salt) and these babies are ready in 30 minutes. These are basically the blueberry version of these Vegan Chocolate Chip Muffins.
Took me a few trials messing with the ingredient ratios and liquids, but finally nailed it. The “lite” coconut milk is key in these. Store-bought almond milk is not as high in fat and will not give the same richness. I made them using just almond milk and then with the coconut milk and whoa, the coconut milk with the slight extra fat really sent these over the edge.
Don’t be fooled by the short ingredient list, these are hands down, some of the yummiest muffins you will sink your teeth into. No lie, just ONE muffin was enough to satisfy because it is so rich. The coconut milk makes them really rich. When these beauties bake up and rise in the oven, your eyes…and tummy…will be amazed. They are tall, fluffy and glorious.
Glorious, I tell ya. Crispy topping and ridiculously, soft inside. Bursting with juicy blueberries. If you really love blueberries, then you should also make these Fluffy Vegan Blueberry Pancakes.
GLUTEN-FREE BAKING TIPS
While the baking powder has it’s role here, these muffins also get significant rise from the oat flour and tapioca, both which help in the leavening and rise department. Baking powder alone can’t do what all 3 ingredients combined do. Some people think just using copious amounts of baking powder is the answer to well risen baked goods, but there is such a thing as too much baking powder. Too much can make the result dry and rise too rapidly and then deflate, not to mention, leave a nasty metallic taste.
HOW TO MAKE VEGAN BLUEBERRY MUFFINS
All you need to make these beauties are:
- blanched almond flour
- superfine oat flour
- tapioca starch
- baking powder
- maple syrup
- vanilla
- low-fat “lite” canned coconut milk
- blueberries
Add raw sugar to the tops before baking if desired for a crunchy topping and pretty presentation!
I can’t wait to hear what you think of these Best Vegan Blueberry Muffins!
OTHER VEGAN MUFFIN RECIPES TO TRY:
- Chocolate Chip Muffins
- Gluten-free Double Chocolate Muffins
- Whole Wheat Chocolate Muffins
- Bakery-Style Cinnamon Streusel Muffins
- Cranberry Orange Muffins
- Pumpkin Muffins with Cherries
- Caramel Crusted Pumpkin Muffins
- Sweet Potato Cinnamon Muffins
- Cinnamon Coffee Chocolate Chip Muffins
- Chocolate Chip Cherry Muffins
The Best Vegan Blueberry Muffins
Ingredients
- 1 cup (112g) superfine blanched almond flour
- 3/4 cup (96g) superfine oat flour
- 1/4 cup (32g) tapioca starch
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup (160g) pure maple syrup (for a less sweet muffin, use 6 tablespoons {120g) and add 2 more tablespoons of milk in it's place)
- 1 tablespoon (15g) vanilla
- 1/4 cup (60g) "lite" canned coconut milk (shake the can really well before measuring)
- 1/2 cup fresh blueberries
NOTE
- Always use a scale for accuracy when baking, following MY gram weights listed. You never need cups, just the scale and bowl.
- I use this scale.
Instructions
- Preheat an oven to 350°F and line a muffin pan with 7 foil or parchment paper liners.
- Add the almond flour, oat flour and tapioca starch and make sure to break up any lumps well and then add the baking powder and salt and whisk very well.
- Make a well in the bottom of the bowl and pour in the syrup, then the milk and vanilla. Lightly stir the liquids in the center before blending with the dry ingredients. Stir just until combined. Stir in the blueberries gently, so they don't break and bleed. Don't over-mix or the batter will just get really thick. Pour the batter into 7 muffin liners using an ice cream scoop. They should be filled to the top. Don't worry about them overflowing. Bake for 20 minutes, or when a toothpick comes out clean or a few dry crumbs on it. Cool 15 minutes in the pan, so they can firm up. Keep stored at room temperature.
HAPPY BIRTHDAY BRANDI! OH MY what a great present for US that you have shared. I have been DYING for a good VGF muffin, so I AM ALL OVER THESE! I cannot wait to make them.
Thank you Brittany! You WON’T be sorry girl! They are just amazing.
Made these tonight and they are wonderful. Will definitely be making them again. Blueberry Muffins are one of my favorites. Thanks for another great recipe.
Wonderful TJ! I’m so happy to hear you loved these, thank you so much for the feedback!
HAPPY BIRTHDAY TO YOU!!!!
Love love love blueberry muffins – these look delectable.
Thank you so much my friend!
Happy Birthday from Argentina!
I have two questions! How can we replace tapioca starch? And can we use honey instead of maple syrup? THANKS!
Hi Deborah! You can use honey instead, or agave or even coconut nectar. Honey is a lot thicker and sweeter though than maple syrup, so it may change the texture some and make them even sweeter. As far as the tapioca, it works really well to bind and give moisture to the muffins. I haven’t tried subbing any other ingredient, but the best sub would be arrowroot starch and maybe try only 3 tablespoons instead of a 1/4 cup because I’m afraid the arrowroot tends to dry things out. Also, keep in mind the result will vary some, tapioca helps the muffins rise and arrowroot does not and arrowroot can make baking more dense and dry, so just make sure you have a good amount of blueberries in there. The batter should be thick, but pourable (thicker than cake batter) Please let me know how it turns out if you use arrowroot, or for the best results, try to find tapioca, you won’t be sorry, I promise! 🙂
Happy Happy Happy Birthday!!! How awesome we are both Gemini…..haha…my birthday is in 10 days! ! Hope your magical day is filled with lots of joy and vegan yummies. Wishing you a wonderful year ahead and these jumbo muffins look spectacular – I love blueberries!!!!! Happy Birthday!
Thank you so much Rika!! Yay for geminis!! Thanks gorgeous!
Okay who isn’t a blueberry fan? Duh!!
These are just awesome Brandi -birthday Girl ♡
I love muffins cause the transport and I love blueberry cause – duh!! I’m sure that the chocolate chip version is just as great. Have a great Birthday!!
Haha! I know right?! I have blueberries every single day of my life. I need them. They are so healthy and so yummy! Thank you Angela!
Happy Birthday to one of my favorite bloggers! I hope you have a great day! 🙂 These photos are making me drool. I need more blueberry muffins in my life.
Aww thank you Meredith, you are the sweetest!!!
Happy Birthday Brandi, and you gave us a present, Thank you, this recipe is incredible. The muffins look moist and delicious. GF, vegan, oil free, and amazing!
Thank you so much Suzanne! 🙂
Firstly, Happy Birthday Brandi! Hope this year’s been a fabulous one for you and that the next is even better!
Secondly, these muffins! Glorious definitely seems like the right word. I’d take a muffin over a cookie every day and blueberry beat chocolate chip in my eyes too.
I need to stock up on almond flour. I’m all out 🙁
Thank you Emma! Oh gosh, I think my world would end without almond flour, haha! Yes, I love cookies, but there is something so comforting about a fluffy, moist muffin and these are the best I’ve made!
Happy birthday girl!!! These are Awesome and super moist delucious!!! Luv them!!!
That’s so awesome Tiffany!! THANK YOU for making them so fast, you rock!! Thanks for sharing the photo on Facebook too! 🙂
VANILLA!!!! THE BEST FLAVOR EVER!!!!! 😀 and YAY FOR JUNE! Birthday MONTH FOR the both of us!!!!! OOXOXOXOXOXOXOXO!!
Yay!!! We June babies rock, eh?!
Happy, happy birthday Brandi!! I’ve been on a huge blueberry kick lately and these muffins look divine! I also LOVE chocolate chips (of course), so I love that option too!! You are amazing!
Thank you so much Melanie…these are absolutely delicious and of course, I loved the chocolate chip ones the best!
Thank you so much for sharing your recipe.
As soon as I read your recipe, I just had to make them, so I did.
I didn’t have any blueberries, so I used frozen cherries. I thought well if they bleed, so be it, they will still taste great. But they looked amazing and tasted even better.
I used 1 cup of frozen cherries, made my own almond meal and oat flour.
I also used 1 tsp vanilla bean paste. Next time I’ll cut down the maple syrup to 1/4 cup too.
These will definitely be a staple in my house. I’m going to try them with banana later today.
I will be making a double batch though!!
Thanks Brandi, and hope you had a wonderful birthday.
I took a photo, of the cherry muffins but I can’t work out how to post it in here.
Thank you so much Susie for the amazing feedback and sharing your photo on Facebook! The cherries sound delicious! The cherries definitely would work out okay frozen, they don’t bleed nearly the way frozen blueberries do. Adding the banana sounds great, that could make up for the difference and reduction of the syrup and you certainly wouldn’t need all 1/2 cup of syrup since the bananas are sweet. Since the syrup provides a large amount of liquid needed for the recipe, you may need to add a bit more coconut milk to reach the right consistency.
Thanks again for making them and I’m so happy you loved them so much! 🙂
Haaaaaaaappy (belated) birthday to you, dearest Brandi! I sent you a creepy facebook message yesterday with birthday greetings, don’t know if you got it. You are such a wonderful person – it’s your person and yet you’re developing delicious recipes for other people. I hope your hubs saved you a few muffins for you to enjoy 😉 I know I say this about all of your recipes but I CAN’T believe this is vegan, oil free and only 8 ingredients. The inside of your muffin looks incredibly moist ‘n fluffy. Just perfect! I hope you were spoiled rotten yesterday and that the celebration continues all week long (because why should we only celebrate one day?) Hugs, girl!
Hahaha you are hilarious!! “creepy facebook message”! I never got one though??? So, maybe Facebook banned it because they thought it was creepy too?! 🙂 Anyways, thank you so much for your kind words. You are an angel!!! xoxo
I wish you a happy belated Birthday, Brandi! 🙂 Yeahh! Cheers!
I also made your glorious winning muffins & my Peter & I enjoyed 2 for breakfast! Ooh yes! xxx
Thank you so much Sophie!! That’s so wonderful to hear! 🙂
Well happy SUPER belated birthday girl!!! Hope you had an absolutely wonderful day!
No wonder your blog is blowing up–with creations like these, it would be a miracle if it DIDN’T! THESE LOOK INCREDIBLE!!!!!
So, I’m curious–have you ever made a successful baked good like these muffins without using any starch? Would adding in a flour like white rice flour or sweet rice flour have a similar effect? (Also, I think I’ve heard that low-fat coconut milk is just regular coconut milk cut with water…have you heard that ever??)
Thank you so much Erika!! I have made plenty of baked goods (cookies and brownies) without any starch, yes! For fluffy baked goods though like muffins and cake, the starch is needed since I use almond flour in my recipes and otherwise it would be too dense and wet without the starch. The starch gives it rise, fluff and lightness (like all purpose does), so it’s definitely needed. Pretty much any gluten-free recipe I’ve ever seen in a muffin or cake has at least one starch in it. I’ve seen some made with dates and brown rice flour (no starch) but I imagine they are more “fudgy” and not a light texture, which is what I like in my muffins and cakes.
Low fat coconut milk, from the can, is much creamier than the carton kind, so that’s why I use it in the recipe. But yes, I imagine it is just like the full fat kind with more water added, haha! 🙂
Happy Belated Birthday! These muffins look so glorious. I never would have guessed that these were gluten-free, even just from looking at them. I generally try to avoid wheat and gluten, but it can become a struggle at times. Bookmarking this!!!
Thank you so much Kyla!! Yes, I promise out of the many people who have made them (many non-vegan) all loved them and there is nobody who will know they are vegan or gluten-free, they are so delicious and easy to make! Hope you enjoy them too 🙂
Hi there!! These look awesome! We are not gluten free.. but we are nut free/ milk free/ egg free.. could we sub regular flour do you think? Thanks so much!
Hi Amanda! Unfortunately, if you sub all of the flours (almond, oat & tapioca) with all purpose, they will give a different result and be really dry. The almond flour is what provides all the moisture, as well as the coconut milk. Also, it wouldn’t be an even ratio of flours either since the almond flour is not comparable in weight to all purpose. My only suggestion would be if you want to use regular flour in the same amounts, you will definitely need to add some oil to compensate, maybe 1/4 cup, but that’s just a guess. Keep the same amount of coconut milk. I only bake gluten-free and oil-free, so I’m just not sure the result you would get because it would be a totally different recipe by subbing 3 flours. Just taste and see how the batter is looking once you make those changes. It should be like a thick cake batter and will definitely rise much more, so you could probably make more like 8 muffins. Let me know if you try it!
I made these last week and they were fantastic! I ground my own almonds for flour in my Vitamix as I didn’t want to go to the store but otherwise followed the recipe exactly. My daughter said ” oh my god Mom, these are soooo good”. Unfortunately I ate the other five in less than two days…. : )
That’s so wonderful Linda!! I’m so glad you and your daughter enjoyed them so much and I really love getting the feedback on my recipes, so keep them coming! Thanks so much for letting me know. So glad grinding your own almond flour worked well too 🙂
I can honestly say that it is very hard for me to say at this moment that there is ANYTHING that I would rather eat than these blueberry muffins. And sitting in the middle of some of your vanilla cheesecake ice cream!??!! I may never eat anything else the rest of my life! Absurdly, ridiculously wonderful. Oughta be a law!!!
Wooow!!!! The blueberry muffins are AMAZING!!!! One day I made blueberry and my fiance said, “Mmmm, those are the best blueberry muffins I’ve ever had, mmmm… ” Lol! The crunchy top is so good with moist center. Yum. The next day I added chocolate chips to the blueberry muffins and extra vanilla. Heaven…. So I mixed your two recipes and it has just the right touch of tangy and sweet. My mother is a health nut and never eats any dessert. She gobbled these up when I told her the ingredients and said, “These really are the best muffins I’ve ever had and they are healthy! I think I’ll have another..” Lol! 🙂 So, to say your muffins in my house were a hit, is an understatement!
Thank you for all you do and making all of this so easy for us through all of your hard work in perfecting each recipe and making it super healthy too ♡ Congratulations on your continued success 🙂
Thank you so much Shandee for the AMAZING FEEDBACK!! Also, thank you for sharing your photos on Facebook of the muffins, I’m super thrilled you all loved them and your fiance saying they are the “best blueberry muffins I’ve ever had” well, that just makes my day!! Thank you!!
Finally made these muffins today…of course, i made mine with chocolate chips and i doubled the recipe….because over time, i have learned to just go ahead and double your recipes; otherwise it will be all gone and won’t have leftovers and then i get mad cause i wanted more….lol…awesome!
Yay! I’m so glad to hear that Elilta and yes, doubling is a good idea! Thanks for sharing your gorgeous photo on facebook too 🙂
I missed your birthday…happy birthday! These were delicious! My kids and I gobbled them up! Thanks for another great recipe!
Thank you so much Kristen for the feedback! I’m super happy to hear you all enjoyed them and thank you SO much for sharing them on Instagram with your beautiful photo! Made my day 🙂
So sorry it took me so long to post this!
We discussed flours on Facebook last month due to my son’s nut allergy, and you suggested I substitute sunflower flour for the almond flour.
After the first batch, we agreed that it tasted to much like sunflower seeds, so I reversed the amounts of flours:
~ 1 cup of oat flour
~ 3/4 cup of raw, organic sunflower flour
We also doubled the blueberry amount. Wow!!
My very picky son has asked me to make them several times over the last few weeks.
Thank you!!!! 🙂
Hi Tammy! That is such wonderful news! I’m so happy to hear that the sunflower flour worked out so well!! Thank you so much for coming back and letting me know, I really appreciate it! So happy your son loves them so much 🙂 🙂
Did you grind your own sunflower butter from seeds or buy store bought?
Hi Jessica! If you want to make them nut-free by using the sunflower, then yes, just grind up some raw, unsalted sunflower kernels in a food processor until it is a fine flour…should only take a few seconds. Don’t overprocess it. I don’t think I’ve ever seen a store sell actual ground up sunflower “flour” before. Just then measure and proceed with the recipe. It will give it somewhat of a sunflower taste, but should still be good. Let me know how they turn out!
Oh, my goodness. These are the best blueberry muffins I have ever had. And I’ve had my share of blueberry muffins (non-vegan, vegan, gluten-free, paleo, crumb topped, white sugar sweetened…. etc). I used Bob’s almond flour and ran out of vanilla just shy of 3/4 T. I also added another 1/2 cup or so of blueberries. The result was the most perfect texture I’ve come across in over a year of vegan baking. The taste is ridiculously impeccable (though I may be tempted to add a sprinkle of cinnamon next time). I also had the great fortune of dripping a bit of batter into an empty muffin tin space and it baked into a scrumptious little dark gold cookie. I’m going to be needing this batter for cookies/pancakes/everything, please. ALSO- neither of my parents are vegan or gluten-free and they couldn’t believe that these were both. SUCCESS.
Thank you so, so much for this recipe. I’ll be trying many more of yours in the future!
http://www.youtube.com/sparklesandsuch26
Can I just tell you how much you made my day Ella with your MOST amazing feedback ever?!! Thank you so much for all your kind words and making my recipe, I am so truly thrilled it is the BEST blueberry muffins you’ve ever had, that made my day! I love hearing feedback from my readers, so thank you so much!
I made these blueberry muffins last night and they were out of this world delicious. All I had on hand was Bob’s Red Mill almond flour and I know what you mean about being a little wet. Today I’m going to do some looking around for the brands you mentioned. But regardless, they were still the best. I have a question about storing them. I put them in a plastic bag but left it partially unsealed. They were a little soggy this morning. How do you store yours? Also, have you tried freezing them and did they stay good?
Awesome Pamela!! I’m so glad you loved them so much! Yes, I order my almond flour from Nuts.com. It is just their regular blanched almond flour. It isn’t exactly cheap, but trust me, the results are just better, substancially to where my husband HATES anything made with Bob’s almond flour because of all the little bits of almond still in the baked goods that he can taste. However, nuts.com brand is perfectly ground, not a hard piece left and makes everything lighter and rise fluffier. I would choose Nuts.com or Honeyville…I have not cared for any others that compare. You can order both online, I don’t believe they are in stores unfortunately.
As far as storing them, I store mine in a ceramic type of container…sealing them in a plastic container or a ziplock bag will definitely trap moisture and make them more soggy. Try a glass or ceramic container and see if that is better. Of course, they are best the day of with the crispy topping, but they are still delicious and well eaten the day after from being in my ceramic! 🙂 No, I haven’t froze them….I’ve actually never froze any baked goods….they get eaten too fast! So, I’m not sure how they’d hold up.
This is the almond flour I order: http://www.nuts.com/nuts/almonds/flour.html
I order a 5 lb bag because I wrote new recipes weekly, so I need that much and it’s cheaper that way, but you could just order the small bag if you don’t use it often or just to make sure you like it first.
Can anything be substituted for the almond flour? Thanks for your help. Patti
Hi Patti!
Yes, one of my readers above left a comment staying this and had wonderful success. Originally she tried an even swap of the almond flour with sunflower “flour”, which is just grinding up raw, unsalted sunflower kernels in a food processor until it resembles a flour (don’t overprocess) and then measure. But the 1 cup was too strong of a sunflower taste so she just used 3/4 cup sunflower “flour) and 1 cup oat flour and left this feedback:
“~ 1 cup of oat flour
~ 3/4 cup of raw, organic sunflower flour
We also doubled the blueberry amount. Wow!!
My very picky son has asked me to make them several times over the last few weeks.
Thank you!!!!”
Please let me know if you make them Patti!
I have just found your website I want to bake, bake, bake and bake and eat, eat and eatttt! Everything looks awesome, thank you so much for putting this together and sharing, really.
Question about these in particular: you already discussed in another comment about the use of starch. I haven’t got any tapioca starch handy but I do have corn starch. Would you suggest using the same amount to try that replacement starch?
Thank you!
Hi Mariana! Aww thanks so much, I hope you do bake and eat it all, haha!!
Yes, you can use cornstarch with the same amount and it should still work fine. Just a side note though regarding slight changes that will happen: they will not rise and be as fluffy since tapioca really gives a springy texture and rise. It also will not turn quite as golden brown because tapioca helps things to brown nicely. Also, it will leave possibly a slight starchy taste…hopefully won’t be detected after baking. Lastly, tapioca has wonderful binding qualities and acts as the “egg”, so they may be more delicate so make sure to let them fully cool before eating. Cornstarch can make the batter slightly thicker, so you may need to add just a tad more milk. The batter should be fairly thick, but easily pourable. If it is too thick, add a tablespoon more of the coconut milk.
Let me know how it turns out please!!
Can I substitute a different non-diary milk for the coconut milk? Thanks!
Hi Arielle! You can try almond milk or soy milk and that should work fine. Coconut milk is richer with more fat, so it makes the muffins richer and hold well, but I think they should still be delicious with almond or soy milk. Let me know after you try them!
Hi! I just made these and they are so yummy! Thanks!! I was wondering if there is anything different I need to do if I wanted to make mini muffins? These collapsed a little bit on me, but it was my first time trying them and they tasted delicious so I didn’t care. I wanted to make mini ones to give away so any tips would be appreciated! This is your second recipe I’ve tried and both have been so great! I am excited to be trying the butterfingers tomorrow with my success so far. Love your site!
Hi Jennifer, I am SO sorry for such a late response! Sometimes so many comments come in and I miss one, I truly apologize.
I’m SO happy you loved these so much!! These shouldn’t collapse at all, in fact these are extremely fluffy and rise well. Did you sub an ingredient or grind your own almond flour by chance? I use a blanched almond flour and it’s very light and fluffy and produces really great results in baking muffins and cakes, etc. Thanks again for trying the recipes!
These look amazing Brandi! I am going to try them out tomorrow! I think I’ll add lemon zest 🙂
Wonderful Julia! Lemon zest sounds wonderful! Please come back and let me know what you think!
I made these (chocolate chip) when I discovered your website a month or so ago and they were amazing! Thank you
Yay! So glad to hear that Tamela, thank you so much for the feedback! I really appreciate it!
Made these yesterday and my 5 year old loved it, she had 1 1/2 of them for breakfast! Made them with frozen blueberries and still turned out really good. I used 1/3 syrup and added about 1/2 of a small banana. They started to brown on top so I took them out and found they were still a bit gooey in the middle so I put them back in for a few minutes and they are really good . My dtr ate one of the gooey ones before I put them back in and she didn’t care at all. Like these a lot better than the straight coconut flour muffin recipe I was using before. THanks~
Oh, I’m so happy to hear your daughter loved these so much! Yes, the banana would make them more gooey but so great that she didn’t mind, haha! Thanks so much for the feedback!
This has been my staple muffin recipe for almost a year now! They’re SO easy to put together, moist, perfectly sweet, and healthy! My mom is hooked on these things, too 🙂
Wow, so glad to hear that Megan, thank you so much for letting me know, I truly appreciate it!
Happy birthday! Thank you for the recipe. I am going to try it with my homemade almond milk.
Wonderful, let me know how they turn out!
Can I use something else in place of the oat flour? My daughter is sensitive to oats 🙁
Thank you! We love your sweet potato pancakes by the way. Delish!
Hi Emily! So glad to hear you love the pancakes! For the oat flour sub, that’a tough one since they help to yield the texture. Does it have to be gluten-free? If not, I would suggest subbing with spelt flour but instead of 3/4 cup, you would likely only need 1/2 cup, maybe a tad more, since it’s much more finely ground than oat flour. If it has to be gluten-free, my best suggestion would be to do a storebought GF all-purpose blend, as using just another flour like sorghum or rice flour for the entire 3/4 cup is going to leave an unpleasant texture and make them crumbly. Please let me know what you decide or if I can help further!
Thank you for getting back to me! I do need it to be gluten free. I can do a store bought gf flour. Do I do 3/4 cup? Could chickpea flour possibly work with maybe some tapioca flour? If so how much. Thank you!
Yes, I would do the same amount. I wouldn’t suggest chickpea flour because the taste will be way too strong and you don’t want to add more tapioca, since there is already some in there. I would suggest King arthur GF blend (not Bob red mills), it’s the best tasting. Or try a 50/50 combo of brown rice flour and sorghum flour. Keep in mind, the taste/texture will change some though since I wrote the recipe based on oat flour. Just add extra chocolate chips or blueberries, haha 🙂
Omg! Tasted the batter my god you have outdone yourself again! I cannot believe how good these tast b4 they even go into the oven. I can only imagine how they taste when they are done!! Thank you so much brandi!
Haha, yes, the batter is so yummy, hard to not eat it all!
thank you SO much for another incredible recipe! I just made these for our Easter gathering tomorrow and they are super delicious! I love that I can always depend on your recipes to have great results and taste amazing <3
So happy to hear that Gail! That is so sweet, I’m thrilled you loved these and the recipes so much!
Made these today. Absolutely delicious!! Also super quick & easy!
Yay Meaghann! I’m so happy you loved these, thank you so much for the feedback! 🙂
Loved these! Awesome recipe
Loveeeeeeed these! So yummy.
Yay! SO happy to hear that Kaelie, thank you so much!
Annnd I’m back to this recipe! See my past glowing review above haha can’t waste to taste these bad boys again!! I’m making these today to freeze and bring to a brunch on Tuesday. What would your defrosting advice be? Thanks in advance lady! 🙂
I made these today as written. We found them overly salty. Next time I’ll probably reduce the salt by nearly half. Otherwise they were absolutely delicious and went over well.
I’m so glad you loved these Shannon! Thanks for the feedback! As far as salty, that is the first I’ve ever heard that and I make these quite often and never taste salt…what kind of salt are you using? I use a fine sea salt and there is no salt flavor and no other reader has stated that, so maybe a different salt?
I’m new to your site and have enjoyed all you share. I just made your blueberry muffins and they were a complete hit to all who tried them in my family. Some non-vegan people as well. Thank you so much!
I’m so happy you loved these so much Jennifer, thank you so much for the feedback!
This is my second batch in a week, so delicious!
Just wondering if anyone has had success with freezing these.
Sorry I missed this Rebekah! So glad you loved these! I have never tried freezing them, so sorry!
These look amazing! Thanks so much for your recipe Brandi! I’d love to try these out for Mother’s Day breakfast tomorrow… Is there any substitute you can recommend for coconut milk?
Hi Mea! The coconut milk really helps these be fluffy, so that milk does work best. The next milk I would suggest would be cashew milk or soy milk because they have some fat in them, they may not be quite as fluffy but should still work.
Hi Brandi! I just made it and my husband is saying this is the best baking I ever made!!! Thank you very much, its perfect!!!
Yay Tatiana! That is so wonderful to hear! So glad you and your hubby loved them so much!
this recipe looks wonderful and i can hardly wait to make these!! thank you for sharing. 🙂
i have a question please….. you say not to use regular (high fat) canned coconut milk, but low fat rather. is this just because of the high fat content or does it actually mess with the consistency/taste of the muffins? i just bought a case of regular/high fat canned organic coconut milk so that’s what i’d prefer to use since i have plenty of it, unless it’ll make these muffins not be as good as yours came out.
thanks in advance for your response. 🙂
Absolutely divine! And easy
So happy to hear that, thank you so much Samantha!
Made these today. Seemed like a lot of maple syrup so I did 1/2 cup coconut milk and 1/4 cup maple syrup. Fresh blueberries made them plenty sweet! I could only find Bob’s Super fine almond flour and that worked great for me.
So glad you enjoyed these Michele! Thank you for making them! Yeah, I like things on the sweeter side, but it’a an easy swap for the milk and syrup since they are both liquids. Glad it worked out!
Hi! i realy want to try but i have nut allergy =( , can i use other flour insted almond? coconut or sorghum, oats…
Just made these tonight! Super quick and easy and the parents loved them! Can’t wait to try the choc chips inside next! Excellent recipe, good job!
Thank you so much Kenzie for taking the time to leave a lovely review! So glad everybody enjoyed them!
Holy smokes, this is an amazing recipe! I went the less sweet route and used 1/4 c. agave syrup and 2 Tbs. maple syrup to cut the sweetness a bit more, plus the 2 extra Tablespoons of coconut milk (that I had to whisk because the fatty bits did not shake out at all. Hmm!). I also folded in a couple handfuls more blueberries, because blueberries. 😉
What a finish! They cooked in exactly 20 minutes and were gently cracked on top, revealing those plump, warm blueberries. Fifteen minutes to let them set was too cruel a fate for my efforts, so I took a spoon to the side of a mangled one and, oh my, I was IN LOVE. The dough is soft with the perfect bite and texture (not grainy nor sticky) and amount of sweetness (not competing with the fruit) and it melts in the mouth alongside the berries. Truly, this is the best muffin I have ever tasted. Absolutely, there are getting made again and again.
I was able to salvage a couple for my morning coffee by taking a bite out of them. My germaphobe-ish son subsequently did not touch those. SCORE! 😀 But I’m glad I did, as I got a live an learn. These are so wonderfully moist that a light kitchen towel is enough to keep them fresh. The wrap that was on top of them did a little too good a job and the tops were a bit soppy. No worries, though. They still taste fantastic and have that wonderfully moist bite, and my second one is recovering nicely now that it’s got some air.
Holy smokes, this is an amazing recipe! I went the less sweet route and used 1/4 c. agave syrup and 2 Tbs. maple syrup to cut the sweetness a bit more, plus the 2 extra Tablespoons of coconut milk (that I had to whisk because the fatty bits did not shake out at all. Hmm!). I also folded in a couple handfuls more blueberries, because blueberries. 😉
What a finish! They cooked in exactly 20 minutes and were gently cracked on top, revealing those plump, warm blueberries. Fifteen minutes to let them set was too cruel a fate for my efforts, so I took a spoon to the side of a mangled one and, oh my, I was IN LOVE. The dough is soft with the perfect bite and texture (not grainy nor sticky) and amount of sweetness (not competing with the fruit nor bland) and it melts in the mouth alongside the berries. It kind of has the satisfying feel of a muffin-shaped pop-tart, except much more delicious and moist, and…better!
I was able to salvage a couple for my morning coffee by taking a bite out of them. My germaphobe-ish son subsequently did not touch those./bwahahaha_mom_trick I’m glad I did, as I got a lesson from it. These are so moist that a light kitchen towel is enough to keep them fresh. The wrap that was on top of them did a little too good a job and the tops were a bit soppy. No worries, though. The first still tasted fantastic and had that wonderfully moist bite, and my second one is recovering nicely now that it’s got some air. That will be my post-run snack.
Truly, this is the best muffin I have ever tasted. Absolutely, there are getting made again and again. Thank you for working out the details in this recipe and sharing it with us!
Thank you so much for making these and sharing them on Instagram, they were absolute perfection! I’m so glad you loved them so much! Thank you for taking the time to leave a review 🙂
Made these today and my tiny oven doesn’t brown very well so I had a lightbulb moment and crisped them up in the AF. What a game changer for me!! These muffins are soft, tender, fluffy and fantastic.
I love these and have made them many times! Also, just wanted to let you know that your oat flour weight is incorrect in all of your recipes on your blog and cookbook. I’ve verified the weight of oat flour in grams from various sources online, and it’s not the same as your recipes.
It seems like there are way too much oat flour when your recipe calls for it. I use the scale for everything except for oat flour in your recipes, as I found when using the cup measurements of oats, it make the final product perfect, whereas if I measure using the weight from your recipe, the final product comes out mushy, like there were too many oats. The cup measurements of the oats and the grams are way off in your recipes that call for it. If I measure using cups, it falls short of the grams you listed. And if I measure using grams, it ends up being so much more than the listed cups. I double checked so many times and the scale is working fine, so wanted to let you know the cup measurement is more correct than the weight when using oat flour.
Hello there! Glad to hear you love these! But to respond to your comment, I hope to help what you are experiencing, as believe I know what the problem is. 🙂 First, the weight is absolutely correct. I don’t use cups when I test my recipes, haven’t for a long time, I test them SOLELY USING WEIGHT, that is how I know the weights are correct. This is the whole point of using weights is so you don’t need to compare weights to cups or even get out the cups. Makes it so much easier and faster. And comparing my weight to other sources shouldn’t be done because my testing of recipes is done based on MY weights, not a standard chart. Every baker who tests their recipes by weight will not be the same as others. But even if one did, for comparison proof purposes, I use Bob’s Red Mill oat flour because it’s superfine, as I list to use in recipes. I used to use homemade oat flour, the results were never as perfect and fluffy as using a commercial brand. Even the weight on his bag is basically the same as my weight. 3/4 cup of oat flour here I have 96g, his is 90g. Very very close, 6g is barely any difference or would not affect the end result. This is because 1 tablespoon of oat flour is almost 8g and to make it easy, that is the same standard amount I use when I test all recipes. So if you are experiencing a huge difference, based on your description, it sounds like your oat flour may not be finely ground enough. Are you using homemade oat flour? That is the only reason why I can think you are experiencing such a difference. Especially since you say that when you measure by cups, it falls short of the grams. This is because your oat flour is not fine enough, therefore you don’t have enough oat flour, that is what would cause it to be mushy, not from having TOO much. This will happen if your oats are somewhat rough, as they won’t absorb enough of the liquid and will make it more mushy and it will affect the end result.
Literally the best muffins I have ever had. I’m officially obsessed with both this recipe and all of Brandi’s recipes in general. Huge new fan over here!!! If you haven’t made these muffins, you’re missing out. I’m SERIOUS. Okay, goodbye. My fifth muffin of the day is calling my name…#givemeallthemuffins #illtakethemuffintop #worthit
Do you think I could use strawberries?
Hi, yes, I’m sure that would be fine, just keep in mind that strawberries tend to add a lot more moisture in baking so they may need longer to bake.