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Blueberry Orange Oat Muffins (Vegan, GF)

Soft, fluffy, healthy blueberry orange muffins made from oats. They're so simple to make with just 12 ingredients that are completely vegan and gluten-free!
Prep Time30 mins
Cook Time30 mins
Course: Breakfast, Snack
Cuisine: American, Vegan
Servings: 7 muffins


  • ½ cup soy milk
  • 1 tbsp orange juice
  • zest from 1/2 an orange
  • ¼ cup + 2 tbsp rolled oats*
  • 1 tbsp ground flaxseed*
  • 3 tbsp water
  • ¾ cup (90g) oat flour*
  • ¼ cup (30g) almond flour*
  • cup (60g) coconut sugar
  • ½ tsp cinnamon
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 2 tbsp (32g) almond butter
  • ½ tsp vanilla extract
  • ½ cup blueberries rinsed and dried


  • Preheat oven to 350°F. Grease or line a muffin pan (recipe makes 7 muffins) and set aside.
  • Combine milk, orange juice, orange zest, and oats in a large bowl or liquid measuring cup. Let the oats sit for 20 minutes to soften and soak up some of the liquid.
  • Mix ground flax and water and set aside to thicken.
  • Whisk together oat four, almond flour, sugar, cinnamon, baking powder, and baking soda.
  • Place blueberries in a small bowl and coat with 1-2 tbsp of the flour mixture.
  • When the oats have soaked long enough, add in almond butter, vanilla extract, and flax mixture and mix together until well combined.
  • Add wet ingredients to dry and mix until just combined. Gently fold in blueberries until evenly dispersed.
  • Divide batter among muffin cups and transfer to oven. Bake about 30 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the muffins cool for about 5 minutes in the pan, then remove them onto a cooling rack to finish cooling.