Vegan Blueberry Breakfast Muffins

These blueberry breakfast muffins are the perfect way to start your morning. They can even be used as a fantastic dessert for the family. Get ready for your home to smell heavenly!

Preparation Time: 10 Minutes | Bake Time: 20-25 Minutes | Total Time: 35 Minutes

Serves: 12 regular sized muffins


  • 1 cup dairy-free milk
  • ¼ cup coconut oil, melted
  • 2 Tablespoons cinnamon applesauce
  • ½ Tablespoon apple cider vinegar
  • ½ Tablespoon pure vanilla extract
  • 1 ¼ cup gluten free or regular all purpose flour
  • ½ cup rolled oats + extra for muffin tops
  • ½- ¾ cup brown sugar + extra for muffin tops
  • 2 Tablespoons ground flax
  • 2 teaspoons baking powder
  • ½ teaspoons baking soda
  • ¼ teaspoon sea salt
  • 1 cup blueberries
  • pecan halves


  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Line a muffin pan with 12 muffin cups.
  3. Mix wet ingredients in one small/medium sized mixing bowl.
  4. Next, mix dry ingredients in a medium-large sized mixing bowl.
  5. Pour wet ingredient bowl into the dry ingredient bowl, and mix well.
  6. Add blueberries and pecan halves to the muffin batter bowl, and stir.
  7. Divide batter evenly between muffin cups and bake for 20-25 minutes.
  8. Once baked, allow to cool before removing muffins from pan.

1 Reply to "Vegan Blueberry Breakfast Muffins"

  • comment-avatar
    aida April 2, 2017 (4:23 pm)

    Just made these. Came out pretty good. I did only use 1/2 cup brown sugar, next time ill use 3/4 cup. I also used frozen blueberries as thats what I had, it would have been perfect with fresh I’m sure. Also did whole wheat all purpose flour. They were very tasty. Will make again. Thank you.

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