Gluten-Free Oatmeal Blueberry Muffins

One of our favorite gluten-free vegan muffin recipes

GF Oatmeal Blueberry Muffins

Gluten Free Oatmeal Blueberry Muffin Recipe: The addition of oats soaked in sour non-dairy milk gives these blueberry muffins their light and fluffy texture.

Our blueberry oatmeal muffins also pass the ultimate taste test - omnivores love them, and can't tell that they're vegan AND gluten free!

While oats are naturally gluten-free, contamination can occur during processing. If you must avoid gluten entirely, use certified gluten-free oats in this blueberry muffin recipe

12 Muffins

2 hours prep time, mostly inactive, and 45 minutes baking

Nutrition Data, 101g Serving: 247 cal, 79 Calories From Fat, 40g carb, 9g fat, 2g Saturated Fat, 350mg sodium, 3g fiber, 16g Sugars, 3g protein, low Cholesterol. Estimated glycemic load 24


  • 1 cup regular OR certified gluten-free quick oats
  • 1 1/2 cups plain unsweetened almond or soy milk
  • 1 Tbsp lemon juice OR 1 tsp apple cider vinegar
  • 1 1/4 cups all purpose gf flour mix
  • 1 tsp. xantham gum
  • 1 Tbsp baking powder
  • 1 tsp. baking soda
  • 3/4 tsp. salt
  • 1/2 cup Earth Balance OR other vegetable spread, softened
  • 1/2 cup packed brown sugar OR coconut sugar
  • 1 1/2 cups blueberries mixed with 1 Tbsp gf flour mix
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  1. Mix the oats, non-dairy milk, and vinegar or lemon juice together and soak for 1 hour
  2. Before mixing the rest of the ingredients together, preheat the oven to 375 degrees Fahrenheit and grease one muffin pan or line with paper muffin liners
  3. In a small bowl mix together flour, xantham gum, baking powder, baking soda, salt, and set aside
  4. Cream together Earth Balance and sugar
  5. Add oat mixture and flour mixture to the Earth Balance mixture and mix until just combined
  6. Stir in blueberry mixture
  7. Spoon muffin batter into muffin pan filling each cup to the top
  8. Bake for 35-40 minutes until nicely browned
  9. Allow muffins to cool for 2 minutes in pan and then run a knife around the edges and remove muffins to a cooling rack to cool the rest of the way
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Recipe Tips:

If you can't find certified gluten-free quick oats to use in this muffin recipe, it's OK to use certified gluten-free regular rolled oats. Just pulse the rolled oats briefly in the food processor until they have a similar texture to quick oats, then proceed with the blueberry muffins.

You can use 1 cup soy yogurt mixed with 2/3 cup water instead of the non-dairy milk and apple cider vinegar. The resulting muffin will be moist and slightly denser than the non-dairy-milk version.

Alternative to brown sugar: coconut palm sugar works well, though it doesn't blend with the veggie spread as easily. Once you stir in the quick oats & milk mixture, then the coconut sugar crystals finally dissolve.

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