Vegan Blueberry Lemon Oat Muffins

These Vegan Blueberry Lemon Oat Muffins will be your new favorite healthy baked good. Perfect for a fruity breakfast or snack on the go!

A fruity muffin perfect for spring…these Vegan Blueberry Lemon Oat Muffins will be your next favorite healthy snack or breakfast on the go! Bursting with the vibrant flavors of blueberries and zesty lemon, these muffins are a treat for your taste buds and a nourishing option for your body. Packed with wholesome ingredients and no animal products, this recipe shows that vegan baking can be just as delicious and satisfying. Let’s get to baking!

Health Benefits of Vegan Blueberry Lemon Oat Muffins

Nutrient-Rich Ingredients: Each ingredient in these muffins serves a purpose beyond just flavor. Rolled oats provide fiber, blueberries are rich in antioxidants, and lemon adds a refreshing zing while providing vitamin C.
Low in Added Sugar: Unlike many store-bought muffins, this recipe uses natural sweeteners sparingly, ensuring that you enjoy a healthy indulgence without compromising your nutrition goals.
Heart-Healthy Fats: With ingredients like almond milk and coconut oil, these muffins offer a dose of healthy fats essential for overall well-being.

How to Make Vegan Blueberry Lemon Oat Muffins

Ingredients:

1 ½ cups rolled oats
1 cup white whole wheat flour or oat flour
1 tsp baking powder
½ tsp baking soda
Pinch of salt
½ cup almond milk (or any plant-based milk)
¼ cup date syrup (code HEALTHYHELPER saves $$!)
¼ cup melted coconut oil
1 tbsp lemon zest
2 tbsp lemon juice
1 cup fresh blueberries

Instructions:

Preheat your oven to 350°F (175°C), line a muffin tin with paper liners, or grease it lightly with coconut oil.
Combine the rolled oats, whole wheat flour, baking powder, baking soda, and salt in a large bowl.
Whisk together the almond milk, maple syrup, melted coconut oil, lemon zest, and lemon juice in another bowl.
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
Gently fold in the blueberries.
Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Serving Suggestions and Storage Tips

Enjoy Fresh: These muffins are best enjoyed fresh out of the oven when they’re still warm and fragrant. Pair them with herbal tea or your favorite plant-based milk for a delightful snack or breakfast.
Store Properly: If you have leftovers, store them in an airtight container at room temperature for up to 3 days. You can freeze them individually for extended storage and thaw them as needed.

With its delightful blend of fruity flavors and healthy ingredients, these Vegan Blueberry Lemon Oat Muffins are a must-make for anyone looking to get into healthy vegan baking. Whether you’re a seasoned vegan or simply curious about incorporating more plant-based options into your diet, these muffins will become a favorite in your household. So, roll up your sleeves, preheat your oven, and get ready to experience INCREDIBLE vegan muffins!