These muffins are great for a quick breakfast, afternoon snack or healthy dessert. They are made with wholesome ingredients, and do not contain any added sugar.

They are gluten-free and dairy free, and I provide instructions below to make them vegan and elimination diet friendly.

Recipe ingredient substitutions

Oat flour substitutions

Instead of using store-bought oat flour, make your own homemade oat flour (which is a lot cheaper!). Simply put rolled oats into your food processor and blend them until they make a fine powder.

You could also use a combination of half oat flour and half gluten-free flour blend. Or a combination of rolled oats and oat flour to add some additional texture.

Baking soda substitutions

Instead of using 1 teaspoon of baking soda, you can use 2 teaspoons of baking powder.

Egg substitutions

Instead of regular eggs, swap them out for chia, gelatin or flax eggs. There are also many egg replacer alternatives in the refrigerated section of your local grocery store, or down the natural foods aisle.

Coconut oil substitutions

Instead of using melted coconut oil, you can use light tasting olive oil, avocado oil, vegetable oil, vegan butter or regular butter.

Dairy free milk substitutions

You can use any type of dairy free milk for this recipe including oat milk, almond milk, cashew milk, soy milk, or even dairy milk if you tolerate it. If you want to keep these muffins sugar-free, make sure to choose unsweetened.

Golden brown blueberry oat muffins in front of a bouquet of lavender

Recipe variations

Make your muffins sweeter

These muffins have no added sugar, but if you want to make them sweeter, consider adding a small amount of coconut sugar, brown sugar, white sugar, pure maple syrup, honey or even unsweetened applesauce.

Make lemon blueberry muffins

Add 1 – 2 tablespoons of freshly squeezed lemon juice. You could also consider adding some lemon zest or lemon oil/extract to make it extra lemony!

Make chocolate chip muffins

Instead of blueberries, you can easily make these into chocolate chip muffins. Simply swap out the 1 1/2 cups of blueberries for 1 cup of dark chocolate chips.

Dietary modifications

Make this recipe elimination diet friendly

Swap out the regular eggs for egg substitutes such as gelatin, chia or flax.

Make this recipe vegan

Swap out the eggs for a vegan egg replacer such as chia or flax. There are also many egg replacement products that you can find in the refrigerated section of your grocery store, or down the natural foods aisle.

Recipe pairings

These muffins taste great with:

  • Butter, vegan or otherwise
  • Coconut butter
  • Nut butters such as peanut butter, almond butter, cashew butter etc.
  • Your morning cup of coffee!
Two blueberry muffins stacked on top of each other on a cup cake pedestal with two bunches of lavender in background

Storage tips

After your muffins have come down to room temperature, store them in an airtight container in the fridge for up to 1 week. You can also freeze them in a sealed container for much longer.

Once you are ready to eat them again, take them out of the freezer and put them in the fridge the night before you want to eat them. Reheat them in the microwave for 30 seconds.

Alternatively, if you want to eat them right from frozen, defrost them in the microwave for about 3 – 4 minutes.

Tried my healthy blueberry muffins recipe?

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You might also like

If you liked this recipe, check out my other oat flour recipes:

Or my other healthy muffin recipes:

If you are looking for more, download my free 7 day gluten & dairy free meal plan!

Golden brown blueberry oat muffins in front of a bouquet of lavender

Oat Flour Blueberry Muffins Recipe

Tara Klippert
These muffins are great for a quick breakfast, afternoon snack or healthy dessert. They are made with wholesome ingredients, and do not contain any added sugar.
No ratings yet
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12
Calories 223 kcal



  • Preheat your oven to 350°F.
  • In your stand mixer or large mixing bowl, mix together all of your dry ingredients including oat flour, baking soda and salt.
  • Then add all of your wet ingredients including the dairy free milk, eggs, melted coconut oil and vanilla extract.
    Pro tip: let your eggs come to room temperature beforehand so that they don't harden up your melted coconut oil because they are cold.
  • Mix everything together thoroughly until no lumps remain.
  • Add your fresh or frozen blueberries and gently incorporate them into the muffin batter. If you mix these in too aggressively, your batter will turn blue/purple. If that's not a problem, give er!
  • Line your muffin tin with 12 parchment muffin liners and using a spatula, evenly distribute the batter amongst them.
    If you don't have muffin tin liners, spray your muffin pan with nonstick spray before adding your batter.
  • Bake your muffins for roughly 30 minutes or until a toothpick comes out clean.


Calories: 223kcalCarbohydrates: 20gProtein: 6.2gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 2.2gTrans Fat: 0gCholesterol: 62mgSodium: 245mgPotassium: 125mgFiber: 2.5gSugar: 2g
Keyword dairy free, gluten free, soy free, sugar free
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Tara Klippert
About the author Tara Klippert

Tara Klippert is a Registered Health and Nutrition Counselor and holds a diploma in Holistic Nutrition and Health Coaching. She shares her gluten free, dairy free & allergy friendly recipes.