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vanilla and blueberry oat vegan muffins

Vanilla & blueberry oat muffins

Another plant based recipe here! I decided to work off my oat and raspberry vegan muffins recipe to create these lovely blueberry oat vegan muffins with a hint of vanilla flavour. These are great for snacking, giving your body fuel before the gym, or for breakfast to kick start your energy levels for a busy day ahead. I chose the ingredients carefully because as well as wanting to make them as healthy and wholesome as I can, I also need to make sure they’re just as yummy! For me, eating organic plant based foods just tastes so much better than anything containing and processed or refined ingredients- who wants to put that into their body?! Not me!

The oats and wholemeal ingredients that I used are great for slow releasing energy. This type of energy comes from complex carbohydrates which also contain far more nutrients than simple carbs (these are the carbs you need to stay away from!). Complex carbs will keep your body moving and feeling more energised for longer.

These muffins are also packed out with deliciously fresh, organic blueberries. As well as being an antioxidant for the body, they help protect our brains from oxidative stress. Furthermore, they have been suggested to help reduce the effects of memory loss as we get older. Follow the link below for more information regarding the benefits blueberries can have on our brains: 

Ingredients (makes 6 large vegan muffins)

  • 2 cups of self-raising wholewheat flour
  • 1 cup of oats
  • 1/2 cup of light brown muscovado sugar
  • 1 teaspoon of bicarbonate of soda
  • 1 tablespoon of apple cider vinegar
  • 3/4 cup of almond milk
  • 1/2 soya milk
  • 1/4 cup of agave
  • 1 1/2 tablespoons of vanilla essence
  • 1 cup of fresh blueberries (may want to add more, this is optional)


  • Preheat the oven to 180 degrees celsius and line a cupcake tin with 6 muffin cases.
  • In a bowl, combine the wholewheat flour, muscovado sugar, bicarbonate of soda and porridge oats.
  • In a separate bowl, mix the plant-based milks and apple cider vinegar. Gradually add the wet mixture to the dry mixture recipe, folding in the ingredients gently. Be careful not to over-mix.
  • Once the wet mix is combined with the dry mixture, stir in the agave.
  • Now, you can either mix in the blueberries to mixture and then pour them into the prepared cases, or (what I did) is this: spoon some of the mixture into the prepared cases, filling them only half way. Now take 5 or 6 blueberries and place them on top of the mix in the cases. Then pour the rest of the mixture into the cases (over the blueberries), and top with more blueberries. This way, when you cut into the muffin, you will have a nice blueberry filling!
  • Bake in the oven for approximately 22 minutes and allow to cool for 5-10 minutes before removing from the hot tin (still leaving them in their cases).
  • You can enjoy these vegan muffins hot or cold. Remove the vanilla and blueberry oat muffins from their muffin-cases when you’re ready to eat them!