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Blueberry Cinnamon Muffins (Vegan, Egg Free)

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I’ll say it: these were the best vegan muffins I’ve ever baked!  I’ve been spending my 2020 perfecting my baking skills, and I’ve been making some great treats: pumpkin spice breadgiant crinkle chocolate chip cookies, and sourdough bread from a starter.  I’m adding these vegan blueberry cinnamon muffins to my achievement list!  They make the perfect meal prep breakfast, so you can bake these once and enjoy a dozen muffins throughout the week.
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These Healthy Blueberry Cinnamon Muffins are:

  • Crumbly
  • Warm
  • Earthy
  • Slightly Sweet
  • Perfectly Spiced
  • Vegan, Dairy Free, Egg Free (but don’t taste like it!)
  • A Easy Meal Prep Breakfast for the Family

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Meal Prep Recipes For the Win!

These vegan Blueberry Cinnamon Muffins are the perfect breakfast recipe for meal prepping.  We are huge fans of meal prepping, batch cooking, and making recipes ahead.  I love the convenience of cooking once and being able to enjoy healthy homemade breakfasts when I don’t have time to cook.  There’s a whole section of TheHerbeevore.com dedicated to my favorite tried & true meal prep recipes.  With just a little planning and prep, you can have a week’s worth of recipes ready in the time it would take to make one portion.  Just batch cook, divide into individual containers, and place in the fridge or freezer for later!  Easy peasy.

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What’s In These Berry Cinnamon Muffins?

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How Do I Make This Vegan Blueberry Cinnamon Muffin Recipe?

  1. Preheat oven to 350 degrees Fahrenheit.  Grease a muffin pan, or full each cup with liners.
  2. In a large mixing bowl, add all the dry ingredients: flour, oats, sugar, cinnamon, baking powder, ginger, and salt.  Mix to combine.
  3. Add the wet ingredients into the dry: the apple sauce, coconut oil, almond milk, vanilla extract, and blueberries.  Stir well. Batter should be thick but if you want to thin it out, add a splash of almond milk.
  4. Place a 1/3 scoop of batter into each muffin cup until cups are evenly full.  Sprinkle with extra cinnamon and sugar, if desired.
  5. Bake muffins for 20 to 25 minutes until golden brown on top. Insert toothpick into the center of muffins to test for doneness (the toothpick will come out clean when muffins are cooked through).

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Other Simple Healthy Breakfast Recipes You’ll Love!

Sheet Pan Eggs & Hashbrowns Breakfast Recipe (Vegetarian, Gluten Free)

Avocado Toast Breakfast Sandwich (Vegetarian, Gluten Free)

Aunt Ruth’s Buttermilk Pancakes (Family Recipe)

Hummus Toast with Marinated Vegetables (Vegan, Gluten Free)

Farmhouse Blueberry Crumble Muffins (Vegan + GF Options)

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Get the Same Ingredients I Use To Make My Vegan Berry Muffins:

As always, if you make this Healthy Vegan Blueberry Cinnamon Muffins recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Let’s keep in touch – make sure to sign up for my newsletter to get healthy recipes delivered fresh to your inbox. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there! 

blueberry cinnamon muffins recipe healthy vegan plant based pantry staple breakfast ideas healthy easy homemade brunch recipe

Vegan Blueberry Cinnamon Muffins Recipe

Kelly Jensen
These Blueberry Cinnamon Muffins are the perfect warm fall or winter breakfast, are vegan, dairy free and egg free!  Made 100% with pantry staple ingredients that you likely already have in your cupboards. A healthy and delicious breakfast is ready in about 30 minutes.
5 from 3 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 12 muffins

Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit.  Grease a muffin pan, or full each cup with liners.
  • In a large mixing bowl, add all the dry ingredients: flour, oats, sugar, cinnamon, baking powder, ginger, and salt.  Mix to combine.
  • Add the wet ingredients into the dry: the apple sauce, coconut oil, almond milk, vanilla extract, and blueberries.  Stir well. Batter should be thick but if you want to thin it out, add a splash of almond milk.
  • Place a 1/3 scoop of batter into each muffin cup until cups are evenly full.  Sprinkle with extra cinnamon and sugar, if desired.
  • Bake muffins for 20 to 25 minutes until golden brown on top. Insert toothpick into the center of muffins to test for doneness (the toothpick will come out clean when muffins are cooked through).

Notes

don't use quick cooking or instant oats - use old fashioned or rolled for best results
Keyword Berry Cinnamon Muffins Recipe Vegan, Blueberry Cinnamon Muffins Recipe, Healthy Blueberry Cinnamon Muffins, Vegan Blueberry Muffins Recipe, Vegan Meal Prep Breakfast Muffins
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!

Posted in American, Baking, Breakfast, Dairy Free, Fall Recipes, Favorites, Meal Prep, Pantry Recipes, Recipe Index, Snacks, Vegan Recipes, Vegetarian Recipes

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