Vegan Blueberries & Oatmeal Breakfast Muffins

Warm, tender muffins that almost melt in your mouth. You will love them!  

  • 1 cup oatmeal
  • 1 cup plain yogurt, soy or coconut milk
  • ½ cup unsweetened almond milk
  • 2 teaspoons apple cider vinegar
  • 1 cup brown sugar
  • 1 cup all-purpose flour 1 teaspoon salt
  • 1 teaspoon finely ground flaxseeds 
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • ½ teaspoon cinnamon 
  • 3 tablespoons canola oil 
  • 1 teaspoon vanilla
  • 1 cup fresh or frozen blueberries

Preheat oven to 400°F (205°C). Spray muffin pan with cooking spray or use paper liners.  Soak oatmeal in yogurt for 3-5 minutes. Mix almond milk with vinegar. Using an electric mixer or by hand, mix the sugar with the milk and oatmeal mixture and beat well.  In a small bowl, combine flour, salt, flaxseeds, baking soda, baking powder and cinnamon together then add to batter. Add oil and vanilla and beat well. Stir blueberries into batter by hand. Fill each cup 2/3 full in the muffin pan with the batter. Bake for 15 to 20 minutes, until toothpick comes out clean from center.


For the freshest flaxseeds buy finely ground flaxseeds by Spectrum® or 365 Brand® that are usually located in the vitamin section. Keep in the refrigerator to keep fresh longer.

If you are using frozen berries, stir into batter without thawing, or their juice will turn the muffins purple.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.