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Vegan Blueberry Oat Tahini Muffins
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5 from 1 vote

Healthy Vegan Blueberry Tahini Oat Muffins

A healthier version of vegan blueberry muffins made with oats and oat flour, and packed with blueberries!
Prep Time10 mins
Cook Time30 mins
Resting Time20 mins
Total Time1 hr
Course: Breakfast, Dessert, Snack
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Keyword: blueberry, gluten-free, healthy muffins, muffins, oats
Servings: 12 muffins
Calories: 201kcal



Wet Ingredients

Dry Ingredients

Extra Ingredients to Fold in

  • ½ cup rolled oats (you need 3 total cups of oats for this recipe)
  • 2 cups blueberries


  • Oil the muffin tray and preheat the oven to 350°F.
  • In a food processor add all "Dry Ingredients" and process until it's very fine, about 2 minutes on high speed.
  • In a large mixing bowl stir together all "Wet Ingredients".
  • Add the "Dry Ingredients" from the food processor into the "Wet Ingredients" in the large mixing bowl, and stir until combined.
  • Add ½ cup of rolled oats and 2 cups of blueberries to the large mixing bowl. Stir just enough to fold them in.
  • Bake at 350°F for 30 minutes. When the edges and tops are starting to brown, then they're done.
  • Let the muffins cool in the muffin pan for 20 minutes before removing them.


These muffins are not overly sweet.  We really enjoy them with a lemon glaze! To make the glaze simply stir together:
  1. Juice from half of a lemon
  2. 1/4 cup + 1 Tbsp powdered sugar
Alternatively if you prefer sweeter muffins you can add more sugar into the batter.  Or perhaps drizzle some maple syrup on them, yummm!