Very Oaty Blueberry Muffins {dairy-free, vegetarian}10

Posted on February 4, 2013 by ChristieSweet Treats

I’m a little bit obsessed with blueberries in the summertime and this recipe came about due to a surplus of almost overripe fruit. Although that was a few weeks ago now, and just today I have been portioning out 500g freezer bags and carefully squirrelling them away in the deep freeze like a desperate little rodent.

That surplus seems a long, long time away. Sigh.

If you’re not nearing the end of summer, and let’s face it, almost half my readers aren’t (hello northern hemisphere friends!), then frozen blueberries will work in a pinch. And by in a pinch, I mean they’ll do just fine. No, more than fine, they’ll be great. So don’t let that put you off.

The particular day I decided to make these not-too-sweet, could-almost-eat-for-breakfast muffins, I had a little helper in the kitchen…

I thought she was helping me style them. But…

Gottcha! She was knicking one for herself to snack on.

I just had to let her eat it after that cheeky effort :)

Are you a blueberry tragic too? And do you often have unhelpful helpers visiting your kitchen?

Linking up with the ever-lovely Veggie MamaClick on through for yum veggie meals!

Christie x

Very oaty blueberry muffins

makes 12

vegetable oil spray
250g (1.5 cups) plain flour
100g (1 cup) rolled oats
110g (1/2 cup) brown sugar, firmly packed
2 teaspoons baking powder
80ml (1/3 cup) coconut oil
1 egg
250ml (1 cup) Vitasoy Oatmilk Honey Delight Flavour (or substitute plain oat milk)
230g (1.5 cups) blueberries, fresh or frozen

1. Heat the oven to 180C and spray a 12 hole muffin tin with vegetable oil.

2. Place the flour, oats, sugar and baking powder into a large bowl. Mix until well combined.

3. In a separate bowl, whisk together the egg and oatmilk. Mix the wet ingredients into the dry ingredients. Gently stir in the blueberries.

4. Divide the mixture evenly between the 12 muffin holes and bake for 30-35 minutes or until a skewer inserted into the centre comes out clean. Allow to cool slightly before serving warm or at room temperature.

Fig & Cherry was commissioned by Vitasoy Australia to develop this sponsored recipe featuring their range of non-dairy milks. For more great soy recipes (including plenty more by Christie!) visit

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  • Lisa @ Greek Vegetarian

    Ohh yum, these look beautiful! (and I love those photos with your little food stylist!)

  • Sonia @ Natural New Age Mum

    I adore blueberries !!!

    • They are just the perfect little antioxidant packed treat aren’t they? :)

  • Woah honey flavoured oatmilk?! sounds delicious! these muffins look lovely Christie and I adore blueberries in all baked goods and fresh as well! Hahah love that shot of Poppy reaching for a muffin teehee

    • Yes! Seek it out Christine, it is delicious! And comes in convenient 250ml poppers – little Miss P sucks down at least 2-3 a week. So yummy!

  • Lorraine @ Not Quite Nigella

    I’m going to have to try that oatmilk. I’ve been trying out various milk subs and they range from awful to okay!

    • Oh I know hun! Some non-dairy ‘milks’ are just horrible! The Vitasoy oat milk comes in honey or brown sugar/cinnamon flavours and they are really lovely! :)

  • InTolerant Chef

    Cute little sticky fingers! How could she resist, the muffins look delicious. With my daughter at school the only little helper I have in the kitchen during the day is my cat, and she loooves to know what’s going on :)

  • LOL Poppy is too cute :) My nephew does the same thing too whenever I’m baking hahaha or when we were making jelly together I asked him to put the fruit into the little cups and not his MOUTH! Hahaha

    ohhhh dairy free blueberry muffins and you didn’t even use any eggs wow!

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