Healthy Vegan Blueberry-Coconut Muffins (easy +quick) || Just A Veg

Hello! Let’s celebrate, because it’s almost FRIDAY! Today’s post is about 2 things that are very near and dear to my heart… BLUEBERRIES + MUFFINS! Despite a muffin’s bad rap, they can actually be surprisingly nutritious and extremely delicious if you make them THE RIGHT WAY! These muffins are inspired by Feasting on Fruit’s chocolate chip muffins, which also look incredible! Her page is filled with beautiful and healthy treats- you should definitely go check out her blog and Instagram! Anyways, I switched around some ingredients from her recipe, and made these AMAZING blueberry muffins! They are vegan, gluten free, dairy free, nut free, oil free, you name it. My family all tried them and definitely approved (we may have been fighting over who got the last one. 😉 )


These muffins are super fluffy and moist, and the secret ingredient is yoghurt! (vegan of course :)) I used So Delicious Unsweetened Vanilla Coconut yoghurt. I’ve been loving this yoghurt and brand ever since I went vegan, and the unsweetened vanilla is basically heaven- no sugar added, its tangy but not too tangy, smooth and creamy but thin enough to drizzle (the best), and has that hint of vanilla flavor that just tastes SO. DANG. GOOD.


Ok, enough of me going on about coconut yoghurt. Here is the recipe, inspired by Feasting on Fruit:

Prep Time: 15 minutes        Bake Time: 28- 30 minutes        Total: 45 minutes

Yield: about 12 muffins


1+1/2 cup So Delicious Unsweetened Vanilla Coconut Yoghurt

1/2 cup coconut sugar

2 +1/4 cup oat flour (simply blend 2 cups of gf oats in a blender until you reach a flour consistency) (ps: I use Bob’s Red Mill gf oats)

1 + 1/2 Tablespoon baking powder

1 teaspoon vanilla extract

1/2 teaspoon salt

1/4 cup Bob’s Red Mill Unsweetened Coconut Flakes + some for topping

1 cup frozen blueberries

Hemp hearts for garnish



  1. Preheat the oven to 350 degrees F
  2. Whisk yoghurt and coconut sugar until smooth
  3. Add oat flour, baking powder, vanilla, and salt and stir until mixed evenly
  4. Fold in Coconut flakes and blueberries- you should have a pretty thick mixture
  5. Fill muffin tray with liners, add about 1/4 cup mix to each liner
  6. Top muffins with hemp hearts and more coconut flakes
  7. Pop in the oven for 28-30 minutes, until the tops are golden brown and the muffins are firm to the touch
  8. Let cool and ENJOY!


If you try the recipe out, let me know how you like them! Also, don’t forget to go check out Feasting on Fruit’s page for some delicious vegan dessert inspo!

These muffins are only about 130 calories each! But they are packed with nutrients, fiber, etc. Remember to focus on ingredients and nutrition and NOT calories!


Grace ♥




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