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Vegan Blueberry Muffins (Dairyfree, Soyafree, Eggfree)

Easy Vegan Blueberry Muffins. A quick & simple to make but packed full of flavour and oaty, fruity goodness! Also low refined sugar with less than 3g in each muffin.
Cook Time20 mins
Servings: 9 large muffins


  • 1/2 cup Frozen Blueberries
  • 50 g Rolled Oats
  • 25 g Brown Sugar
  • 150 g Self raising Flour
  • 1 tbsp Ground Chia Seeds
  • 100 ml Dairyfree milk or other milk alternative
  • 100 ml Vegetable or Sunflower Oil
  • 1 tbsp Sweet Freedom Choc Shot or Golden Syrup

For the Crumble Topping

  • 1 tbsp Rolled Oats
  • 1 tsp Brown Sugar
  • 1/4 tsp Vegetable or Sunflower Oil


  • Preheat the oven to 170C and line muffin tin with paper cases.
  • Mix all the dry muffin ingredients together (Flour, Oats, Chia Seeds and sugar) in a large bowl.
  • In a separate jug measure out the Koko, Oil and Choc Shot. Stir then pour into dry ingredients.
  • Gently combine the ingredients before folding in the frozen blueberries. Using a cookie scoop fill the muffin cases.
  • In a small bowl stir together the crumble topping ingredients and sprinkle over the muffins before baking for 18-25mins.
  • Enjoy while warm!